Imaduddin, A’rasy (2019) Optimasi Konsentrasi Daging, Mocaf (Modified Cassava Flour), Dan Gel Hidrokoloid Tepung Porang: -Karagenan Pada Formula Burger Daging Sapi Menggunakan Kurva Respon Permukaan. Magister thesis, Universitas Brawijaya.
Abstract
Peningkatan kesadaran konsumen untuk mengonsumsi pangan yang bergizi serta meningkatnya pendapatan masyarakat menyebabkan tingkat konsumsi daging sapi di Indonesia meningkat. Seiring dengan meningkatnya permintaan terhadap daging sapi maka diprediksi semakin tinggi pula tingkat produksi produk olahan daging sapi, salah satunya adalah daging restrukturisasi berupa burger. Penelitian dilakukan dalam dua tahap, yaitu penelitian tahap I dan penelitian tahap II. Penelitian tahap I bertujuan untuk mengetahui formula optimum dari campuran daging, mocaf, dan gel hidrokoloid tepung porang: k-karagenan dalam pembuatan burger daging sapi sehingga diperoleh produk dengan nilai rendemen dan daya ikat air atau WHC yang tertinggi serta tingkat kekerasan atau hardness yang tepat. Pada tahap optimasi, konsentrasi daging yang digunakan adalah sebesar 30% sebagai titik minimum dan 40% sebagai titik maksimum, konsentrasi mocaf sebesar 10% sebagai titik minimum dan 15% sebagai titik maksimum serta konsentrasi gel hidrokoloid tepung porang: k-karagenan 0.5%: 2% sebesar 7.5% sebagai titik minimum dan 12.5% sebagai titik maksimum. Proses optimasi dilakukan dengan rancangan box-behnken-design (BBD) dengan metode Response Surface Methodology (RSM) menggunakan 5 center point yang menghasilkan 17 perlakuan percobaan. Penelitian tahap II dilakukan untuk mengetahui karakteristik kimia, fisik, dan sensoris produk burger daging sapi hasil verifikasi yang sudah dimasak dibandingkan dengan produk komersial. Prediksi program design expert dx 7.0 menunjukkan bahwa penambahan daging 35.41%, tepung mocaf 11.58% dan gel hidrokoloid 12.50% merupakan formula optimum dalam pembuatan burger daging sapi. Berdasarkan hasil verifikasi, diperoleh nilai rendemen sebesar 99.07%, hardness 131.63 gram dan WHC 68.45%. Produk burger daging sapi hasil optimasi memiliki karakteristik kimia, yaitu kadar air 68.47%, kadar protein 5.50%, kadar lemak 5.31%, kadar abu 2.59%, dan kadar karbohidrat 18.14%. Produk burger daging sapi matang hasil optimasi memiliki nilai hardness 234.43 gram, springiness 7.13 mm, cohesiveness 1.14, dan chewiness 18.85 mJ. Hasil uji paired t-test juga menunjukkan bahwa nilai parameter fisik produk hasil optimasi dan produk komersial, yaitu hardness, cohesiveness, dan springiness tidak menunjukkan beda nyata pada α = 0.05, sedangkan parameter chewiness pada kedua produk menunjukkan beda nyata pada α = 0.05. Produk burger daging sapi matang hasil optimasi memiliki skor parameter sensoris, yaitu warna 6.55 (suka), aroma 7.13 (suka), tingkat kekerasan atau firmness 6.28 (agak suka), kesan berair atau juiciness 6.09 (agak suka), dan rasa 6.49 (agak suka). Berdasarkan uji friedman, diperoleh hasil bahwa parameter sensoris produk hasil optimasi dan produk komersial, yaitu warna, firmness, juiciness, dan rasa menunjukkan beda nyata pada α = 0.05, sedangkan parameter aroma pada kedua produk tidak menunjukkan beda nyata pada α = 0.05.
English Abstract
Increasing consumers' awareness to consume nutritious food and increasing people's income has caused increasing the level of beef consumption in Indonesia. Along with the increasing demand of beef, it is predicted that the level of production of processed beef products will be higher, one of which is restructured meat becomes a beef burger. The research was conducted in two stages, namely phase I research and phase II research. The first phase of the research was carried out to determine the optimum concentration of meat, mocaf (modified cassava flour), and yellow konjac flour--carrageenan hydrocolloid gels so that the product is obtained with maximum yield, appropriate hardness, and maximum water holding capacity. At the optimization stage, the concentration of meat used 30% as a minimum point and 40% as the maximum point, mocaf concentration of 10% as a minimum point and 15% as a maximum point and the concentration of yellow konjac flour--carrageenan hydrocolloid gels 0.5%: 2% at 7.5% as a minimum point and 12.5% as a maximum point. The optimization process was carried out with the Box-Behnken-Design design using the Response Surface Methodology method using 5 center points which produced 17 experimental treatments. Phase II research was carried out to determine the physical and sensory characteristics of beef burger that were as a result of verification that had been cooked compared to commercial products. The prediction of the design expert dx 7.0 program showed that the addition of 35.41% of meat, 11.58% of mocaf and 12.50% of hydrocolloid gels was the optimum formula for making restructured meat slice. Based on the results of the verification through actual research, it was found a yield value 99.07%, hardness 131.63 grams and WHC 68.45%. Optimized beef burger products have chemical characteristics, namely 68.47% moisture content, 5.50% protein content, 5.31% fat content, 2.59% ash content, and 18.14% carbohydrate content. The cooked beef burger product from the optimization results has a value of hardness 234.43 gram, springiness 7.13 mm, cohesiveness 1.14, and chewiness 18.85 mJ. The results of the paired t-test also showed that the physical characteristics of the optimization products and commercial products, namely hardness, cohesiveness, and springiness did not show a significant difference at α = 0.05, while the chewiness characteristics of the two products showed a significant difference at α = 0.05. The cooked beef burger products from optimization results had a sensory parameter score, namely color 6.55 (likes), aroma 7.13 (likes), firmness 6.28 (rather like), juiciness 6.09 (somewhat like), and taste 6.49 (rather like). Based on the Friedman test, the results showed that the sensory parameters of the optimization product and commercial products, namely color, firmness, juiciness, and taste showed a significant difference at α = 0.05, while the aroma in the two products did not show a real difference at α = 0.05.
Other obstract
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| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/664.9/IMA/o/2019/041901649 |
| Uncontrolled Keywords: | BEEF, FOOD OF ANIMAL ORIGIN |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.9 Meats and allied foods |
| Divisions: | S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 03 Mar 2020 07:32 |
| Last Modified: | 03 Mar 2020 07:32 |
| URI: | http://repository.ub.ac.id/id/eprint/179847 |
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