PENGARUH SUBSTITUSI TEPUNG TAPIOKA DENGAN TEPUNG SUKUN (Artocarpus communis) TERHADAP KUALITAS KIMIA DAN SENSORIS BAKSO DAGING AYAM JAWA SUPER

GILANG PERDANA ISNAINI, Dr. Ir. Rio Olympias Sujarwanta, S.Pt., M.Sc., IPM., ASEAN Eng.

2024 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui kualitas kimia dan sensoris bakso ayam jawa super dengan substitusi filler tapioka menggunakan tepung sukun. Bahan pembuatan bakso ayam jawa super meliputi daging ayam joper, tepung tapioka, tepung sukun, STPP, putih telur, garam, gula, merica, bawang putih, dan es batu. Perlakuan dalam penelitian ini adalah substitusi tepung tapioka dengan tepung sukun dengan level substitusi 0, 25, 50, 75, dan 100%, dengan lima kali pengulangan. Parameter yang diamati yaitu kualitas kimia yaitu air, karbohidrat, protein, abu, serat pangan, lemak, dan estimasi indeks glikemik, serta sensoris yaitu warna, rasa, aroma, tekstur, dan daya terima. Analisis data uji kualitas kimia menggunakan analisis variansi Rancangan Acak Lengkap (RAL) pola searah dilanjutkan dengan uji Duncans New Multiple Range Test (DMRT). Data uji sensoris dianalisis dengan uji Kruskal-Wallis Test dilanjutkan dengan uji Mann-Whitney. Substitusi tepung sukun memberikan pengaruh (P<0>

This research aimed to determine the chemical and sensory quality of jawa super chicken meatballs with the substituting of tapioca filler using breadfruit flour. The ingredients for making super Javanese chicken meatballs include joper chicken meat, tapioca flour, breadfruit flour, STPP, egg white, salt, sugar, pepper, garlic, and ice cubes. The treatment in this research was the substitution of tapioca flour with breadfruit flour at substitution levels of 0, 25, 50, 75, and 100%, with five repetitions. The parameters observed were chemical quality, namely water, carbohydrates, protein, ash, dietary fiber, fat, and estimated glycemic index, as well as sensory qualities such as color, taste, aroma, texture, and acceptability. Analysis of the chemical quality test data was conducted using a unidirectional Completely Randomized Design (CRD) analysis of variance followed by the Duncans New Multiple Range Test (DMRT). Sensory test data were analyzed using the Kruskal-Wallis Test followed by the Mann-Whitney test. The substitution of breadfruit flour had a significant effect (P < 0>

Kata Kunci : Bakso, Daging Ayam Jawa Super, Tepung Tapioka, Tepung Sukun, Kualitas Kimia, Sensoris