| dc.description.abstract | Study about duck cream soup product from waste duck ribs had objectives to
study production process of duck cream soup product and to study about chemical
and physical quality of duck cream soup product. The procedures in operation are as
follows: Study about three basic recipes of duck cream soup product and study about
appropriate time period in boiling of duck rib stock for producing of duck cream soup.
The duck rib stock obtained from boiling in different three levels of time, as follows:
2, 3 and 4 hours. After that the researcher tested in sensory test in overall
appearance, color, smell, flavor, texture and favor. The researcher used method of
giving points of 9-point Hedonic scale. There were 40 testing persons. The researcher
planned the random test in RCBD: (Randomplete block design) and compare
difference of mean by DMRT (Duncan’s New Multiple Range Test).
From the study result, it was found that basic recipe cream soup which has
been accepted the most of all was Recipe No.2. It was found that the researcher did
not give different points to overall appearance, color, smell and favor. The mean was
7.10, 7.23, 7.10 and 7.48 respectively. The Duck rid stock obtained from boiling in
different three levels of time, as follows: 2, 3 and 4 hours. Duck cream soup using
duck stock for a period of 4 hours, Because of the boiling, simmer for a long time.
Cause evaporation of water As a result, the concentration and the smell more
pronounced. The mean was 7.18, 7.15, 7.10 and 7.33 respectively, result of chemical
and physical quality analysis included viscosity, cream soup duck that the period of
boiling for 4 hours of 2 .7 5 x 103 cestipois, the most pH value to be 6.12. This is
consistent with generally produce only soup. The viscosity is between 103 to 104,
which the retrogradation of the roux. The duck cream soup with and good texture. | en_US |
