International Journal on Advanced Science, Engineering and Information Technology, Vol. 3 (2013) No. 4, pages: 298-302, DOI:10.18517/ijaseit.3.4.311

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

Novia Deni, Indri Juliyarsi, S. Melia, W.A. Vermalida

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.

Keywords:

Soybean Meal; Cornmeal; Moisture; Bacterial Colony Forming; Shelf Life

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