KUALITAS FISIK, SENSORI DAN KANDUNGAN ?-KAROTEN BAKSO DAGING SAPI DENGAN SUBSTITUSI FILLER TEPUNG LABU KUNING (Cucurbita moschata)
Arif Dwi Riyanto, Dr. Ir. Setiyono SU.; Prof. Dr. Ir. Soeparno
2010 | Skripsi | S1 PETERNAKANKARAKTERISTIK FISIK, SENSORI DAN KANDUNGAN ?-KAROTEN BAKSO DAGING SAPI DENGAN SUBSTITUSI FILLER TEPUNG LABU KUNING (Cucurbita moschata) Arif Dwi Riyanto 2006/195029/PT/05142 INTISARI Penelitian ini bertujun untuk mengetahui kualitas fisik, sensori dan ?-karoten bakso dengan substitusi filler tepung labu kuning (Cucurbita moschata). Penelitian ini terbagi atas 5 perlakuan substitusi filler yaitu, 0% (kontrol), 10%, 20%, 30% dan 40%. Setiap perlakuan terdiri atas tiga replikasi dan setiap replikasi diuji secara duplo. Variabel karakteristik fisik yang diamati meliputi uji pH, daya ikat air (DIA), dan keempukan. Variabel karakteristik sensori meliputi warna, rasa, tekstur, keempukan dan daya terima serta uji kandungan ?-karoten. Data karakteristik fisik dan ?-karoten dianalisis dengan analisis variansi rancangan acak lengkap pola searah dan data karakteristik sensori dianalisis dengan analisis non parametrik melalui uji Hedonik Kruskal-Wallis. Perbedaan rerata diuji dengan Duncan’s New Multiple Range Test. Hasil analisis statistik menunjukkan bahwa substitusi filler tepung labu kuning pada pembuatan bakso daging sapi tidak mempengaruhi pH dan DIA, tetapi menaikkan nilai keempukan (P<0.05). Substitusi filler tepung labu kuning menurunkan skor rasa dan daya terima (P<0.05), tetapi tidak mempengaruhi skor tekstur dan kekenyalan. Substitusi filler tepung labu kuning meningkatkan kandungan ?-karoten (P<0.05). Kesimpulan yang dapat diambil dari penelitian ini adalah semakin tinggi level substitusi filler tepung labu kuning akan meningkatkan keempukan, warna, dan kandungan ?-karoten serta menurunkan skor rasa dan daya terima, tetapi tidak mengubah pH, daya ikat air, tekstur dan kekenyalan. (Kata kunci: Bakso daging sapi, Labu kuning, Karakteristik fisik, Sensori, Kandungan ?-karoten)
PHYSICAL, SENSORY CHARACTERISTIC AND ?-CAROTEN CONTENT OF MEAT BALL WITH FILLER SUBSTITUTION of PUMPKIN (Cucurbita moschata) FLOUR Arif Dwi Riyanto 2006/195029/PT/05142 ABSTRACT The purpose of the experiment was to investigate the effect of pumpkin (Cucurbita moschata) flour filler substitution on physical, sensory characteristics and the ?-caroten of meat ball content. The fillers were divided into five substitution level treatments namely, 0% (control), 10%, 20%, 30%, and 40%. Each treatment consisted of three replications and each replication was tested in duplo. The observed physical characteristic variables included pH, water-holding capacity (WHC), and tenderness. The observed sensory characteristic variables included color, flavor, texture, toughness, and acceptability and ?-caroten content. The data of physical characteristics and ?-caroten content were analyzed from completely randomized design by a one way classification of variance analysis and the data of sensory characteristics were analyzed statistically by nonparametric analysis with Hedonic Kruskal-Wallis test. The mean differences were tested by Duncan’s New Multiple Range Test. Research results showed that pumpkin flour filler substitution in the meat ball did not affect pH and water-holding capacity, but it increased tenderness (P<0.01). Pumpkin flour filler substitution decreased flavor and acceptability value (P<0.05), but did not affect texture and toughness value. Pumpkin flour filler substitution increased ?-caroten content (P<0.01). It could be concluded that Pumpkin flour filler substitution could increase tenderness, color, and ?-caroten content, and decreased flavor and acceptability, but did not change pH, water-holding capacity, texture, and toughness. Keywords: Meat ball, Physical characteristics, Sensory, ?-caroten content, Pumpkin flour
Kata Kunci : Bakso daging sapi, Labu kuning, Karakteristik fisik, Sensori, Kandungan ?-karoten
