Ikhwan, ZanuarAli (2013) Pengaruh Penggunaan Daging Sapi Dan Daging Ikan Patin (Pangasius Pangasius) Dalam Bentuk Proporsi Terhadap Sifat Fisiko Kimia Dan Organoleptik Bakso Bakar. Sarjana thesis, Universitas Brawijaya.
Abstract
Tujuan dari penelitian ini untuk mengetahui pengaruh penambahan proporsi daging ikan patin dan daging sapi terhadap sifat fisiko kimia dan organoleptik bakso bakar, sehingga didapat proporsi dengan kualitas yang terbaik. Variabel bebas yang digunakan dalam penelitian ini adalah bakso bakar daging sapi 100%, dengan substitusi daging ikan patin 25%, 50%, 75%, dan 100%. Variabel terikat pada penelitian ini adalah kadar air, abu, protein, lemak, kekenyalan, TPC, organoleptik dan De Garmo. Analisa data yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) sederhana dengan lima perlakuan dan tiga kali ulangan. Lima perlakuan terdiri dari : A = 100% daging sapi : 0% daging patin, B = 75% daging sapi : 25% daging patin, C = 50% daging sapi : 50% daging patin, D = 75% daging patin : 25% daging sapi, E = 100% daging patin : 0% daging sapi. Hasil penelitian menunjukkan bakso bakar dengan kualitas yang terbaik adalah perlakuan D, dengan nilai kadar protein (13,72%), lemak (1,56%), abu (2,10%), air (70,15%), karbohidrat (12,44%), nilai TPC (0,51x), kekenyalan (15,1 mm/s), nilai organoleptik rasa (4,7867), aroma (4,9200), tekstur (4,7600), warna (4,8800), dan kenampakan (4,9200).
English Abstract
The aim of this study was to determine the effect of the proportion of catfish meat and beef to the physical chemical and organoleptic properties of grilled meatballs, in order to obtain the best proportion of meat and quality as well. The independent variables used in this study is grilled beef meatballs 100%, with the substitution of catfish meat 25%, 50%, 75%, and 100%. The dependent variables in this study are the moisture, ash, protein, fat, elasticity, TPC, organoleptic and De Garmo. Analysis of the data used in this study are completely randomized design (CRD) with five treatments and simple three replications. Consisted there were five treatments : A = 100% beef : 0% catfish meat, B = 75% beef : 25% catfish meat, C = 50% beef : 50% catfish meat, D = 75% catfish meat : 25% beef, E = 100% catfish meat : 0% beef. The results showed the best quality grilled meatballs was treatment D, the value of protein content (13.72%), fat (1.56%), ash (2.10%), water (70.15%), carbohydrates (12.44%), the value of TPC (0,51x), elasticity (15.1 mm/s), the value of organoleptic taste (4.7867), aroma (4.9200), texture (4.7600), color (4.8800), and appearance (4.9200).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPR/2013/232/051310301 |
| Subjects: | 300 Social sciences > 333 Economics of land and energy > 333.9 Other natural resources > 333.91 Water and lands adjoining bodies of water |
| Divisions: | Fakultas Perikanan dan Ilmu Kelautan > Manajemen Sumberdaya Perairan |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 13 Nov 2013 13:06 |
| Last Modified: | 13 Nov 2013 13:06 |
| URI: | http://repository.ub.ac.id/id/eprint/133243 |
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