PENGARUH PENAMBAHAN KARAGINAN TERHADAP RENDEMEN, KADAR SERAT KASAR, DAN SIFAT FISIK BAKSO DAGING SAPI

MAULIDYA CHANDRIANY, Ir. Jamhari, M.Agr.Sc

2013 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan karaginan terhadap rendemen, kadar serat kasar, dan kualitas fisik bakso daging sapi. Materi yang digunakan dalam penelitian ini terdiri dari daging sapi, tepung tapioka, es batu, garam dapur, merica halus, bawang putih halus, dan tepung karaginan. Bakso sapi dibuat dengan penambahan karaginan pada level 0; 1,5; 2; 2,5; dan 3%. Variabel yang diuji meliputi rendemen bakso, kadar serat kasar bakso, nilai pH bakso, dan keempukan bakso. Data dianalisis dengan analisis variansi rancangan acak lengkap pola searah pengaruh yang nyata dilanjutkan dengan Duncan’s New Multiple Range Test (DMRT). Hasil analisis statistik menunjukkan bahwa penambahan karaginan pada level yang berbeda berpengaruh sangat nyata (P<0,01) terhadap kadar serat kasar bakso sapi, dan berpengaruh nyata (P<0,05) terhadap keempukan bakso sapi, namun tidak berpengaruh terhadap rendemen dan nilai pH bakso sapi. Penambahan karaginan sebesar 0; 1,5; 2; 2,5; dan 3% menghasilkan kadar serat kasar bakso masing-masing 0,79; 1,17; 1,72; 2,19; dan 2,67%, nilai keempukan bakso masing-masing 5,63; 9,25; 8,65; 9,73; dan 10,52 mm/50g, nilai rendemen bakso masing-masing 94,87; 94,43; 93,97; 94,19; dan 95,49%, serta nilai pH bakso masing-masing 6,65; 6,73; 6,77; 6,73; dan 6,79. Dapat disimpulkan bahwa penambahan karaginan sampai dengan level 3% dapat meningkatkan kadar serat kasar namun tidak dapat meningkatkan rendemen dan nilai pH bakso sapi. Penambahan karaginan 0 sampai 1,5% dapat meningkatkan keempukan bakso sapi namun penambahan karaginan 1,5 sampai 3% tidak dapat meningkatkan keempukan bakso sapi.

This study was conducted to determine the effect of carrageenan on yield, crude fiber content, and physical quality of beef meatballs. The materials used in this study consisted of beef, tapioca starch, ice cubes, salt, ground pepper, garlic powder, and carrageenan powder. Meatballs were made with the addition of carrageenan at the level of 0; 1.5; 2; 2.5; and 3%. The variables observed were yield, crude fiber content, pH value, and tenderness. Data were analyzed by analysis of variance of one-way classification of completely randomized design with 6 replications followed by Duncan's New Multiple Range Test (DMRT). The results showed that the addition of carrageenan at different levels affected significantly (P<0.01) the crude fiber content beef meatballs and (P<0.05) tenderness of beef meatballs, but did not affect the yield and the pH value of beef meatballs. The addition of carrageenan at the level of 0; 1.5; 2; 2.5; and 3% resulted the crude fiber content of 0.79; 1.17; 1.72; 2.19; and 2.67% respectively, tenderness of 5.63; 9.25; 8.65; 9.73; and 10.52 mm/50g respectively, yield value of 94.87; 94.43; 93.97; 94.19; and 95.49% respectively, and pH value of 6.65; 6.73; 6.77; 6.73; 6.79 respectively. In conclusion the addition of carrageenan at different levels could increased the crude fiber content but did not affect the yield and beef meatballs pH value. The addition of 0 to 1.5% carrageenan could increased tenderness beef meatballs, but the addition of 1.5 to 3% carrageenan did not increase tenderness of beef meatballs.

Kata Kunci : Bakso sapi, Karaginan, Redemen, Kadar serat kasar, Sifat fisik)