The Influence Of The Binder On Quality Of Rendang Boleces Of Chicken Afkir
(1) Universitas Negeri Padang
(2) Universitas Negeri Padang
(*) Corresponding Author
Abstract
The background of this research is there has not been the use of chicken afkir especially in West Sumatera. Chicken afkir is an egg-laying hen that is no longer productive to lay eggs due to the age of this old chicken. The focus of this research is to know the effect of binding materials on the quality of rendang boleces of chicken afkir in terms of shape, color, aroma, texture and taste. This type of research is pure experimentation, with the aim of revealing both influences and differences between two different variables. The research design used is the Completed Randomized Design. The type of data used is primary data obtained directly from 5 trained panelists by filling in the organoleptic test format. For hypothetical testing, the study used statistic t test, with a significant level of 5 % (=0,05). The results showed that there was no significant influence on the use of tapioca flour as binding agent with glutinous rice flour as binding agent on the quality of the shape, color, aroma, texture and taste of boleces of chicken afkir. From the statement, it is concluded that Ho was accepted due to the t count < t table.
Keywords
References
Amalia, Wynda D. 2019. Randang Bundo. Jakarta: PT. Gramedia Pustaka Utama.
Ernawati, F., Imanningsih, N., Nurjanah, N., Sahara, E. Sundari, D., Arifin, A. Y., & Prihatini, M. 2018. Kualitas Daging Beku, Dingin dan Segar: PH dan Zat Gizi Makro. Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research), 41(1).
Fenita, Y., Mega, O. and Daniati, E., 2009. Pengaruh pemberian air nanas (Ananas cosumus) terhadap kualitas daging ayam petelur afkir. Jurnal Sain Peternakan Indonesia, 4(1), pp.43-50.
Filda, D., & Gusnita, W. (2019). Standarisasi Resep Rendang Daging di Kota Payakumbuh. Jurnal Kapita Selekta Geografi, 2(8), 31-43.
Fitri, Y.Y. and Gusnita, W., 2019. Standarisasi Resep Rendang Daging Di Kabupaten Solok. Jurnal Kapita Selekta Geografi, 2(9), pp.18-36.
Holinesti, R. and Nurhayani, N., 2020. Pengaruh Subsitusi Ekstrak Rumput Laut Coklat Terhadap Kualitas Sosis Ayam Afkir. Jurnal Pendidikan Tata Boga dan Teknologi, 2(1), pp.57-63.
Mariana, I. and Gusnita, W., 2020. Standarisasi Resep Rendang Daging Di Lubuk Alung Kabupaten Padang Pariaman. Jurnal Pendidikan Tata Boga dan Teknologi, 2(1), pp.40-49.
Melly, M., Faridah, A. and Holinesti, R., 2018. Pengaruh Teknik Pengolahan Terhadap Kualitas Kerupuk Sala Lauak. E-Journal Home Economic and Tourism, 15(2).
Ramadhanti, D., & Gusnita, W. 2020. Pengaruh Penyimpanan Daging Terhadap Kualitas Rendang. Jurnal Pendidikan Tata Boga dan Teknologi. 1(3).
Roris, D. 2016. “Pembuatan Bakso Daging Ayam Ras Petelur Afkir”. Skripsi. Padang: Universitas Negeri Padang.
Suri. Andam R. 2012. Rendang Traveler: Menyingkap Bertuahnya Rendang Minang Kabau. Jakarta: Terrant Ink
Syarif, W., Holinesti, R., Faridah, A., & Fridayati, L. (2017). Analisis Kualitas Sala Udang Rebon. Jurnal Teknologi Pangan Andalas, 21(1), 45-51.
DOI: 10.24036/jptbt.v1i3.55
Article Metrics
Abstract View : 307 timesDownload; PDF : 95 times
Refbacks
- There are currently no refbacks.
Copyright (c) 2020 Aztia Rima Annisa
This work is licensed under a Creative Commons Attribution 4.0 International License.
