PENGARUH JENIS OTOT DAN LEVEL FILLER TERHADAP PERUBAHAN BERAT, KUALITAS FISIK DAN MIKROSTRUKTUR BAKSO SAPI

ABDAN IHSAN K, Ir. Rusman, M.P., Ph.D.; Ir. Edi Suryanto, M.Sc., Ph.D., IPU., ASEAN Eng.

2021 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh jenis otot, level filler dan interaksi jenis otot dan level filler terhadap perubahan berat, kualitas fisik dan mikrostruktur bakso sapi. Bahan yang digunakan dalam pembuatan bakso sapi adalah daging sapi bagian otot Longissimus dorsi dan Biceps femoris, tepung tapioka, bawang putih, merica, garam, STTP, dan es batu. Perlakuan yang digunakan adalah tepung tapioka sebagai filler dengan 3 level yaitu P1 (10%), P2 (15%) dan P3 (20%). Variabel yang diteliti meliputi perubahan berat, kualitas fisik (pH, daya ikat air dan keempukan) dan mikrostruktur. Data hasil penelitian uji kualitas fisik dan berat dianalisis dengan analisis variansi ancangan Acak Lengkap (RAL) pola faktorial (2 jenis otot x 3 level filler) dan perbedaan yang nyata dilanjutkan dengan Duncans New Multiple Rangers Test (DMRT). Hasil analisis statistik menunjukkan bahwa jenis otot menurunkan perubahan berat, pH dan keempukan, dan meningkatkan daya ikat air bakso sapi, level filler meningkatkan perubahan berat, pH, daya ikat air dan menurunkan nilai keempukan, dan interaksi jenis otot dan level filler menurunkan perubahan berat, pH, keempukan dan meningkatkan daya ikat air. Hasil analisis deskriptif mikrostruktur bakso sapi menunjukkan bahwa jenis otot menyebabkan perubahan tekstur dan struktur semakin padat dan kompak, perubahan warna merah yang memudar dan keadaan rongga yang semakin banyak jumlahnya dan semakin kecil ukurannya, level filler menyebabkan perubahan tekstur dan struktur semakin padat dan kompak, perubahan warna merah yang memudar dan keadaan rongga yang semakin banyak jumlahnya dan semakin kecil ukurannya, dan interaksi jenis otot dan level filler menyebabkan perubahan tekstur dan struktur semakin padat dan kompak, perubahan warna merah yang memudar dan keadaan rongga yang semakin banyak jumlahnya dan semakin kecil ukurannya. Penggunaan jenis otot Longissimus dorsi dan level filler 20% menghasilkan bakso sapi dengan perubahan berat, kualitas fisik dan mikrostruktur terbaik.

This study aimed to understand the effect of muscle typed, levelled filler and the interaction of muscle typed and levelled filler on cooking yield, physical quality and microstructure of beef meatballs. The ingredients used in the manufacture of beef meatballs were beef from the Longissimus dorsi and Biceps femoris muscle, tapioca flour, garlic, pepper, salt, STTP, and ice cubes. The treatment used was tapioca flour as a filler with 3 levelled, named P1 (10%), P2 (15%) and P3 (20%). The variable studied included changed in cooking yield, physical quality (pH, water binding capacity and tenderness) and microstructure. The research data on physical quality and cooking yield were analyzed by means of the analysis of variance completely randomized design (CRD) factorial patterns (2 types of muscle x 3 levelled of filler) and significant differences followed by the Duncans New Multiple Rangers Test (DMRT). The resulted of statistical analysis showed that muscle typed reduced changed in cooking yield, pH and tenderness, and increased the binding capacity of beef meatball water, levelled filler increased changed in cooking yield, pH, water binding capacity and decreased tenderness, and the interaction of muscle typed and levelled filler decreased cooking yield, pH, tenderness and increased water binding capacity. The resulted of the descriptive analysis of the microstructure of beef meatballs show that the typed of muscle caused changed in texture and structured to be denser and more compacted, changed in red color fading and cavities are increased in number and smaller in size,levelled filler caused changed in texture and structured to became denser and more compacted, changed fading red color and the presence of cavities that are increased in number and smaller in size, and the interaction of muscle typed and levelled filler caused changed in texture and structured to became denser and more compacted, changed in red color that are faded and the condition of the cavities that are increased in number and got smaller in size. The used of muscle typed Longissimus dorsi and levelled filler 20% resulted in beef meatballs with the best changed in cooking yield, physical quality and microstructure.

Kata Kunci : Bakso Sapi, Perubahan berat, Kualitas fisik, Mikrostruktur.