KARAKTERISTIK KIMIA DAN SERAT BAKSO DAGING SAPI YANG DISUPLEMENTASI WORTEL (Daucus carota) PADA LEVEL YANG BERBED

Risqi Adi Setiawan, Ir. Rusman, MP., Ph.D.; Dr. Ir. Setiyono, SU.; Prof. Dr. Ir. Lies Mira Yusiati, SU.

2010 | Skripsi | S1 PETERNAKAN

INTISARI Penelitian ini bertujuan untuk mengetahui karakteristik kimia dan serat kasar bakso daging sapi yang disuplementasi wortel (Daucus carota). Penelitian dilakukan dengan menggunakan empat level suplementasi wortel 0, 5, 10, dan 15% dari total bagian yang dapat di makan. Data yang diambil adalah karakteristik kimia meliputi kadar air, kadar protein kasar, dan kadar lemak serta kadar serat kasar. Semua data dianalisis dengan analisis variansi rancangan acak lengkap pola searah. Perbedaan rerata diuji Duncan’s New Multiple Range Test. Hasil analisis statistik menunjukkan bahwa suplementasi wortel pada level yang berbeda tidak mempengaruhi karakteristik kimia meliputi kadar air, kadar protein kasar dan kadar lemak. Suplementasi wortel pada sampai level 15% meningkatkan kadar serat kasar sebesar 0,33 g per 100 g. Kesimpulan yang di ambil dari penelitian ini adalah semakin tinggi suplementasi wortel sampai level 15% yang ditambahkan pada bakso daging sapi akan meningkatkan kadar serat kasar tetapi tidak menunjukkan perbedaan yang tidak berbeda nyata terhadap kadar air, protein kasar dan lemak dari bakso daging sapi. (Kata kunci: Bakso daging sapi, Wortel, Karakteristik kimia, Kadar serat kasar)

ABSTRACT The experiment was conducted to investigate characteristics of chemical and crude fiber with supplementation of carrots. There were four levels of supplementation of carrots, 0%, 5%, 10%, and 15% from all a part to eaten. The data measured were chemical characteristics including water, crude protein, and fat content with crude fiber. The data were analyzed statistically by analysis of variance complete randomized design. Duncan’s New Multiple Range Test was used to determine the statistical significance among the means. The results showed that carrot supplementation in different level did not affect the chemical characteristics including water, crude protein and fat content. Carrot supplementation up to 15% could increase crude fiber up to 0.33 g per 100 g. It could be concluded that carrot supplementation up to 15% could increase crude fiber, however, it did not change chemical characteristics including water, crude protein, and fat content of beef meatball. (Key words: Beef meatballs, Carrots, Chemical characteristics, Crude fiber)

Kata Kunci : Bakso daging sapi, Wortel, Karakteristik kimia, Kadar serat kasar)