KUALITAS KIMIA, FISIK, DAN SENSORIS BAKSO DAGING DOMBA DENGAN PENAMBAHAN BAHAN PENGENYAL SODIUM TRIPOLYPHOSPHAT, GELATIN, DAN ALBUMEN

MOHAMMAD NOVIAN FAHRURRIZA, Dr. Ir. Setiyono, SU. ; Dr. Ir. Jamhari, M. Agr. Sc.

2015 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sodium tripolyphosphat, gelatin, dan albumen terhadap kualitas kimia, fisik, dan sensoris bakso daging domba. Materi yang digunakan adalah daging domba, tepung mocaf (filler), garam dapur, merica bubuk, bawang putih goreng, bawang merah goreng, penyedap rasa, es batu, sodium tripolyphosphat, gelatin dan albumen. Parameter yang diamati adalah kualitas kimia (kadar air, kadar protein, dan kadar lemak), kualitas fisik (nilai pH, daya ikat air, dan nilai keempukan), dan kualitas sensoris (warna, rasa, tekstur, kekenyalan, dan daya terima). Hasil analisis statistik menunjukkan bahwa bakso daging domba dengan penambahan sodium tripolyphosphat, gelatin, dan albumen memberikan pengaruh yang sangat nyata (P<0,01) terhadap kadar air dan memberikan pengaruh yang nyata (P<0,05) terhadap kadar protein, nilai pH, daya ikat air (DIA), keempukan, rasa, kekenyalan dan daya terima. Penambahan sodium tripolyphosphat memiliki nilai DIA paling besar yaitu 59,43% dibandingkan dengan gelatin dan albumen berturut-turut sebesar 58,96 dan 56,96%. Berdasarkan penelitian yang dilakukan, disimpulkan bahwa bakso daging domba dengan penambahan sodium tripolyphosphat menghasilkan nilai kadar air, kadar protein nilai pH, daya ikat air, keempukan, kekenyalan, dan daya terima lebih baik dibanding gelatin dan albumen. Bakso daging domba dengan penambahan albumen menghasilkan rasa yang lebih disukai dibanding sodium tripolyphosphat dan albumen.

This research was conducted to observe the effect of sodium tripolyphosphat, gelatin, and albumen on chemical, physical, and sensory properties of mutton meatballs using mocaf flour as filler. Materials used in this experiment were fresh meat mutton, mocaf flour (filler), salt, pepper, garlic fries, fried onion, flavoring, ice cubes, sodium tripolyphosphat, gelatin, and albumen. Parameters observed were chemical properties, physical properties, and sensory properties. Statistical analysis showed that the mutton meatballs with the addition of sodium tripolyphosphat, gelatin, and albumen had a very significant effect (P<0.01) on the moisture content and had a significant effect (P<0.05) on the protein content, pH value, water holding capacity, tenderness, taste, elasticity and acceptance. The addition of sodium tripolyphosphat had the greatest WHC value was 59.43% compare to gelatin and albumen respectively by 58.96 and 56.96%. Based on the research, it was concluded that the mutton meatballs with the addition of sodium tripolyphosphat produced better water and protein content, pH value, water holding capacity, tenderness, firmness, and acceptance compared to the addition of gelatin and albumen. The flavor of mutton meatballs with the addition of albumen was more acceptable than the addition of sodium tripolyphosphat and gelatin.

Kata Kunci : Bakso daging domba, Sodium tripolyphosphat, Gelatin, Albumen, Kualitas kimia, Kualitas fisik, Kualitas sensoris