Pengaruh jenis daging dan bahan pengenyal terhadap kualitas dan mikrostruktur bakso

TIVEN, Nafly Comilo, Ir. Edi Suryanto, M.Sc.,Ph.D

2007 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengetahui komposisi kimia, sifat fisik dan kualitas organoleptik bakso daging kambing yang diberi bahan pengenyal albumen, soda kue dan boraks. Daging kambing dipisahkan jaringan lemaknya, dipotong kecil-kecil dan digiling sampai halus, dimasukkan bumbu-bumbu yang telah dihaluskan dan filler serta es batu sedikit demi sedikit dan dicampur sampai membentuk adonan yang homogen, kemudian diberi bahan pengenyal albumen, soda kue dan boraks masing-masing 0,2 %. Adonan dibentuk bulat-bulat dengan diameter 2 cm dan direbus secara terpisah antar perlakuan sampai matang, ditiriskan dan dilanjutkan dengan pengujian. Parameter yang diamati adalah komposisi kimia, sifat fisik dan kualitas organoleptik bakso. Data komposisi kimia dan sifat fisik dianalisis dengan analisis variansi acak lengkap pola searah. Perbedaan diantara perlakuan diuji lanjut dengan Duncan’s New Multiple Range Test. Data sifat organoleptik dianalisis dengan analisis non parametrik metode Kruskal dan Wallis. Hasil analisis statistik terhadap komposisi kimia dan sifat fisik bakso menunjukkan bahwa jenis daging berpengaruh sangat nyata (P<0,01) terhadap kadar abu, lemak, protein, pH, keempukan dan daya ikat air, tetapi berpengaruh tidak nyata terhadap kadar air. Bahan pengenyal berpengaruh sangat nyata (P<0,01) terhadap kadar air, pH, keempukan dan daya ikat air serta berpengaruh nyata (P<0,05) terhadap kadar lemak dan protein, tetapi berpengaruh tidak nyata terhadap kadar abu. Terdapat interaksi antara jenis daging dan bahan pengenyal terhadap kadar air, lemak, protein dan keempukan, tetapi tidak terdapat interaksi terhadap kadar abu, pH dan daya ikat air. Hasil uji statistik terhadap kualitas organoleptik bakso menunjukkan bahwa bahan pengenyal berpengaruh nyata (P<0,05) terhadap tekstur, tetapi tidak berpengaruh nyata terhadap warna, rasa dan kekenyalan. Dari hasil penelitian ini, dapat disimpulkan bahwa bakso daging kambing dengan bahan pengenyal yang berbeda mempunyai komposisi kimia, sifat fisik dan kualitas organoleptik yang berbeda.

The experiment was conducted to determine the chemical composition, physical properties and organoleptical quality of goat meat ball using albumen, baking powder and borax as leavening agents. Goat meat was used in the experiment the fat network was removed from the meat, the meat was cut into small pieces and ground, the ground meat was put in the mixer add with salt, flour and leavening agents of albumen, baking powder and borax was each 0.2 percent. Dough formed circular with the diameter 2 cm and boiled separately usher treatment, leak and continued with examination. Parameter observed were chemical composition, physical properties and organoleptical quality. Data of chemical composition and physical properties were analysed using analysis of variance completely randomized design. The difference of means the treatments were tested by Duncan's New Multiple Range Test. Data of organoleptical quality analysed with the analysis of non parametric of method of Kruskal and Wallis. Result of statistical analysis of meat ball chemical composition and physical properties indicated that the meat species have an effect wich significant (P<0.01) to ash, fat, protein, pH, tenderness and water holding capacity, but having an effect wich non significant to water content. The leavening agents have an effect wich significant (P<0.01) to water content, pH, tenderness and water holding capacity and also have an effect wich significant (P<0.05) to fat and protein contents, but having an effect wich non significant to ash content. The meat species and leavening agents have an interaction to water, fat, protein content and tenderness, but no interaction to ash content, pH and water holding capacity. Result of statistical test to quality of organoleptical indicated that the meat species and leavening agents have an effect wich significant to colour, taste, texsture, elasticity and smell. From this research results, conclusion that meat species and different leavening agents have the chemical composition, physical properties and organoleptical quality and microstructure meat ball wich different.

Kata Kunci : Bakso,Bahan Pengenyal,Kualitas Organoleptik, Meat ball, Chicken and goat meat, Leavening agents, Chemical composition and physical properties, Organoleptical quality and Microstructure