MIKROSTRUKTUR, KOMPOSISI KIMIA, SIFAT FISIK DAN ORGANOLEPTIK BAKSO DAGING AYAM YANG DIBUAT SECARA MANUAL DAN ALAT PENCETAK

RACHMAD HIDAYAT, Ir. Edi Suryanto, M.Sc. Ph.D.; Dr. Ir. Setiyono, SU.

2014 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui mikrostruktur, komposisi kimia, sifat fisik, dan organoleptik bakso daging ayam yang dibuat secara manual dan alat pencetak. Bakso dibuat dari daging ayam yang dipisahkan dari jaringan ikat, lemak, tulang, dan kulit kemudian digiling dengan meat grinder. Bumbu-bumbu disiapkan berupa bawang putih, tepung pengenyal bakso, garam, penyedap rasa, tepung aren, lada, dan es batu. Semua bahan dicampur sampai homogen dengan bowl chopper. Adonan bakso yang sudah homogen kemudian dibentuk bulat-bulat dengan cara manual dan dengan alat pencetak. Parameter yang diamati antara lain penampakan mikrostruktur, komposisi kimia (kadar air, kadar protein, kadar lemak, dan kadar abu), sifat fisik (daya ikat air (DIA), pH, dan keempukan, dan sifat organoleptik (warna, rasa, aroma, tekstur, kekenyalan, dan daya terima) bakso daging ayam. Mikrostruktur bakso daging ayam yang diperoleh pada penelitian ini dianalisis dengan analisis descriptive secara visual. Data hasil pengujian komposisi kimia dan sifat fisik dianalisis dengan analisis Independent T-test, sedangkan data hasil pengujian sifat organoleptik dianalisis dengan analisis non parametrik dengan uji hedonik Kruskal Wallis Test. Alat pencetak bakso dapat menurunkan tingkat kekompakan pada kenampakan mikrostruktur dan kandungan lemak, selain itu juga dapat meningkatkan sifat fisik dan memperbaiki aroma bakso daging ayam. Berdasarkan hasil penelitian dapat disimpulkan bahwa bakso daging ayam yang dibuat secara manual memiliki mikrostruktur yang lebih baik daripada bakso daging ayam yang dibuat dengan alat pencetak dan memiliki komposisi kimia, sifat fisik, dan organoleptik yang relatif sama.

This study was conducted to investigate the microstructure, chemical composition, physical and sensory characteristics of chicken meatballs that made manually and by using meatball forming devices. The meatball were made from chicken meat which has been separated from connective tissue, fat, bone, and the skin, then it was milled with a meat grinder. The spices was prepared among as garlic, meatball special flour, salt, flavor, palm flour, pepper, and ice cubes. All ingredients was mixed by bowl chopper until homogene, then was formed into round shape by hand (manual processing) and meatball forming devices. The parameter was studied such as microstructure, chemical composition (water, protein, fat, and ash content), physical characteristics (water holding capacity, pH value, and tenderness), sensory characteristics (color, taste, smell, texture, elasticity, and acceptable) of chicken meatball. The microstructure of chicken meatball was analyzed by visually descriptive. The data of chemical composition and physical characteristics were analyzed statistically by analysis of Independent T-test, while the data of sensory characteristics was analyzed statistically by analysis nonparametric with hedonic Kruskal Wallis Test. Meatball forming devices reduced the value of compactness on microstructure appearances and fat content, as well as improved the water holding capacity and aroma value of chicken meatball. It could be concluded that chicken meatball made manually had better microstructure than using meatball forming devices and had the same chemical composition, physical, and sensory characteristics.

Kata Kunci : Daging ayam, Bakso ayam, Alat pencetak bakso, Mikrostruktur bakso, Chicken meat, Chicken meatball, Meatball forming device, Microstructure of meatball