Kualitas Fisik dan Mutu Organoleptik Bakso Ayam Petelur Afkir dengan Penambahan Edamame (Glycine max (L.) Merrill).

Al Haq, Dzunnun Robbi and Dr. Herly Evanuarini,, S.Pt., MP. (2021) Kualitas Fisik dan Mutu Organoleptik Bakso Ayam Petelur Afkir dengan Penambahan Edamame (Glycine max (L.) Merrill). Sarjana thesis, Universitas Brawijaya.

Abstract

Bakso merupakan salah satu produk olahan daging yang diolah menggunakan teknologi restrusturisasi. Variasi penambahan bahan lain pada bahan dasar bakso dapat meningkatkan daya tarik bagi masyarakat. Tepung berperan penting dalam pembuatan bakso sebagai bahan pengikat dan pengisi, salah satu tepung yang digunakan sebagai bahan pengisi adalah tepung edamame. Edamame (Glycine max (L.) Merrill.) memiliki kandungan protein 40%, karbohidrat 33%, lemak tanpa kolesterol 20% dan serat 6%. Tujuan penelitian ini adalah untuk mengetahui persentase penambahan tepung edamame yang tepat pada bakso ayam ditinjau dari kualitas fisik dan mutu organoleptik. Metode penelitian menggunakan metode percobaan dengan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 ulangan. Perlakuan terdiri dari P0 : tanpa penambahan tepung edamame (kontrol), P1 : penambahan tepung edamame 5%, P2 : penambahan tepung edamame 10% dan P3 : penambahan tepung edamame 15%. Hasil penelitian penggunaan tepung edamame sebagai pengisiberpengaruh tidak nyata (P>0,05) terhadap pH, mutu organoleptik rasa dan aroma bakso ayam. Penggunaan tepung edamame memberikan pengaruh nyata (P<0,01) pada tekstur dan mutu organoleptik warna. Nilai rataan pH bakso ayam berkisar antara 6,23 – 6,28. Nilai rataan tekstur berkisar antara 10,30 – 14,79 N. Skor rataan mutu organoleptik warna berkisar antara 3,25 – 4,85. Skor rataan mutu organoleptik rasa berkisar antara 3,40 – 4,35. Skor rataan mutu organoleptik aroma berkisar antara 4,15 – 4,65. Kesimpulan penelitian ini adalah penambahan tepung edamame sebesar 15% menghasilkan kualitas bakso ayam terbaik.

English Abstract

Meatballs are one of the meat products processed by restructuring technology. Variations in the addition of other ingredients to the basic meatball composition can increase attractiveness to the community. Flour plays an important role as a binder and filler in the production of meatballs. One of the flours used as a filler is edamame flour. Edamame (Glycine max (L.) Merrill.) contains 40% protein, 33% carbohydrates, 20% fat without cholesterol and 6% fiber. The purpose of this study was to determine the best percentage of chicken meatballs to add edamame flour, based on physical quality and sensory evaluation. The research method were used a Completely Randomized Design (CRD) which consisted of 4 treatments and 4 replications, respectively. The treatment consisted of P0: control, P1: addition of 5% edamame flour, P2: addition of 10% edamame flour and P3: addition of 15% edamame flour. The results of the study on the use of edamame flour as a filler had no significant effect (P>0.05) on pH, sensory evaluation of taste and aroma. The use of edamame flour has the significantly effect (P<0.01) on textureand sensory evaluation of color. The average value of pH were 6.23 - 6.28. The average value of texture were 10.30 – 14.79 N. The average score of sensory evaluation of color were 3.25 – 4.85. The average value of sensory of taste were 3.40 – 4.35. The average value of sensory of aroma were 4.15 – 4.65. It could be concluded that addition of edamame flour to chicken meatballs as much as 15% gave the best treatment.

Item Type:	Thesis (Sarjana)
Identification Number:	052305
Uncontrolled Keywords:	bakso, tepung edamame, bahan pengisi, daging restrukturisasi.-meatball, edamame flour, filler, restructured meat.
Divisions:	Fakultas Peternakan > Peternakan
Depositing User:	Unnamed user with username suprihatin
Date Deposited:	15 Jan 2024 02:52
Last Modified:	15 Jan 2024 03:06
URI:	http://repository.ub.ac.id/id/eprint/209751

Text 155050100111172 - Dzunnun Robbi Al Haq.pdf Download (1MB)

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