Pengaruh Jenis Daging dan Level Tepung Tapioka terhadap Kualitas Kimia dan Sensoris Bakso Daging Kuda dan Sapi

LUDRACHMA IHDATA PRATNADEWI, Ir. Rusman, M.P., Ph. D.

2024 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh jenis daging dan level tepung tapioka terhadap kualitas kimia dan sensoris bakso daging kuda dan sapi. Bahan-bahan yang digunakan dalam pembuatan bakso adalah daging kuda bagian paha, daging sapi bagian paha, garam, bawang putih, merica, bawang merah goreng, tepung tapioka, dan air es. Pengujian yang dilakukan meliputi uji kualitas kimia dan sensoris. Data diuji kualitas kimia menggunakan analisis variansi pola faktorial (2 jenis daging x 4 level tepung tapioka 10%, 15%, 20%, dan 25%). Data kualitas sensoris dianalisis non-parametrik yaitu uji Hedonik Kruskal-Wallis. Perbedaan signifikan dilanjutkan uji Duncan`s New Multiple Range Test. Hasil penelitian ini yaitu pengaruh jenis daging terhadap kadar kolagen, kadar air, kadar protein tidak berpengaruh (P>0,05) tetapi pada kadar lemak berpengaruh (P<0>0,05). Interaksi antara jenis daging dan level tepung tapioka tidak menunjukkan interaksi antara masing-masing perlakuan. Hasil penelitian ini dapat disimpulkan bahwa jenis daging sapi lebih baik daripada daging kuda. Penambahan level tepung tapioka 15% lebih baik. Interaksi jenis daging sapi dengan level tepung tapioka 15% menghasilkan kualitas kimia terbaik dan jenis daging sapi dengan 20% level tepung tapioka menghasilkan sensoris yang terbaik.

This study aims to determine the effect of meat type and tapioca flour level on the chemical and sensory qualities of horse and beef meatballs. The ingredients used in making the meatballs were horse meat from the thigh, beef from the thigh, salt, garlic, pepper, fried shallots, tapioca flour, and ice water. Testing included chemical quality tests and sensory evaluations. Chemical quality data were analyzed using factorial pattern variance analysis (2 types of meat × 4 levels of tapioca flour: 10%, 15%, 20%, and 25%). Sensory quality data were analyzed non-parametrically using the Kruskal-Wallis Hedonic test, with significant differences confirmed by Duncan's New Multiple Range Test. The results of this research show that the type of meat affects fat content significantly (P<0>0.05). The addition of tapioca flour levels does not significantly affect chemical quality (P>0.05). There was no interaction observed between meat type and tapioca flour level for each treatment. It can be concluded from this study that beef meat is preferable to horse meat. Adding 15% tapioca flour yielded better results. The interaction between beef meat and 15% tapioca flour level produced the best chemical quality, while beef meat with 20% tapioca flour level resulted in the best sensory quality.

Kata Kunci : Bakso, Daging kuda, Daging sapi, Tepung tapioka, KUalitas kimia dan sensoris