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Abstract
ABSTRAK
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung tulang rawan ayam pedaging terhadap kadar kalsium dan sifat organoleptik (rasa, warna, tekstur) stik keju. Penelitian ini menggunakan rancangan acak lengkap dengan perlakuan terbatas yakni meliputi: Stik Keju dengan penambahan tepung tulang rawan ayam 5, 10, dan 15 %. Hasil penelitian menunjukkan bahwa peningkatan konsentrasi tepung tulang rawan meningkatkan pula kadar kalsium stik keju (p< 0,05). Pada karakteristik organoleptik penambahan tepung tulang rawan ayam pedaging tidak nyata berpengaruh terhadap karakteristik organoleptik rasa dan warna (p >0,05) namun berpengaruh nyata terhadap tekstur (p<0,05).
Kata kunci: tepung tulang rawan, stik keju, rasa, teksture dan warna
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