KARAKTERISTIK FISIK DAN MIKROSTRUKTUR BAKSO AYAM BANGKOK AFKIR DAN BROILER DENGAN LEVEL FILLER YANG BERBEDA

ONIK DWI SUNDARI, Ir. Rusman, M. P., Ph. D.

2025 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh jenis daging dan level filler tehadap kualitas fisik dan mikrostruktur bakso daging ayam bangkok afkir betina dan ayam broiler. Jenis daging yang digunakan adalah daging ayam bangkok betina afkir dan ayam broiler. Level filler yang dipakai yaitu 10%, 20%, dan 30% yang dilakukan replikasi sebanyak 3 kali. Parameter yang diuji yaitu uji kualitas fisik dan mikrostruktur. Uji kualitas fisik meliputi uji pH, Daya Ikat Air (DIA), cooking yield, tekstur (hardness,springiness, dan cohesiviness), dan warna. Data hasil penelitian dianalisis dengan analisis variansi Rancangan Acak Lengkap (RAL) pola faktorial dan perbedaan yang nyata dilanjutkan dengan Duncans New Multiple Ranges Test. Mikrostruktur bakso diobservasi dengan perbesaran mikroskop 400 kali (10x lensa okuler, 40x lensa objektif). Hasil penelitian menunjukkan bahwa semakin banyak penggunaan filler maka dapat menurunkan kualitas fisik pada bakso yaitu pada nilai hardness (P<0>0,05) antara jenis daging dengan kualitas fisik (nilai pH, daya ikat air, dan cooking yield), tekstur (nilai hardness), dan warna (lightness dan yellowness) akan tetapi jenis daging berpengaruh (P<0>

The purpose of this research is to found out the impact of different types of meat and fillers level toward physical characteristics and microstructure of old bangkok hens and broiler chickens meatballs. The type of meat which the researcher used is old bangkok hens and broiler chickens. And the fillers level used for this research is 10%, 20%, 30% which is getting replicated as many as 3 times. The parameters which tested were physical quality and microstructure tests. Physical quality tests consist of pH test, Water Holding Capacity (WHC), cooking yield, texture (hardness, springiness, and cohesiveness), and colour. The research data was analyzed with analysis of Variance Completely Randomized Design (CRD) factorial patterns and significant differences were continued with Duncan's New Multiple Ranges Test.The microstructure of meatballs was observed with a microscope magnification of 400x (10x ocular lens, 40x objective lens).The results of the research showed that the more fillers were used, the lower the physical quality of the meatballs, namely the hardness value (P<0>

Kata Kunci : Bakso, Daging ayam bangkok afkir, Daging ayam broiler, Kualitas fisik, Level filler, Mikrostruktur