Pengaruh Penambahan Tepung Umbi Bit (Beta vulgaris L.) terhadap Sifat Kimia, Fisik, Sensoris, Total Plate Count, dan Bilangan Peroksida Burger Daging Kelinci Selama Penyimpanan

IKE TUTWURI, Dr. Ir. Jamhari., M.Agr.Sc., IPM., ASEAN Eng.; Ir. Muhlisin, S.Pt., M.Agri., Ph.D., IPP.

2021 | Tesis | MAGISTER ILMU PETERNAKAN

Kerusakan makanan selama penyimpanan dapat disebabkan oleh pertumbuhan mikrobia dan oksidasi lemak. Untuk mencegah proses tersebut, perlu ditambahkan antibakteri dan antioksidan alami pada bahan makanan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung umbi bit (Beta vulgaris L.) terhadap sifat kimia, fisik, sensoris, total plate count (TPC), dan bilangan peroksida burger daging kelinci selama penyimpanan. Bahan utama pembuatan burger dalam penelitian ini adalah daging kelinci, tepung umbi bit, tepung tapioka, isolated soy protein (ISP), dan bumbu-bumbu. Level tepung umbi bit yang ditambahkan adalah 0; 1; dan 2% berdasarkan berat adonan burger daging kelinci. Lama masa simpan dalam suhu refrigerator (±4ºC) yaitu selama 0, 7, dan 14 hari. Setiap perlakuan diulang sebanyak tiga kali. Variabel yang diamati meliputi sifat kimia (kadar air, protein, lemak), sifat fisik (warna, pH, daya ikat air, susut masak, keempukan), sifat sensoris (warna, aroma, rasa, tekstur, daya terima), TPC, dan bilangan peroksida burger kelinci. Data sifat sensoris diuji dengan analisis statistik non parametrik dengan uji Hedonik Kruskal-Wallis. Data sifat kimia, fisik, TPC, dan bilangan peroksida yang diperoleh dianalisis menggunakan analisis variansi rancangan Acak Lengkap (RAL) pola faktorial 3x3. Perbedaan rerata diuji dengan Duncan's New Multiple Ranges Test. Hasil penelitian menunjukkan bahwa penambahan level tepung umbi bit hingga level 2% mampu meningkatkan yellowness hingga 21,90, daya ikat air 34,33%, keempukan 57,93 mm/50g, sensoris warna 4,80, tekstur 3,17, daya terima 3,64, tetapi menurunkan lightness hingga 46,63, pH 5,42, dan sensoris rasa 2,22 (P<0,05). Penambahan level tepung umbi bit hingga level 2% secara signifikan mampu menurunkan total plate count hingga 3,66 log(cfu/g) dan menghambat oksidasi yang ditandai dengan menurunnya bilangan peroksida hingga 2,56 meq/kg. Lama penyimpanan hingga 14 hari meningkatkan lightness hingga 57,44, redness 13,62, yellowness 21,65, susut masak 3,34%, sensoris warna 3,93, dan bilangan peroksida 2,98 meq/kg, tetapi menurunkan kadar air hingga 55,48%, pH 5,20, daya ikat air 25,10%, keempukan 47,04 mm/50g, sensoris aroma1,84, tekstur 2,71, dan daya terima 2,88 (P<0,05). Selama penyimpanan 14 hari, tidak terdapat peningkatan TPC 5,27 log(cfu/g) tetapi terjadi peningkatan oksidasi hingga 2,98 meq/kg burger daging kelinci dan mulai ditemukan jamur pada saat uji sensoris penyimpanan burger hari ke-14. Tidak terdapat interaksi antara level penambahan tepung umbi bit dengan lama penyimpanan burger daging kelinci. Berdasarkan hasil penelitian, dapat disimpulkan bahwa lama penyimpanan burger pada suhu refrigerator selama 7 hari masih layak untuk dikonsumsi.

Food spoilage can be caused by microbial growth and fat oxidation during storage. To prevent this process, it is necessary to add natural antibacterial and antioxidant properties to food ingredients. This research was conducted to determine the effect of beetroot powder (Beta vulgaris) addition on the, chemical, physical, sensory properties, total plate count (TPC), and peroxide value of rabbit meat burger during storage. The main ingredients for making burger in this study were rabbit meat, beetroot powder, filler, binder, and spices. The level of beetroot addition was 0; 1.0; and 2.0% of the weight of rabbit burger dough. The burger was in the refrigerator temperature for 0, 7, and 14 days. Each treatment consisted of three replications. The variables observed included chemical properties (moisture content, protein, fat), physical properties (color, pH, water holding capacity, cooking losses, tenderness), sensory properties (color, aroma, taste, texture, overall acceptability), TPC, and peroxide value. Sensory properties data were tested by non-parametric statistical analysis with the Kruskal-Wallis Hedonic test. The data on chemical properties, physical properties, TPC, and peroxide values obtained were analyzed using a 3x3 factorial pattern of variance analysis. Mean differences were tested with Duncan's New Multiple Ranges Test. The results showed that the addition of the beetroot powder up to a level of 2% was able to increase yellowness up to 21,90, water-holding capacity 34,33%, tenderness 57,93 mm/50g, color 4,80, texture 3,17, overall acceptability 3,64, but decreased lightness up to 46,63, pH 5,42, and taste 2,22 (P<0.05). Increasing the level of beetroot powder to a level of 2% was able to reduce the total plate count up to 3,66 log(cfu/g) and inhibit oxidation by lowering peroxide values up to 2,56 mEq/kg. Storage time of up to 14 days increased lightness up to 57,44, redness 13,62, yellowness 21,65, cooking loss 3,34%, color 3,93, and peroxide values 2,98 meq/kg, but reduced moisture content up to 55,48%, pH 5,20, water-holding capacity 25,10%, tenderness 47,04 mm/50g, flavour 1,84, texture 2,71, and overall acceptability 2,88 (P<0.05). During the 14 days of storage, there was no increase in TPC 5,27 log(cfu/g) but an increase in rabbit burger oxidation by increasing the peroxide value up to 2,98 meq/kg and molds appear at sensory analysis day-14 of storage time. There was no interaction between the level of beetroot powder addition and the storage time of the rabbit burger. Based on the results, it could be concluded that the storage time for burger in the refrigerator up to 7 days was still suitable for consumption.

Kata Kunci : Burger daging kelinci, Umbi bit, Sifat kimia, Sifat fisik, Sifat sensoris/Rabbit burger, Beetroot, Chemical properties, Physical properties, Sensory properties