Flavor of Urutan, a Traditional Chicken-based food from Bali

Semariyani, Anak Agung Made and Sudiarta, I. Wayan and Suriati, Luh and Singapurwa, Ni Made Ayu Suardani and Rudianta, I Nyoman (2018) Flavor of Urutan, a Traditional Chicken-based food from Bali. Journal of Biological and Chemical Research (JBCR), 35 (2). pp. 469-475. ISSN 2319-3077

Artikel Semariyani, JBCR, 469-475.pdf - Published Version

Download (797kB) | Preview
Official URL: http://www.jbcr.co.in


Research has been carried out to get a proper formulation in the production of Urutan, in order to get a product with good characteristics that is well-received by consumers. The research was performed in August-November 2017 at Faculty of Agriculture, Warmadewa University, whle protein analysis was performed at Food Analysis Laboratory, Udayana University. The chicken was obtained from Ketapian market, East Denpasar district, while the synthetic casing was collected from UD Dwi Boga Utama at 89 Buana Raya Street, Padangsambian, West Denpasar. The research used completely Randomized Block Design, with 2 x 4 factorial and 2 replications. The first independent factor was addition of fat (0, 10, 20, and 30 %) and the second factor was treatment (with fermentation and without fermentation); thus, there were a total of 16 treatments. Parameters observed were objective parameters (moisture content, ash content, pH, fat content, and protein content) and subjective parameters with sensory analysis on color, texture, taste, aroma, and overall acceptance from panelists on the product. The results showed that treatment/formulation that could produce the Urutan chicken with good characteristics (based on the standard SNI 01-3820-1995) and well-accepted by panelists was the treatment with 10 % addition of fat with no fermentation process. The product resulted had moisture content 51.010 % (w/w), fat content 15.10 % (w/w), protein content 33.06 % (w/w) and pH 6.20. In sensory evaluation, the product was rated 5.31 (slightly like – like) for color, 5.69 for taste (slightly like-like), 4.81 for aroma (neutral – slightly like), 5.56 for texture (slightly like-like), and 5.50 for overall acceptance (slightly like-like).

Item Type: Article
Uncontrolled Keywords: Fermentation, Characteristics, Fat Addition and Urutan Chicken.
Subjects: S Agriculture > S Agriculture (General)
Divisions: Institution of Research and Community Service (LP2M) > Agricultural Cultivation (Agro Technology)
Depositing User: Dr. Ir. Yohanes Parlindungan Situmeang
Date Deposited: 12 Aug 2018 20:54
Last Modified: 12 Aug 2018 20:54
URI: http://repository.warmadewa.ac.id/id/eprint/413

Actions (login required)

View Item View Item