PENGARUH LEVEL TEPUNG KENTANG (Solanum tuberosum L.) TERHADAP KUALITAS FISIK, MIKROSTRUKTUR, DAN SENSORIS BAKSO GORENG (BASRENG) DAGING AYAM

SITI AISYAH, Ir. Edi Suryanto, M.Sc.,Ph.D., IPU., ASEAN Eng.

2024 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh level tepung kentang (Solanum tuberosum l.) terhadap kualitas fisik, mikrostruktur dan sensoris basreng daging ayam. Pengujian yang dilakukan meliputi uji kualitas fisik, mikrostruktur, dan sensoris. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan level tepung kentang 0, 5, 10, 15, dan 20%. Data hasil uji fisik dianalisis menggunakan (One Way Anova)  pola searah dengan uji lanjut Duncan’s New Multiple Range Test (DMRT), data hasil uji sensoris mengunakan analisis Kruskal Wallis dengan uji lanjut Mann-whitney. Hasil penelitian ini menunjukkan level tepung kentang memberikan perbedaan (P<0>basreng (crispiness, crunchiness, dan hardness). Hasil penelitian ini menunjukkan level tepung kentang memberikan perbedaan pada hasil mikrostruktur basreng. Hasil penelitian menunjukkan level tepung kentang memberikan perbedaan (P<0>basreng. Kesimpulan dari penelitian ini menunjukkan bahwa penambahan tepung kentang sebesar 15?pat meningkatkan kualitas fisik, mikrostruktur, dan sensoris basreng.

This study aims to determine the effect of potato flour level (Solanum tuberosum l.) on the physical, microstructure and sensory quality of chicken meat basreng. The tests conducted included physical quality, microstructure, and sensory tests. The research design used was a completely randomized design (CRD) with the treatment of potato starch levels of 0, 5, 10, 15, and 20%. Physical test data were analyzed using (One Way Anova) unidirectional pattern with Duncan's New Multiple Range Test (DMRT), sensory test data using Kruskal Wallis analysis with Mann-whitney further test. The results showed that the level of potato starch gave a difference (P<0>basreng (crispiness, crunchiness, and hardness). The results showed that the level of potato starch made a difference in the microstructure of basreng. The results showed that the level of potato starch made a difference (P<0>basreng. The conclusion of this study shows that the addition of 15% potato starch can improve the physical, microstructure, and sensory quality of basreng.

Kata Kunci : Basreng, Tepung kentang, Daging ayam, Kualitas fisik dan mikrostruktur, Kualitas sensoris