Nursalimah, Siti and Dr. Ir. Aris Sri Widati,, MS (2023) Pengaruh Penambahan Tepung Rumput Laut (Eucheuma cottonii) terhadap Kualitas Bakso Daging Ayam Ditinjau dari Kadar Abu, pH dan Warna”. Sarjana thesis, Universitas Brawijaya.
Abstract
Bakso ayam berbahan baku daging ayam yang digiling halus kemudian dicampur dengan bahan tambahan. Bakso ayam memiliki kadar abu yang sangat rendah, sehingga perlu ditambahkan bahan tambahan berupa tepung rumput laut Eucheuma cottonii untuk meningkatkan kadar abu bakso. Penambahan tepung rumput laut Eucheuma cottonii diharapkan dapat memperbaiki kualitas bakso dari segi fisik ataupun kimia sehingga dapat dijadikan sebagai indikator ketertarikan konsumen. Penambahan tepung rumput laut Eucheuma cottonii berfungsi sebagai bahan pengenyal alami karena mengandung karagenan. Selain itu, rumput laut Eucheuma cottonii memiliki kandungan mineral yang cukup tinggi seperti Fosfor (P), Natrium (Na), Kalium (K), Iodin(I), Tembaga (Cu), Magnesium (Mg) dan Besi (Fe). Kandungan mineral yang tinggi pada rumput laut berguna untuk meningkatkan kadar abu bakso. Tujuan penelitian ini adalah untuk mengetahui persentase penambahan tepung rumput laut Eucheuma cottonii yang tepat pada bakso ayam yang ditinjau dari kadar abu, pH, dan warna.
English Abstract
The purpose of this study was to determine the appropriate percentage of addition of seaweed Eucheuma cottonii flour to chicken meatballs in terms of ash, pH and color. The material used is chicken meatballs with the addition of seaweed flour. The research method used was a laboratory experiment with a completely randomized design with 4 treatments and 4 replications, namely P0 (without the addition of seaweed flour), P1, (addition of seaweed flour 1%), P2 (addition of seaweed flour 2%), and P3 (addition of seaweed flour 3%). The data were analyzed using the ANOVA method. The results showed that the addition of seaweed flour had a very significant effect (P<0.01) on ash and pH. But not significant effect (P<0.05) on color chicken meatballs, with an average Ash 0.32-0.48% , pH 6.67-6.94, and color L 60.68-65.87, a* 0.25- 2.23, b* 14.52-16.19. The conclusion of the research that the addition of seaweed Eucheuma cottoni flour treatment can increase ash content and pH.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523050208 |
| Uncontrolled Keywords: | Ash, pH, Color, Eucheuma cottonii, chicken meatball |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 18 Sep 2023 01:59 |
| Last Modified: | 18 Sep 2023 01:59 |
| URI: | http://repository.ub.ac.id/id/eprint/202979 |
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