Komposisi Kimia, Sifat Fisik dan Sensoris Bakso Ayam dengan Penambahan Tepung Kerabang Telur Sebagai Sumber Kalsium
IVONE NURUL HIDAYAH, Ir. Edi Suryanto, M.Sc.,Ph.D ; Dr. Ir. Jamhari, M.Agr.Sc
2015 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKANPenelitian ini bertujuan untuk mengetahui komposisi kimia, sifat fisik dan sensoris bakso daging ayam dengan penambahan tepung kerabang telur. Bahan-bahan yang digunakan untuk membuat bakso ayam adalah daging ayam broiler, tepung kerabang telur, sodium tripolifosfat, tepung aren, bumbu-bumbu (garam, bawang merah goreng, bawang putih, lada) dan air es. Bahan-bahan digiling dan dicampur menjadi adonan bakso. Adonan dibagi menjadi tiga yaitu untuk kontrol, penambahan tepung kerabang telur 0,3% dan penambahan sodium tripolifosfat 0,3%. Setiap perlakuan substitusi terdiri dari lima replikasi (pengulangan). Variabel yang diteliti meliputi komposisi kimia (kadar air, kadar lemak, kadar protein, kadar abu, kadar kalsium dan kadar fosfor), sifat fisik (pH, DIA, dan keempukan), dan sensoris (warna, rasa, keempukan). Data komposisi kimia dan sifat fisik dianalisis dengan analisis variansi pola searah (ANOVA) dan beda rerata diuji dengan Duncan�s New Multiple Range Test (DMRT). Data sifat sensoris dianalisis dengan analisis non parametrik Hedonik-test menurut Kruskal-Wallis. Hasil analisis statistik menunjukkan bahwa penambahan tepung kerabang telur memberikan pengaruh yang sangat nyata terhadap komposisi kimia, sifat fisik dan sensoris bakso ayam (P<0,01). Penambahan kalsium kerabang telur dapat meningkatkan kadar kalsium bakso ayam menjadi 0,84%, meningkatkan nilai pH menjadi 7,56 dan menurunkan keempukan bakso ayam menjadi 5,06 mm/10g. Hasil analisis non parametrik uji sifat sensoris menunjukkan bahwa penambahan kerabang telur berpengaruh terhadap warna, rasa dan kekenyalan bakso ayam (P<0,05). Kesimpulan dari penelitian ini adalah penambahan tepung kerabang telur dapat meningkatkan kadar kalsium, nilai pH dan kekenyalan pada bakso ayam.
The experiment was conducted to determine the chemical composition, physical and sensory properties of chicken meatball with eggshell powder addition. The experimental materials was consisted of broiler chicken meat, eggshell powder, salt, garlic, fried onion, pepper, meatball flour and ice water. The ingredients were ground and mixed into meatballs dough. The dough was devided into three portions the first portion for control, second was added 0.3% eggshell powder and third was added 0.3% sodium tripolifosfat. Variable observed were chemical composition (moisture, protein, fat, ash, calcium and fosfor), physical properties (pH, water holding capacity and tenderness) and sensory properties (colour, flavor, firmness, texture and acceptability). The data of chemical composition and physical properties were analyzed by analyses of variance (ANOVA) of one way pattern and the different between means was analyzed with Duncan�s New Multiple Range Test (DMRT). Sensory properties data were analyzed by nonparametric analyses with Hedonic Test according to Kruskal-Wallis method. The results showed that the addition of eggshell powder influenced chemical composition, physical and sensory properties of chicken meatball. Addition of eggshell powder could increase calcium levels to 0.84%, pH value to 7.56 but it decrease the tenderness to 5.06 mm/10g (P<0.01) of chicken meatball. The addition of eggshell powder influenced colour, toughness and taste (P<0.05) of chicken meatball. The conclusions of the study was used eggshell powder could increase calcium, pH and toughness value of chicken meatball.
Kata Kunci : chicken meatball, eggshell, sodium tripolifosfat, chemical composition, physical properties, sensory properties
