| dc.description.abstract | The aim of this research was to know the effect of the amount of tapioca and sago flour mixture and consentration of sodium tripolyphosphate 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 and sago flour mixture (T) : (22,5, 25, 27,5, 30 and 32,5%) and sodium tripolyphosphate consentration (N) : (0, 0,1 and 0,2%). Parameters analyzed were moisture content, protein content, ash content, fat content, and organoleptic values (colour, taste, and plialibility). The result showed that the amount of tapioca and sago flour mixture had highly significant effect on the protein content, ash content, and fat content, but only had significant effect on the moisture content. The concentration of sodium tripolyphosphate, had highly significant effect on the protein content, ash content, fat content, and organoleptic values of colour and taste. The interaction of the amount of tapioca and sago flour mixture and the concentration of sodium tripolyphosphate had highly significant effect on the protein content, ash content and fat content. The 22,5% amount of tapioca and sago flour mixture and 0,2% concentration of sodium tripolyphosphate produced the better and more acceptable quality of beef balls. | en_US |
