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.