Kandungan Vitamin A dan Protein Bakso Belut di Daerah Istimewa Yogyakarta

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Kandungan Vitamin A dan Protein Bakso Belut di Daerah Istimewa Yogyakarta
Vitamin A and Protein Content of eel (Monopterus albus) Meat Balls in the Special Region of Yogyakarta
JURNAL KEDOKTERAN YARSI 16 (3) : 181-186 (2008)
by
Yoni Suryani, Yuliati, Yuyun Farida
Department of Biology Education, Faculty of Mathematics and Science, Yogyakarta State University, Yogyakarta


ABSTRACT
The objectives of this study were to investigate vitamin A and protein contents in eel (Monopterus albus) meat balls. The eel meat balls were made by a special addition of tapioca 30%, 40%, 50% and 60% of the total weight of eel meat. Hedonic test was conducted in order to find the levels of panel list preferences. Friedman test was employed to find the effect of tapioca addition on colour, flavour, texture and taste. The content of vitamin A was analysed using HPLC method and protein content using Micro Kjeldahl method. The result revealed that the variation of tapioca addition gave no significant effect on colour performance with the significance level of 1.0. However, it gave significant effect on flavour, texture and taste preferences with the significance level of <0.05. It was found that the most favourite eel meat balls was the one with tapioca addition of 50% of the eel meat weight. The average of vitamin A content was 2,215.95 ?g/100 g and protein is 7.2896 mg/100 g on the most favourite eel meat balls.