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Judul:	Sifat Organoleptik Bakso Berbahan Dasar Daging Babi dan Ulat Sagu dengan Pengikat Tepung Sagu
Penulis:	Charliany Hetharia, A. Hintono & S. Mulyani \|\| email: charlianyhetharia@rocketmail.com
Jurnal:	Agrinimal Vol. 3 no. 1 - hal. 41-45 Tahun 2013 [ Pertanian ]
Keywords:	Meatballs, pork, sago weevil larvae, sago starch
Abstract:	The purpose of this study was to determine the organoleptic properties based of pork meatballs and sago weevil larvae with sago starch as a binder. This research is useful to know the pork formulation and sago weevil larvae with the proper concentration of sago starch in making meatball so as to develop local potential of the sago weevil larvae and sago starch. The research design used was factorial completely randomized design with 2 replications. The first factor (A) is the formulation of pork and sago weevil larvae, namely; A0 (control treatment), A1: (95%: 5%), A2: (90%: 10%), A3: (85%: 15%) and A4: (80%: 20%) and second factor (B) the concentration of sago starch, namely : B1 (10%), B2 (20%), and B3 (30%). Organoleptical tests the meatball were produced to be analyzed using the Kruskal-Wallis test if significantly different then followed by a further test of Duncan. Meatballs with formulation using pork and sago weevil larvae (90%: 10%) and 10% sago starch is the optimum combination to produce meatball with acceptable organoleptic test.
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