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dc.contributor.authorSuniati, Fransisca Romana Titis
dc.contributor.authorPurnomo, Hari
dc.date.accessioned2020-04-06T01:56:58Z
dc.date.available2020-04-06T01:56:58Z
dc.date.issued2019-12
dc.identifier.issn2550-2166
dc.identifier.urihttp://dspace.uc.ac.id/handle/123456789/2502
dc.description.abstractThe aim of this study was to investigate the potentiality of Goroho (Musa acuminafe, sp) banana flour as a natural antioxidant in the production of Indonesian meatball. This study was carried out in two stages namely the first stage was banana flour preparation and the second stage was preparing the meatball using 10% tapioca flour, combination of 5% tapioca flour and 5% banana flour and 10% banana flour. The results of this study showed that 100% banana flour substitution had the highest DPPH value of 27.95±0.88%) with phenol content of 29.31±6.74% and tannin content of 71.88±2.36%. The organoleptic evaluation showed that the combination of 5% tapioca flour and 5% banana flour was the most favoured by the panellists. Meatball with a combination of 5% tapioca flour and 5% banana flour is recommended to be produced as functional Indonesian meatball.en_US
dc.language.isootheren_US
dc.publisherFood Researchen_US
dc.subjectGoroho banana, Banana flour, Indonesian meatball, Antioxidanten_US
dc.titleGoroho (Musa acuminafe, sp) Banana Flour as Natural Antioxidant Source in Indonesian Meatball Productionen_US
dc.typeOtheren_US


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