Cite Article

Substitution of Soybean Meal and Cornmeal to Moisture, pH, Bacterial Colony Forming and Shelf Life of Rejected Duck Meatballs

Choose citation format

BibTeX

@article{IJASEIT311,
   author = {Novia Deni and Indri Juliyarsi and S. Melia and W.A. Vermalida},
   title = {Substitution of Soybean Meal and Cornmeal to Moisture, pH, Bacterial Colony Forming and Shelf Life of Rejected Duck Meatballs},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {3},
   number = {4},
   year = {2013},
   pages = {298--302},
   keywords = {Soybean Meal; Cornmeal; Moisture; Bacterial Colony Forming; Shelf Life},
   abstract = {This study aimed to determine the effect of substitution of soybean meal with cornmeal to moisture, pH, bacterial colony forming and the shelf life of rejected duck meatballs. This research material using duck meat Coast (Indian Runner) salvage as much as 4000 grams were obtained from the Livestock Anduring Padang and soybean meal with Mungbean trademarks and cornmeal with cornstarch trademarks respectively of 600 grams were obtained at Raya Padang market. The research method used was experimental method with the random design, which consists of 5 treatments and 4 groups as replication. The treatment given in this study is the substitution of soybean meal and maize by A (100%: 0%), B (75%: 25%), C (50%: 50%), D (25%: 75%) and E (0%: 100%). Variables measured were moisture, pH, bacterial colony forming and the shelf life of rejected duck meatballs. The results of this study indicate that substitution of soybean meal and cornmeal significant effect on moisture, pH, bacterial colony forming and shelf life. Substitution of soybean meal and cornmeal by 100%: 0% is the best to produce the rejected duck meatballs with 69.20% moisture, pH 6.44, bacterial colony forming 7.85 x 105 CFU / g, and the shelf life of 22.12 hours.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=311},
   doi = {10.18517/ijaseit.3.4.311}
}

EndNote

%A Deni, Novia
%A Juliyarsi, Indri
%A Melia, S.
%A Vermalida, W.A.
%D 2013
%T Substitution of Soybean Meal and Cornmeal to Moisture, pH, Bacterial Colony Forming and Shelf Life of Rejected Duck Meatballs
%B 2013
%9 Soybean Meal; Cornmeal; Moisture; Bacterial Colony Forming; Shelf Life
%! Substitution of Soybean Meal and Cornmeal to Moisture, pH, Bacterial Colony Forming and Shelf Life of Rejected Duck Meatballs
%K Soybean Meal; Cornmeal; Moisture; Bacterial Colony Forming; Shelf Life
%X This study aimed to determine the effect of substitution of soybean meal with cornmeal to moisture, pH, bacterial colony forming and the shelf life of rejected duck meatballs. This research material using duck meat Coast (Indian Runner) salvage as much as 4000 grams were obtained from the Livestock Anduring Padang and soybean meal with Mungbean trademarks and cornmeal with cornstarch trademarks respectively of 600 grams were obtained at Raya Padang market. The research method used was experimental method with the random design, which consists of 5 treatments and 4 groups as replication. The treatment given in this study is the substitution of soybean meal and maize by A (100%: 0%), B (75%: 25%), C (50%: 50%), D (25%: 75%) and E (0%: 100%). Variables measured were moisture, pH, bacterial colony forming and the shelf life of rejected duck meatballs. The results of this study indicate that substitution of soybean meal and cornmeal significant effect on moisture, pH, bacterial colony forming and shelf life. Substitution of soybean meal and cornmeal by 100%: 0% is the best to produce the rejected duck meatballs with 69.20% moisture, pH 6.44, bacterial colony forming 7.85 x 105 CFU / g, and the shelf life of 22.12 hours.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=311
%R doi:10.18517/ijaseit.3.4.311
%J International Journal on Advanced Science, Engineering and Information Technology
%V 3
%N 4
%@ 2088-5334

