| dc.description.abstract | The aim of this research was to know the effect of the amount tapioca with sagu
flours mixture and consentration of sodium nitrate on the quality of beef balls. The
research had been performed using factorial completely randomized design (CRD) with
two factors, i.e; the amount of tapioca with sagu flours mixture (T) : (20%, 25%, and
30%) and sodium nitrate consentration (N) : (0 ppm, 100 ppm, 200 ppm, 300 ppm, and
400 ppm). Parameters analyzed were moisture content, fat content, protein content, ash
content, and organoleptic values (colour, taste, and texture). The result showed that the
amount of tapioca with sagu flours mixture had highly significant effect on the moisture
content, fat content, protein content, ash content, and organoleptic values (colour, taste,
and texture). The concentration of sodium nitrate, had highly significant effect on the
moisture content, fat content, protein content, and organoleptic values (colour, taste, and
texture) but only had significant effect on ash content. The interaction of the amount of
tapioca with sagu flours mixture and the concentration of sodium nitrate had significant
effect on the organoleptic values (colour, taste, and texture). The 30% amount of tapioca
with sagu flours mixture and 400 ppm concentration of sodium nitrate produced the
better and more acceptable quality of beef balls. | en_US |
