Dewi, Nimas Ratu Kali (2014) Studi Proporsi Tepung Porang (Amorphophallus mulleri Blume) : Tepung Tapioka dan Penambahan Garam Dapur (NaCl) Terhadap Karakteristik Fisik Bakso Sapi. Sarjana thesis, Universitas Brawijaya.
Abstract
Bakso merupakan makanan yang banyak digemari masyarakat dan berbahan dasar daging dengan penambahan tepung tapioka serta bumbu-bumbu. Tepung porang dari umbi porang (Amorphophallus muelleri Blume) memiliki kandungan glukomannan yang tinggi. Glukomanaan merupakan serat larut memiliki kemampuan membentuk gel. Glukomannan memiliki beberapa sifat fisik yaitu pengembangan dan dapat menyerap air dalam jumlah besar sehingga dapat berperan sebagai binding agents menggantikan fungsi STPP pada bakso sapi. Selain tepung porang, penambahan level garam (NaCl) dalam produk olahan daging seperti bakso juga berperan untuk meningkatkan daya ikat pada bakso. Garam (NaCl) selain berfungsi sebagai penambah cita rasa juga berfungsi mengikat air, sehingga air yang dikeluarkan selama proses pemasakan dalam jumlah sedikit. Tujauan dari penelitian ini adalah mengetahui proporsi tepung porang : tepung tapioka serta penambahan garam dapur (NaCl) untuk menghasilkan bakso sapi dengan karateristik fisik baik dan diterima di masyarakat. Penelitian disusun dengan menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor yaitu, faktor pertama proporsi tepung porang : tepung tapioka 3 level (1%:31% b/b; 3%:29% b/b; 5%:27% b/b) dan faktor kedua yaitu penambahan (NaCl) 3 level (2% b/b, 4% b/b, 6% b/b) dan diulang sebanyak 3 kali, sehingga diperoleh 27 satuan percobaan. Data yang diperoleh dianalisa menggunakan analisa ragam (ANOVA) kemudian dilanjutkan dengan uji DMRT dengan α=0,05 atau BNT α=0,05. Pemilihan perlakuan terbaik organoleptik menggunakan metode Zeleny dengan parameter warna, aroma, kekenyalan, dan kenampakan. Sedangkan perlakuan terbaik fisik metode Zeleny, parameter yang dinilai meliputi rendemen, WHC (Water Holding Capacity), pH dan kekenyalan. Hasil pemilihan perlakuan terbaik fisik akan dilakukan analisa kadar oksalat, kadar glukomannan, dan analisa mikrostruktur SEM (Scanning Electron Microscopy). Hasil penelitian menunjukkan proporsi tepung porang : tepung tapioka serta penambahan garam (NaCl) memeberikan pengaruh nyata (α=0,05) terhadap rendemen, kekenyalan, dan WHC. Perlakuan terbaik fisik bakso sapi proporsi tepung porang 5%: tepung tapioka 27% dan NaCl 6% menunjukkan rendemen sebesar 115, 34%, kekenyalan 15,03 N, WHC 74,54%, pH 6,76, kadar oksalat 1,073g/100g, glukomanan 3,59% dan untuk uji mikrostruktur mengahasilkan permukaan bakso sapi yang kompak serta sedikit rongga.
English Abstract
Meatball is the most favorable food in our society and made from meat with the addition of tapioca flour and spices. Porang flour is from porang tuber (Amorphophallus muelleri Blume) have a high content of glucomannan. Glucomannan is a water-soluble polysaccharide that is considered a dietary fiber. Glucomannan has some physical properties like swealling and can absorb large amounts of water so that it can act as binding agents replace the function of STPP on meatballs. Besides porang flour, the addition of salt (NaCl) in the meat products as meatballs also serve to increase the power of bind on meatballs in addition to the function as a flavor enhancer, salt also serves to bind water, and reduced cooking loss in beef meatballs. The aims of this research is to know the best proportion of porang flour : tapioca flour and the addition of salt (NaCl) to produce beef meatballs with good characteristics and acceptable in the society. This research used RBD (Randomized Block Design) with two factor, porang flour and tapioca flour proportion 3 level (1%:31% b/b; 3%:29% b/b; 5%:27% b/b) and the second factor is the addition of NaCl 3 level (2% b/b, b/b, 4%, 6% b/b) with 3 replication, so retrieved 27 experiment. Data were analyzed using analysis of variance (ANOVA) followed by DMRT test (α = 0.05) or LSD (α= 0.05). Selection of the best treatment method of organoleptic using Zeleny with the parameter of color, aroma, appearance and suppleness. The best method of physical treatment using Zeleny with parameters of yield, WHC (Water Holding Capacity), pH and suppleness. The best physical treatment of the election results would be done analysis of the levels of oxalate, glucomannan, and microstructures of SEM (Scanning Electron Microscopy). The result of this study showed that proportion of porang flour : tapioca flour as well as the addition of salt (NaCl) influences give a real effect (α = 0.05) on yield, suppleness, and WHC. Physical best beef Meatball treatment proportion of porang flour 5%: tapioca flour 27% and addition NaCl 6% showed yield a 115, 34%, suppleness 15,03 N, WHC 74,54, pH 6,76, levels of oxalate 1, 073g/100 g, glucomannan 3,59%, and for microstructures test deliver the cohesively surface of beef meatballs with a little cavity.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/251/051403965 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 17 Jul 2014 10:41 |
| Last Modified: | 11 Mar 2022 02:07 |
| URI: | http://repository.ub.ac.id/id/eprint/149643 |
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