PENGGUNAAN TEPUNG TALAS SEBAGAI SUBSTITUSI TEPUNG TAPIOKA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK BAKSO DOMBA (Using of taro flour as a substitute of tapioca flour on physicochemistryl and organoleptic characteristics of lamb meatballs)

Lamb meatballs are rarely found in the market, because lamb meat has a distinctive aroma. One way to reduce aroma of is use various types flour combination with tapioca flour. The purpose this study was determine quality processed from and given taro as substitute for A completely randomized design (CRD) 5 x 4 used experiment. five treatments were: T0 = no (control); T25=25% 25%; T50 50% flour; T75 75% T100 100% flour, each unit tested four times. Parameters measured pH, water holding capacity (WHC), cooking loss, fat content, aroma, color, elasticity taste. parametric data analyzed using ANOVA, while nonparametric Kruskal-Wallis test. statistical analysis result showed that balanced mixture (50%) caused decrease pH (P<0.01). higher percentage tapioca, WHC an increase loss (P<0.05), decreased increased content (P<0.01), but did not affect taste (P>0.05). results concluded processing do change organoleptic value meatballs. Taro can be replace much 50%.