ABSTRACT: The objectives of this research were to compare the physical and organoleptic quality of meat-ball beef filled by tapioca, sago, guru}, maizena, and ganyong meal and to evaluate scientifically that tapioca meal could be subtituted by the sago, inaizena, garut and gunwng. The materials were 7.50 kg of second grade beef, 5 kg filler (tapioca, sago, maizena, guru!, gan.yong), eggs, salt, onion , pepper, sodium bicarboilat. Each 500 loughs (80% of beef, 20% of idler) .i.vas added by 10 g salt, 5 g pepper, 15 g onion and 25 ppm sodium biearbonat, The factors were the kinds of filler, i.e. PO (tapioca), 1\u271 (sago), P2 (,true}), P3 (maizena) and P4 (ganyong). The physical qualities were tested on pH, cooking loss, water-holding capac...
This study aims to examine the sensory quality of meatballs made from Balinese beef and buffalo meat...
The experiment was conducted to determine the chemical composition, physical and organoleptic qualit...
The experiment was conducted to determine the chemical composition, physical and organoleptic qualit...
The experiment was conducted to determine the chemical composition, physical and organoleptic qualit...
Meat is a food of animal origin that has high nutritional value, because meat contains several nutri...
Liquid smoke besides has been recognized to have the function for specific taste and aroma; it also ...
Beef meatball is a food product that is originated from beef. Nowadays, the interest of consumers in...
This research was conducted to determine the effect of the amount of tapioca flour mixture to the qu...
AbstractSapudi sheep has been widely developed in the East Java Province. Data on organoleptic tests...
The aim of this research was to analyse of the parts beef carcass on the pH and sensoryproperties of...
The study aims to determine physical and organoleptic properties of meatballs made of beef with old...
This study aims to examine the sensory quality of meatballs made from Balinese beef and buffalo meat...
ABSTRACT: Aug eNpernuent was conducted at post harvest laboratory Bahtnak, Bogor, to study the effec...
The experiment was conducted to determine the chemical composition, physical and organoleptic qualit...
The experiment was conducted to determine the chemical composition, physical and organoleptic qualit...
This study aims to examine the sensory quality of meatballs made from Balinese beef and buffalo meat...
The experiment was conducted to determine the chemical composition, physical and organoleptic qualit...
The experiment was conducted to determine the chemical composition, physical and organoleptic qualit...
The experiment was conducted to determine the chemical composition, physical and organoleptic qualit...
Meat is a food of animal origin that has high nutritional value, because meat contains several nutri...
Liquid smoke besides has been recognized to have the function for specific taste and aroma; it also ...
Beef meatball is a food product that is originated from beef. Nowadays, the interest of consumers in...
This research was conducted to determine the effect of the amount of tapioca flour mixture to the qu...
AbstractSapudi sheep has been widely developed in the East Java Province. Data on organoleptic tests...
The aim of this research was to analyse of the parts beef carcass on the pH and sensoryproperties of...
The study aims to determine physical and organoleptic properties of meatballs made of beef with old...
This study aims to examine the sensory quality of meatballs made from Balinese beef and buffalo meat...
ABSTRACT: Aug eNpernuent was conducted at post harvest laboratory Bahtnak, Bogor, to study the effec...
The experiment was conducted to determine the chemical composition, physical and organoleptic qualit...
The experiment was conducted to determine the chemical composition, physical and organoleptic qualit...
This study aims to examine the sensory quality of meatballs made from Balinese beef and buffalo meat...
The experiment was conducted to determine the chemical composition, physical and organoleptic qualit...
The experiment was conducted to determine the chemical composition, physical and organoleptic qualit...