RELATED STUDIES
FOREIGN
According to the study of Tibin and Mustafa (2017) entitled as, “Quality Attributes
of Beef Burger Patties extended with Soybean flour and water melon seed cakes”,
wherein they determined the effect of blending the two variables as meat extenders in
beef burger patties. The process of extracting oil and cakes of Dried watermelon seeds
was extracted using local electric oil extractor after crushing the variables. The cakes
obtained were dried, ground and kept in polythene bags at room temperature prior to use.
On utilization the cake powder was hydrated in water at a ratio (1:2, watermelon seeds
cake: water) for 30min before use. The Soybean flour (textured) was hydrated in water
(1:2, soy: water) for 30 min before use. There are five treatments in total in the formulation
of the beef burger patties; 100% meat (control). 2. 90% meat, 10% soybean. 3. 80% meat,
20% soybean. 4. 90% meat, 10% watermelon seeds cake. 5. 80% meat, 20% watermelon
seeds cake. The result of the research discusses the similarities of the two variables
(Watermelon seed cake and soybean flour0 used as potential meat extender in burger
production. It improves the nutritional value, WHC, and the cooking yield. It has significant
improvement in the color, juiciness and tenderness of the burger.
According to the study of Serdaroğlu et.al (2017) entitled as “Evaluation of the
Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed” wherein there are
four treatments (0, 2, 3, and 5 pumpkin mix) used in formulating the proportion of the beef
patties. Pumpkin mix and other additives (breadcrumbs, salt, black pepper, cumin and onion powder)
were added and all ingredients was mixed for 12 min until a homogeneous distribution was seen. The
mixture was then portioned with round molds (d:80 mm, h:1 cm). After shaping, the patties were cooked
on an electrical grill at 180°C until core temperature reached to 73°C. The study conducted a sensory
evaluation to test the acceptability of the product using the 9-point hedonic scale.