Kandungan Vitamin A dan Protein Bakso Belut di Daerah Istimewa Yogyakarta  

Oleh:

Yuliati ; Farida, Yuyun ; Suryani, Yoni

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI
Dalam koleksi: Jurnal Kedokteran YARSI vol. 16 no. 03 (Sep. 2008), page 180-185.
Topik: Rice Field Eel (Monopterus Albus); Eel Meat Balls; Vitamin A; Protein

Ketersediaan

Perpustakaan PKPM Nomor Panggil: J51 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada	Lihat Detail Induk
Perpustakaan FK Nomor Panggil: J26.K Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada	Lihat Detail Induk

Isi artikel

The Objectives of this study were to investigate vitamin A and protein contents in eel (monopterus albus) meat balls. the eel meat balls were made by a special addition of tapioca 30%, 40%, 50% and 60% of the total weight of eel meat. hedonic test was conducted in order to find the levels of panel list preferences. friedman test was employed to find the effect of tapioca addition on colour, flavour, texture and taste. the content of vitamin A was analysed using HPLC method and protein content using Micro Kjeldahl method. the result revealed that the variation of tapioca addition gave no significant effect on colour performance with the significance level of 1.0 however, it gave significant effect on flavour, texture and taste preferences with the significance level of <0.05. it was found that the most favourite eel meat balls was the one with tapioca addition of 50% of the eel meat weight. the average of vitamin A content was 2,215.95 ug/100 g and protein s 7.2896 mg/100 g on the most favourite eel meat balls.

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