KUALITAS KIMIA, FISIK DAN SENSORIS BAKSO DAGING DOMBA DENGAN IMBANGAN FILLER TEPUNG MOCAF DAN TEPUNG TERIGU YANG BERBEDA

MUHAMAD YUNUS PRATAMA, Dr. Ir. Setiyono, SU ; Dr. Ir. Jamhari, M.Agr.Sc

2015 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui kualitas kimia, fisik dan karakteristik sensoris bakso daging domba dengan imbangan filler tepung mocaf dan tepung terigu yang berbeda. Penelitian ini menggunakan rancangan acak lengkap pola searah dengan 5 macam imbangan filler mocaf : terigu (20 : 0, 15 : 5, 10 :10, 5 : 15, 0 : 20) dan 3 kali ulangan. Parameter yang diuji yaitu kualitas kimia (kadar air, kadar protein, kadar lemak), kualitas fisik (pH, daya ikat air, keempukan), dan kualitas sensoris (warna, rasa, aroma, tekstur, dan daya terima). Hasil penelitian menunjukkan adanya pengaruh nyata dari imbangan filler terhadap kadar air, protein, dan lemak serta berpengaruh nyata terhadap nilai pH dan keempukan. Imbangan filler yang berbeda juga berpengaruh pada variabel kualitas sensoris yakni rasa dan daya terima tetapi tidak berpengaruh terhadap warna, aroma, dan tekstur. Kesimpulannya, imbangan tepung mocaf yang lebih tinggi dapat menaikkan skor rasa dan daya terima, kadar lemak, nilai pH, tetapi menurunkan keempukkan, kadar air dan protein.

The effect of ratio of mocaf and wheat fluor was evaluated on physical, chemical, and sensory quality of mutton meatball in this research. The research used completely randomized design (CRD) with 5 filler ratio of mocaf : wheat as the treatment (20 :0, 15 : 5, 10 : 10, 5 : 10, 0 : 20) and 3 replications. The variables measured were chemical properties (moisture, protein, and fat content), physical properties (pH, water-holding capacity, tenderness) and sensory properties (color, aroma, texture, flavour, and overall acceptability). The data were analyzed by analysis of varinace (ANOVA). The results showed that combination of mocaf and wheat fluor significantly effected on moisture, protein, fat content, pH, and tenderness. The sensory properties consisted of taste and acceptability scores were also effected by different combination of mocaf and wheat, but not on color, flavor, and texture scores. In conclusion, a higher level of mocaf flour increase the taste and acceptability score, fat content, pH value, but decrease tenderness, water and protein content.

Kata Kunci : (Kata kunci : Bakso daging domba, mocaf, terigu, kualitas kimia, kualitas fisik, kualitas sensoris)