Pengaruh Jumlah Tepung Roti terhadap Mutu Chicken Burger selama Penyimpanan Beku

Abstract

The aim of this research was to investigate the effect of bread crumbs amount and frozen storage time on the quality of chicken burger. The research had been performed using factorial completely randomized design (CRD) with two factors, ie: bread crumbs amount (T): (5% 7,5%, 10%, 12,5%) and frozen storage time (L): (0 day, 7 day, 14 day and 21 day). Parameters analyzed were protein content, fat content, water content, ash content, total plate count and organoleptic values (color, flavour, taste and texture). The result showed that bread crumbs amount had highly significant effects on protein content, fat content, water content, ash content, organoleptic values and had no significant effect on total plate count. The frozen storage time had highly significant effects on protein content, fat content, water content, ash content, total plate count and significant effects on organoleptic values. The interaction of bread crumbs amount and storage time had significant effects on protein content, fat content, water content, ash content and had significant effects on total plate count and organoleptic values. The 10% bread crumbs amount and 14 day frozen storage time (TL) produced the better and more acceptable quality of the chicken burger