Suryani, Mimin (2018) Optimasi Formulasi Dan Karakterisasi Fisik Bakso Sapi Menggunakan Response Surface Methodology (Konsentrasi Daging Sapi, Gel Porang - Karagenan, Dan Tepung Aren). Sarjana thesis, Universitas Brawijaya.
Abstract
Bakso sapi merupakan produk olahan daging yang biasa dikonsumsi oleh masyarakat Indonesia. Bahan utama yang digunakan dalam pembuatan bakso sapi adalah daging sapi, bahan pengikat, dan bahan pengisi. Tujuan dari penelitian ini adalah mengetahui formulasi optimum bakso sapi berdasarkan konsentrasi daging sapi, gel porang-karagenan, dan tepung aren. Metode optimasi yang digunakan adalah rancangan Box-Behnken Design (BBD) Response Surface Methodology (RSM). Faktor yang digunakan yaitu konsentrasi daging sapi, gel porang-karagenan, dan tepung aren. Respon yang dianalisis yaitu rendemen, WHC (Water Holding Capacity), dan hardness. Rancangan menghasilkan 5 center point sehingga terdapat 17 satuan percobaan dari Design Expert 7.0.0. Perlakuan optimum akan diverifikasi sebanyak 3 kali dan dikarakterisasi dengan produk komersial bakso sapi merk “So Good”. Konsentrasi daging sapi, gel porang-karagenan, dan tepung aren berpengaruh secara signifikan terhadap respon rendemen, WHC (Water Holding Capacity), dan hardness bakso sapi. Hasil optimasi yang diprediksi oleh Design Expert 7.0.0. menunjukkan bahwa kondisi optimum untuk formulasi bakso sapi adalah daging sapi 56.43%, gel porang-karagenan 13.99%, tepung aren 7%, tepung tapioka 10%, es batu 5%, putih telur 2%, garam 1,8%, sari jeruk nipis 0,1%, ekstrak daging sapi 1,3%, bawang putih 1%, bawang merah 0,5%, dan bawang bombai 0,88%. Prediksi yang diberikan Design Expert 7.0.0. yaitu rendemen 107.97%±0.03, WHC (Water Holding Capacity) 63.81%±0.01, dan hardness 161.11g±0.14. Hasil verifikasi menunjukkan bahwa kondisi optimum bakso sapi memiliki nilai rendemen 103.14%±0.40, WHC (Water Holding Capacity) 63.40%±0.47, dan hardness 159.28g±2.69. Hasil verifikasi WHC (Water Holding Capacity) dan hardness telah sesuai dengan prediksi program karena P-value lebih dari 5%, sedangkan nilai verifikasi respon rendemen belum sesuai. Uji Paired T-Test menunjukkan bahwa bakso sapi optimal sudah sesuai kriteria yang diharapkan. Nilai WHC (Water Holding Capacity) dari bakso sapi optimal lebik baik dari bakso sapi komersial merk “So Good”, sedangkan nilai hardness dan pH bakso sapi optimal sudah mendekati bakso komersial merk “So Good”.
English Abstract
Beef Meatball is a meat product widely consumed by Indonesian people. The important ingredients for making beef meatball are beef, binders and fillers. The objective of this experiment was to find out the optimum formulation of beef meatball contain beef, porang-carrageenan gel, and arenga starch. The optimization method that was used for this research is Box-Behnken Design (BBD) Response Surface Methodology (RSM). There were three factors, the first is concentration of beef, the second factor is porang-carrageenan gel, and the third factor is arenga starch. The responses that were analyzed are yield, WHC (Water Holding Capacity), and hardness. The result was 5 center point, therefore there were 17 unit experiments from this Design Expert 7.0.0. The optimum treatment was verified 3 times and characterized by using a commercial product of beef meatball called “So Good”. The concentration of beef, porang-carrageenan gel, and arenga starch significantly affected the yield, WHC (Water Holding Capacity), and hardness of beef meatball. The results of optimization predicted by the Design Expert 7.0.0. showed that the optimum condition for beef meatball formulation is 56.43% of beef, 13.99% of porang-carrageenan gel, 7% of arenga starch, 10% of tapioca starch, 5% of flake ice, 2% of albumen, 1,8% of salt, 0,1% of lime juice, 1,3% of beef extract, 1% of garlic, 0,5% of shallot, and 0,88% of onion. The predicted value was 107.97%±0.03 of yield, 63.81%±0.01 of WHC (Water Holding Capacity) and 161.11g±0.14 of hardness. The results of verification showed that the optimum condition of beef meatball has 103.14%±0.40 of yield, 63.40%±0.47 of WHC (Water Holding Capacity), and 159.28g±2.69 of hardness. The results of verification of WHC (Water Holding Capacity) and hardness have been in accordance with the predictions from Design Expert 7.0.0. because the P-value is more than 5%, whereas the yield was not in accordance. The paired T-Test showed that the optimal beef meatball was in accordance with the expected criteria. The WHC (Water Holding Capacity) value of optimal beef meatball was better than commercial product “So Good”, whereas the hardness and pH value of optimal beef meatball was almost similar with commercial product “So Good”.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/262/051807898 |
| Uncontrolled Keywords: | Bakso Sapi, Daging Sapi, Gel Porang-Karagenan, Tepung Aren,/ Arenga Starch, Beef, Beef Meatball, Porang-Carrageenan G |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.36 Meat |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 24 Oct 2019 04:16 |
| Last Modified: | 10 Jan 2022 03:24 |
| URI: | http://repository.ub.ac.id/id/eprint/165305 |
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