PENGARUH PENAMBAHAN GELATIN TERHADAP KUALITAS FISIK DAN MIKROSTRUKTUR BAKSO DAGING SAPI

Rido Pratama, Ir. Rusman, M.P., Ph.D.

2023 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui kualitas fisik dan mikrostruktur bakso sapi dengan penambahan gelatin. Penelitian ini dilakukan dengan penambahan gelatin (0,2,4,dan 6%). Variabel yang diuji antara lain pH, daya ikat air, keempukan, dan mikrostruktur bakso. Data dianalisis menggunakan analisis variansi Pola Searah dan dilanjutkan secara Duncan’s Multiple Range Test (DMRT). Data uji mikrostruktur dianalisis menggunakan analisa deskriptif. Hasil penelitian menunjukkan bahwa pH bakso dengan level penambahan 0, 2, 4, dan 6?rturut-turut yaitu 6,17±0,11; 6,39±0,16; 6,46±0,15; dan 6,54 ± 0,13. Daya ikat air bakso sapi  pada level penambahan 0, 2, 4 dan 6?rturut-turut   yaitu61,94±2,64%;63,76±2,12%;64,26 dan 65,75±2,57%. Keempukan bakso sapi dengan level penambahan 0,2, 4,dan 6 ?rturut-turut yaitu 16,08 ± 1,55;15,41 ± 1,89; 11,9 ± 1,29; dan 7,7 ± 0,48. Hasil analisis statistik pH, daya ikat air bakso, dan keempukan bakso menunjukkan perbedaan yang nyata (P<0>

This study aimed to determine the physical quality and microstructure of beef meatballs with the addition of gelatin. This study was conducted with the addition of gelatin (0, 2, 4, and 6%). The variables tested included pH, water binding capacity, tenderness, and microstructure of meatballs. Data were analyzed using Unidirectional Pattern analysis of variance and followed by Duncan's Multiple Range Test (DMRT). Microstructure test data were analyzed using descriptive analysis. The results showed that the pH of meatballs with the addition level of 0, 2, 4, and 6% were 6.17 ± 0.11; 6.39 ± 0.16; 6.46 ± 0.15; and 6.54 ± 0.13, respectively. The water binding capacity of beef meatballs at the addition level of 0, 2, 4, and 6% were 61.94 ± 2.64%; 63.76 ± 2.12%; 64.26 and 65.75 ± 2.57%, respectively. The tenderness of beef meatballs with 0, 2, 4, and 6?dition levels were 16.08 ± 1.55; 15.41 ± 1.89; 11.9 ± 1.29; and 7.7 ± 0.48, respectively. The results of statistical analysis of pH, water binding capacity of meatballs, and meatball tenderness showed significant differences (P < 0>

Kata Kunci : Bakso, Gelatin, Kualitas fisik, Mikrostruktur/Meatballs, Gelatin, Physical quality, Microstructure.