Pengaruh Substitusi Tepung Tapioka Dengan Tepung Gadung (Dioscorea hispida) Terhadap Kualitas Kimia dan Sensoris Bakso Ayam Kampung
YOEL NIKO SARAGIH, Dr. Ir. Rio Olympias Sujarwanta, S.Pt., M.Sc., IPM., ASEAN Eng.
2026 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN
Penelitian ini
bertujuan untuk menganalisis pengaruh substitusi tepung tapioka dengan tepung
gadung (Dioscorea hispida) yang kaya serat dan amilosa terhadap kualitas
kimia, estimasi indeks glikemik, dan sensoris bakso ayam kampung, serta
mengkaji potensinya sebagai pangan fungsional berindeks glikemik rendah.
Penelitian menggunakan Rancangan Acak Lengkap dengan lima tingkat perlakuan
rasio tepung tapioka dan tepung gadung, yaitu P0 (100:0), P1 (75:25), P2
(50:50), P3 (25:75), dan P4 (0:100), dengan parameter yang diuji meliputi
analisis proksimat, kadar serat pangan, estimasi indeks glikemik, dan uji
sensoris. Data kualitas kimia dianalisis menggunakan ANOVA dan data sensoris
dianalisis menggunakan uji Kruskal–Wallis dan uji lanjut Man-Whitney. Hasil
penelitian menunjukkan bahwa substitusi tepung gadung berpengaruh nyata
(P<0>
This study aims to analyze the
effect of substitution of tapioca flour with gadung flour (Dioscorea hispida)
which is rich in fiber and amylose on the chemical quality, glycemic index
estimation, and sensory effects of free-range chicken meatballs, as well as to
examine its potential as a functional food with a low glycemic index. The study
used a Complete Random Design with five levels of treatment ratio of tapioca
flour and gadung flour, namely P0 (100:0), P1 (75:25), P2 (50:50), P3 (25:75),
and P4 (0:100), with the parameters tested including proxy analysis, dietary
fiber content, glycemic index estimation, and sensory test. Chemical quality
data were analyzed using ANOVA and sensory data were analyzed using the
Kruskal–Wallis test and the Man-Whitney follow-up test. The results showed that
the substitution of gadung flour had a real effect (P<0> as a low glycemic index functional food.
Kata Kunci : Bakso, Daging Ayam Kampung, Tepung Gadung, Tepung Tapioka, Kualitas Kimia Dan Kualitas Sensoris
