KUALITAS FISIK, MIKROSTRUKTUR DAN SENSORIS BAKSO DAGING SAPI YANG DISUBSTITUSI DAGING AYAM BANGKOK JANTAN AFKIR

ANNISA CHUSNUL CHOTIMAH, Ir. Rusman, M.P.,Ph.D.

2024 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui kualitas fisik, mikrostruktur dan sensoris bakso daging sapi yang disubstitusi daging ayam bangkok jantan afkir. Perbandingan pembuatan adonan daging sapi:daging ayam bangkok jantan afkir adalah P0 (100%:0%), P1 (75%:25%), P2 (50%:50%), P3 (25%:75%), P4 (0%:100%). Data kualitas dianalisis statistik menggunakan analisis variansi pola searah dan dilanjutkan uji Duncan's New Multiple Range Test. Data kualitas sensoris diuji dengan analisis non parametrik metode Kruskal-Wallis. Hasil dari penelitian ini yaitu substitusi daging ayam bangkok jantan afkir pada bakso daging sapi berpengaruh (P<0>0,05) terhadap pH dan keempukkan. Penggunaan substitusi daging ayam bangkok jantan afkir berpengaruh pada struktur bakso daging sapi. Pada kualitas sensoris, substitusi daging ayam bangkok jantan afkir tidak berpengaruh (P>0,05) pada warna, aroma, rasa dan daya terima, namun berpengaruh (P<0>

This research aims to determine the physical, microstructural and sensory qualities of beef meatballs substituted with cull male Bangkok chicken meat. The ratio of making mixture of beef: meat from rejected male Bangkok chickens is P0 (100%: 0%), P1 (75%: 25%), P2 (50%: 50%), P3 (25%: 75%), P4 ( 0%:100%). Quality data was statistically analyzed using unidirectional pattern variance analysis and continued with Duncan's New Multiple Range Test. Sensory quality data was tested using non-parametric analysis using the Kruskal-Wallis method. The results of this research were that the substitution of rejected male Bangkok chicken meat for beef meatballs had an effect (P<0>0.05) on pH and tenderness. The use of meat substitutes from rejected male Bangkok chickens has an effect on the structure of beef meatballs. In terms of sensory quality, substitution for meat from rejected male Bangkok chickens had no effect (P>0.05) on color, aroma, taste and acceptability, but had an effect (P<0>

Kata Kunci : Bakso ayam sapi (api), Daging sapi, Daging ayam bangkok afkir, Kualitas fisik, Mikrostruktur, Kualitas Sensoris