KARAKTERISTIK FISIK, KIMIA, SENSORIS, DAN KANDUNGAN β-KAROTEN BAKSO YANG TERBUAT DARI KOMBINASI DAGING SAPI DAN DAGING AYAM PETELUR AFKIR DENGAN PENAMBAHAN DAUN KATUK (Souropus androgynus)

RIO OLYMPIAS SUJARWANTA, Ir. Rusman, MP.,Ph.D

2012 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengetahui karakteristik fisik, kimia, sensoris, dan kandungan β-karoten bakso yang terbuat dari kombinasi daging sapi dan daging ayam layer afkir dengan penambahan daun katuk. Penelitian ini dilakukan dengan lima macam perlakuan yaitu imbangan daging sapi dan daging ayam petelur afkir dengan perbandingan 100:0%; 75:25%; 50:50%; 25:75%; dan 0:100%. Lima macam perlakuan tersebut selanjutnya disuplementasi daun katuk dengan konsentrasi 0%; 2,5%; dan 5% dari berat daging. Pengujian yang dilakukan meliputi uji karakteristik fisik (pH, daya ikat air, dan keempukan), karakteristik kimia (kadar air, protein, dan lemak), karakteristik sensoris (warna, aroma, tekstur, kekenyalan, dan daya terima), dan kandungan β-karoten. Data karakteristik fisik dan kimia dianalisis variansi pola faktorial (3 faktor penambahan daun katuk x 5 faktor imbangan daging). Data karakteristik sensoris dianalisis non-parametrik yaitu uji Hedonik Kruskal-Wallis, dilanjutkan uji Quantitative Descriptive Analysis (QDA) dalam model jaring laba-laba (spider web). Apabila terdapat perbedaan yang signifikan dilanjutkan dengan uji Duncan Multiple Range Test. Hasil penelitian menunjukkan bahwa imbangan daging sapi dan ayam layer afkir sebesar 0:100% dapat meningkatkan pH, daya ikat air, keempukan, kadar air, kadar protein, dan kandungan β-karoten bakso berturut-turut sebesar 0.20; 5.8%; 4.74 mm/45 g; 5.58%; 4.28%; dan 8.39 μg/100 g; tetapi menurunkan kadar lemak sebesar 0.31% (P<0,05). Penambahan daun katuk pada level 2.5% dapat meningkatkan daya ikat air, kadar air, kadar protein, dan kandungan β-karoten masing-masing sebesar 2.72%; 2.70%; 1.10%; dan 17.82 μg/100 g; tetapi menurunkan pH, keempukan, dan kadar lemak berturut-turut sebesar 0.35; 2.01 mm/45 g; dan 0.08% (P<0,05). Imbangan daging dan level penambahan daun katuk secara umum tidak mengubah karakteristik sensoris dan tidak menunjukkan interaksi antara masing-masing perlakuan. Imbangan daging sapi dan ayam layer afkir sebesar 0:100% menunjukkan hasil yang terbaik. Penambahan daun katuk yang paling optimal adalah pada level 2.5%. Imbangan daging dan level penambahan daun katuk tidak menunjukkan adanya interaksi.

The experiment was conducted to find out the effect of katuk leaves supplementation on physical, chemical, sensorial characteristics, and β-carotene content of beef and culled layers combination meatball. The experiment materials consisted of beef, culled layers, katuk leaves and seasoning. The experiment was conducted with five proportion of meat treatments. The supplementations of katuk leaves were 0% (as control); 2,5%; and 5% of total beef and culled layers as meat weight. Each treatment consisted of five replications. The meatballs were made from beef and culled layers with katuk supplementation and then were analyzed on physical characteristics (including pH, water-holding capacity, tenderness), chemical composition, sensory characteristics (including color, taste, flavor, texture, firmness, and acceptability), and β-carotene content. The data of physical, chemical composition, and β-carotene content were statistically analyzed by variance analysis using completely randomized design (3X5 of factorial pattern) and the differences between means were tested by Duncan’s New Multiple Range Test. The data of sensory characteristics were analyzed by analysis of non parametrik of Hedonik Kruskal-Wallis and then were analyzed by using Spider Web Design Test. The results showed the beef and culled layers proportion 0:100% increased pH by 0,20; water-holding 5,8%; tenderness 4,74 mm/45 g; water content 5,58%; crude protein 4,28%; and β-carotene content by 8,39 μg/100 g while the fat content decreased by 0,31% of meatball (P<0,05). Katuk leaves supplementation 2,5% increased waterholding capacity up to 2,72%; water content 2,70%; crude protein 1,1%; and β- carotene content by 17,82 μg/100 g while pH decreased by 0,35; tenderness 2,01 mm/45 g; and the fat content by 0,08% of meatball (P<0,05). In conclusion, the best proportion of beef and culled layers was 0:100% and the best level of katuk leaves supplementation was 2,5%, but did not show the interaction.

Kata Kunci : Bakso, Imbangan Daging Sapi dan Daging Ayam Layer Afkir, Daun Katuk, Fisik, Kimia, β-Karoten, Sensoris)