IEEE

Novia Deni,Indri Juliyarsi,S. Melia and W.A. Vermalida,"Substitution of Soybean Meal and Cornmeal to Moisture, pH, Bacterial Colony Forming and Shelf Life of Rejected Duck Meatballs," International Journal on Advanced Science, Engineering and Information Technology, vol. 3, no. 4, pp. 298-302, 2013. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.3.4.311.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Deni, Novia
AU  - Juliyarsi, Indri
AU  - Melia, S.
AU  - Vermalida, W.A.
PY  - 2013
TI  - Substitution of Soybean Meal and Cornmeal to Moisture, pH, Bacterial Colony Forming and Shelf Life of Rejected Duck Meatballs
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 3 (2013) No. 4
Y2  - 2013
SP  - 298
EP  - 302
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Soybean Meal; Cornmeal; Moisture; Bacterial Colony Forming; Shelf Life
N2  - This study aimed to determine the effect of substitution of soybean meal with cornmeal to moisture, pH, bacterial colony forming and the shelf life of rejected duck meatballs. This research material using duck meat Coast (Indian Runner) salvage as much as 4000 grams were obtained from the Livestock Anduring Padang and soybean meal with Mungbean trademarks and cornmeal with cornstarch trademarks respectively of 600 grams were obtained at Raya Padang market. The research method used was experimental method with the random design, which consists of 5 treatments and 4 groups as replication. The treatment given in this study is the substitution of soybean meal and maize by A (100%: 0%), B (75%: 25%), C (50%: 50%), D (25%: 75%) and E (0%: 100%). Variables measured were moisture, pH, bacterial colony forming and the shelf life of rejected duck meatballs. The results of this study indicate that substitution of soybean meal and cornmeal significant effect on moisture, pH, bacterial colony forming and shelf life. Substitution of soybean meal and cornmeal by 100%: 0% is the best to produce the rejected duck meatballs with 69.20% moisture, pH 6.44, bacterial colony forming 7.85 x 105 CFU / g, and the shelf life of 22.12 hours.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=311
DO  - 10.18517/ijaseit.3.4.311

RefWorks

RT Journal Article
ID 311
A1 Deni, Novia
A1 Juliyarsi, Indri
A1 Melia, S.
A1 Vermalida, W.A.
T1 Substitution of Soybean Meal and Cornmeal to Moisture, pH, Bacterial Colony Forming and Shelf Life of Rejected Duck Meatballs
JF International Journal on Advanced Science, Engineering and Information Technology
VO 3
IS 4
YR 2013
SP 298
OP 302
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Soybean Meal; Cornmeal; Moisture; Bacterial Colony Forming; Shelf Life
AB This study aimed to determine the effect of substitution of soybean meal with cornmeal to moisture, pH, bacterial colony forming and the shelf life of rejected duck meatballs. This research material using duck meat Coast (Indian Runner) salvage as much as 4000 grams were obtained from the Livestock Anduring Padang and soybean meal with Mungbean trademarks and cornmeal with cornstarch trademarks respectively of 600 grams were obtained at Raya Padang market. The research method used was experimental method with the random design, which consists of 5 treatments and 4 groups as replication. The treatment given in this study is the substitution of soybean meal and maize by A (100%: 0%), B (75%: 25%), C (50%: 50%), D (25%: 75%) and E (0%: 100%). Variables measured were moisture, pH, bacterial colony forming and the shelf life of rejected duck meatballs. The results of this study indicate that substitution of soybean meal and cornmeal significant effect on moisture, pH, bacterial colony forming and shelf life. Substitution of soybean meal and cornmeal by 100%: 0% is the best to produce the rejected duck meatballs with 69.20% moisture, pH 6.44, bacterial colony forming 7.85 x 105 CFU / g, and the shelf life of 22.12 hours.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=311
DO  - 10.18517/ijaseit.3.4.311