Rohmah, Nur Ifadah and Dr. Ir. Herly Evanuarini, S.Pt., MP and Dr. Ir. Imam Thohari,, MP., IPM., ASEAN Eng (2023) Kajian Kualitas Bakso Ayam dengan Penambahan Tepung Lentil Merah (Lens culinaris L.) pada Waktu Penyimpanan yang Berbeda. Magister thesis, Universitas Brawijaya.
Abstract
Bakso ayam diolah dengan menggunakan teknologi restrukturisasi dari bahan protein hewani yang populer di masyarakat. Bakso ayam merupakan produk diversifikasi yang ditambah tepung lentil merah (Lens culinaris L.) untuk memperbaiki kualitas bakso ayam dengan tujuan menambah serat, tekstur lebih kompak, padat, dan berwarna menarik. Tujuan penelitian ini untuk mengkaji kualitas bakso ayam dengan penambahan tepung lentil merah pada waktu penyimpanan yang berbeda. Materi penelitian ini adalah bakso ayam dengan penambahan tepung lentil merah (Lens culinaris L.) dan bahan opsional lain. Metode penelitian tahap 1 menggunakan metode percobaan Laboratorium menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu tanpa penambahan tepung lentil merah, penambahan tepung lentil merah 3%, 6%, dan 9% dari berat daging ayam, serta 4 ulangan. Penelitian tahap 2 selanjutnya terdiri 4 perlakuan yaitu waktu penyimpanan 0 hari, waktu penyimpanan 7 hari, waktu penyimpanan 14 hari, dan waktu penyimpanan 21 hari pada freezer (-15°C), serta 4 ulangan. Variabel yang diukur pada penelitian tahap 1 yaitu kadar air, kadar protein, kadar lemak, kadar abu, kadar serat kasar, pH, organoleptik, water holding capacity, cooking loss, warna L*a*b*, dan mikrostruktur. Variabel penelitian tahap 2 terdiri dari kadar air, pH, WHC, warna L*a*b*, dan ketengikan. Hasil yang diperoleh pada penelitian tahap 1 adalah penambahan tepung lentil merah pada bakso ayam memberikan pengaruh yang sangat nyata (P<0,01) terhadap kadar air, kadar protein, kadar abu, pH, organoleptik warna dan rasa, WHC, dan warna (L*), memberikan pengaruh yang nyata (P<0,05) terhadap nilai kadar serat kasar, warna (a*), dan tidak memberikan pengaruh yang nyata (P>0,05) pada nilai kadar lemak, organoleptik tekstur, cooking loss, dan warna (b*). Mikrostruktur bakso ayam yang dihasilkan memiliki struktur yang berbeda dan kompak antar perlakuan penambahan tepung lentil merah. Hasil penelitian tahap 2 bakso ayam ditambah tepung lentil merah tidak memberikan pengaruh yang nyata (P>0,05) pada nilai kadar air, pH, warna L*a*b*, dan WHC, serta memberikan pengaruh yang nyata (P<0,05) terhadap nilai ketengikan. Kesimpulan penelitian ini adalah penambahan tepung lentil merah sebesar 9% dapat meningkatkan kualitas bakso ayam seperti mengandung serat dan berwarna menarik dan masih memiliki kualitas yang baik pada waktu penyimpanan 21 hari.
English Abstract
Chicken meatballs are processed using restructuring technology from animal protein which is popular in the community. Chicken meatballs are a diversified product added with red lentil flour (Lens culinaris L.) to improve the quality of chicken meatballs by adding fiber, making the texture more compact, dense, and attractive color. The study aimed to examine the quality of chicken meatballs with the addition of red lentil flour at different storage times. The research material was chicken meatballs with the addition of red lentil flour (Lens culinaris L.) and other optional ingredients. The research method in phase 1 used an experimental laboratory method using a Completely Randomized Design (CRD) with four treatments, namely without the addition of red lentil flour, the addition of 3%, 6%, and 9% red lentil flour by weight of chicken meat, and four replications. Study’s second phase consisted of 4 treatments, namely 0 days of storage, 7 days of storage, 14 days of storage, and 21 days of storage in the freezer (-15°C), and four replications. The variables measured in phase 1 research were moisture content, protein content, fat content, ash content, crude fiber content, pH, organoleptic, water holding capacity, cooking loss, color L*a*b*, and microstructure. Phase 2 research variables were moisture content, pH, WHC, color L*a*b*, and rancidity. The results obtained in the first phase of the study were that the addition of red lentil flour to chicken meatballs had a very significant effect (P<0.01) on moisture content, protein content, ash content, pH, organoleptic color and taste, WHC, and color (L*), had a significant effect (P<0.05) on the value of crude fiber content, color (a*), and had no significant effect (P>0.05) on the value of fat content, organoleptic texture, cooking loss, and color (b*). The microstructure of the resulting chicken meatballs has a different and compact structure between the treatments of adding red lentil flour. The results of the second phase of the study showed that chicken meatballs added with red lentil flour had no significant effect (P>0.05) on the values of moisture content, pH, color L*a*b*, and WHC, and had a significant effect (P<0.05) on rancidity value. The study concludes that adding 9% red lentil flour can improve the quality of chicken meatballs, such as containing fiber and attractive color, and still have good quality at 21 days of storage.
Other obstract
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| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | 0423050030 |
| Uncontrolled Keywords: | Chicken meatballs, red lentil flour, restructured meat, shelf life. |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | S2/S3 > Magister Ilmu Ternak, Fakultas Peternakan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 20 Sep 2023 02:03 |
| Last Modified: | 20 Sep 2023 02:03 |
| URI: | http://repository.ub.ac.id/id/eprint/203060 |
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