Pengaruh Substitusi Daging Ayam Petelur Afkir Dan Daging Ayam Broiler Terhadap Kualitas Kimia Dan Sensoris Bakso Daging Sapi

Muhamad Rosikh Nur Ihsan, Ir. Rusman, M.P., Ph.D.

2025 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi daging ayam petelur afkir dan daging ayam broiler terhadap kualitas kimia dan sensoris bakso daging ayam sapi. Bahan-bahan yang digunakan dalam pembuatan bakso adalah daging sapi, daging ayam petelur afkir, daging ayam broiler, garam, bawang putih, merica, STTP, tepung tapioka, dan es batu. Parameter yang diamati pada penelitian ini yaitu uji kualitas kimia (kadar air, kadar protein, kadar lemak, dan kadar kolagen) dan sensoris (warna, aroma, rasa, tekstur, dan saya terima). Parameter yang diamati mencakup kualitas kimia (kadar air, protein, lemak, dan kolagen) dan kualitas sensoris (warna, aroma, rasa, tekstur, dan daya terima). Data kualitas kimia dianalisis dengan variansi (ANOVA) rancangan acak lengkap pola faktorial (2 jenis daging x 4 level substitusi daging 0%%, 50%, dan 75%), sedangkan data kualitas sensoris dianalisis secara non-parametrik dengan uji Friedman. Perbedaan signifikan dilanjutkan uji Duncan`s New Multiple Range Test. Hasil penelitian menunjukkan bahwa jenis substitusi daging ayam (petelur afkir dan broiler) berpengaruh nyata (P<0>0,05) terhadap kadar air dan kolagen. Level substitusi daging ayam secara signifikan mempengaruhi (P<0>0,05) terhadap warna, aroma, rasa, dan daya terima bakso ayam sapi. Level substitusi daging ayam berpengaruh nyata (P<0>0,05) terhadap aroma dan daya terima. Interaksi antara jenis daging dan level substitusi terdeteksi pada uji sensoris warna dan tekstur. Hasil penelitian dapat disimpulkan bahwa bakso kombinasi terbaik yaitu terdapat pada level substitusi 25?ging ayam dan 75?ging sapi pada kualitas kimia (daging ayam petelur afkir) dan sensoris (daging ayam broiler).

 

This study aimed to determine the effect of substituting spent laying hen meat and broiler chicken meat on the chemical and sensory qualities of beef meatballs. The ingredients used in meatball production were beef, spent laying hen meat, broiler chicken meat, salt, garlic, pepper, STTP, tapioca flour, and ice. The parameters observed in this study included chemical quality tests (moisture content, protein content, fat content, and collagen content) and sensory tests (color, aroma, taste, texture, and acceptability). Chemical quality data were analyzed using Analysis of Variance (ANOVA) with a completely randomized factorial design (2 types of meat x 4 substitution levels: 0%, 25%, 50%, and 75%), while sensory quality data were analyzed non-parametrically with the Friedman test. Significant differences were further analyzed using Duncan's New Multiple Range Test. The results showed that the type of chicken meat substitution (spent laying hen and broiler) significantly (P<0>0.05) on moisture and collagen content. The level of chicken meat substitution significantly (P<0>0.05) on meatball color, aroma, taste, and acceptability. The level of chicken meat substitution significantly (P<0>0.05) on aroma and acceptability. An interaction between meat type and substitution level was detected for sensory color and texture. The study concluded that the best combination meatballs were found at a 25% chicken meat and 75?ef substitution level, with the best chemical quality derived from spent laying hen meat and the best sensory quality derived from broiler chicken meat

Kata Kunci : Bakso, Daging sapi, Daging ayam petelur afkir, Daging ayam broiler, Kualitas kimia dan sensoris