PERBEDAAN KADAR KALSIUM, ALBUMIN DAN DAYA TERIMA PADA SELAI CAKAR AYAM DAN KULIT PISANG DENGAN VARIASI PERBANDINGAN KULIT PISANG YANG BERBEDA

Abstract

Chicken foot jam is a semi solid food product which is made of chicken foot with variation of different banana flesh comparison and processed into a gel form by adding sustainable material such as sugar, acid and pectin. Chicken foot jam is not only contain vitamin C and B from the banana flesh but also rich of calcium and albumin from chicken foot. This research is experimental design with 9 total treatment. Data of calcium and albumin content and receptor capability with variation of different banana flesh. This study found that calcium content in chicken foot jam at the comparison of 3:3 rate is 13,87 g/dl, comparison rate at 3:2 is 12,59 g/dl and comparison rate at 3:1 is 13,96 g/dl. Albumin content in chicken foot jam and banana flesh at the 3:3 rate comparisons is 3, 08 g/dl. 3:2 comparison result 2.93 g/dl and 3:1 rate comparison upshot 2, 95 g/dl. The receptor capability of the chicken foot jam and banana flesh to the color, taste and texture, flavor of the jam wipe is disliked. There is no influence of the variation of different banana flesh in the process making of chicken foot jam and banana flesh to the calcium and albumin content. There is no influence in variation of different banana flesh comparison in the process making of chicken foot jam to the taste, flavor, color and texture. There is an influence in variation of different banana flesh comparison in the process making of chicken foot jam in the skin texture of the jam wipe.