THE INFLUENCE OF TEMPEH SUBSTITUTION ON SENSORY CHARACTERISTICS AND CRUDE FIBER CONTENT BEEF MEATBAL

Ali Akbar, Dr. Ir. Setiyono, SU.; Ir. Rusman, M.P., Ph.D

2010 | Skripsi | S1 PETERNAKAN

PENGARUH SUBSTITUSI TEMPE TERHADAP KARAKTERISTIK SENSORIS DAN KANDUNGAN SERAT KASAR BAKSO SAPI Ali Akbar 06/194284/PT/05064 INTISARI Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tempe terhadap karakteristik sensoris dan kandungan serat kasar bakso sapi. Materi yang digunakan adalah daging sapi bagian topside, tempe, dan bumbu-bumbu. Penelitian ini dilakukan dengan empat level substitusi tempe, yaitu 0% (P1) sebagai kontrol, 5% (P2), 10% (P3), dan 15% (P4) dari total berat daging. Setiap perlakuan terdiri dari lima replikasi. Bakso ini dibuat menggunakan daging sapi yang disubstitusi tempe kemudian dilakukan uji sensoris yang meliputi warna, rasa, aroma, tekstur, kekenyalan dan daya terima serta uji kandungan serat kasar. Data kandungan serat kasar dianalisis dengan menggunakan analisis variansi rancangan acak lengkap pola searah dan perbedaan rerata perlakuan diuji dengan Duncan’s New Multiple Range Test. Data karakteristik sensoris dianalisis dengan menggunakan analisis non parametrik yaitu uji Hedonik Kruskal-Wallis. Hasil analisis menunjukkan bahwa substitusi tempe sampai level 15% berpengaruh tidak nyata terhadap karakteristik sensoris bakso sapi kecuali daya terima, tetapi berpengaruh nyata terhadap kandungan serat kasarnya. Substitusi tempe pada level 15% meningkatkan kandungan serat kasar bakso sapi sebesar 1,33 % per 100 g bakso sapi (P<0,05). Substitusi tempe sampai level 15% dapat meningkatkan kandungan serat kasar bakso sapi, tanpa merubah karakteristik sensoris kecuali daya terima. (Kata kunci: Bakso sapi, Tempe, Karakteristik sensoris, Kandungan serat kasar)

THE INFLUENCE OF TEMPEH SUBSTITUTION ON SENSORY CHARACTERISTICS AND CRUDE FIBER CONTENT BEEF MEATBALL Ali Akbar 06/194284/PT/05064 ABSTRACT The research was conducted to find out the influence of tempeh substitution on sensory characteristics and crude fiber content of beef meatball. The research materials consisted of beef, tempeh and seasoning. The research was conducted on four tempeh substitution levels, the levels were 0% (T1) as control, 5% (T2), 10% (T3), dan 15% (T4) of total beef weight. Each level consisted of five replications. The meatballs were made from beef with tempeh substitution and then were analyzed on the sensory characteristics including color, taste, flavor, texture, thoughness and acceptability and crude fiber content. The data of crude fiber content were analyzed by using analysis of variance completely from randomized design and differences between means were continued by Duncan’s New Multiple Range Test. The data of sensory characteristics were analyzed by analysis of non parametric through Hedonic Kruskal-Wallis. The results showed that tempeh substitution up to 15% did not change the sensory characteristics of beef meatball except acceptability but it changed crude fiber content. Tempeh substitution up to 15% could increase crude fiber up to 1,33% per 100 g beef meatball (P<0,05). Tempeh substitution up to 15% could increase crude fiber content of beef meatball, without changing sensory characteristics except acceptability. (Key words: Beef meatball, Tempeh, Sensory characteristics, Crude fiber content)

Kata Kunci : Bakso sapi, Tempe, Karakteristik sensoris, Kandungan serat kasar)