PENGARUH PENAMBAHAN FILLER TEPUNG SAGU (Metroxylon sago Rottb.) YANG BERBEDA TERHADAP KUALITAS FISIK, KIMIA DAN ORGANOLEPTIK BAKSO ITIK.
The Effect Of Addition Of Different Sago (Metroxylon Sago Rottb.)
Addition On Physical, Chemical, And Organoleptic Qualities Of
Duck Meatball
Eka Prastikawati1)
Adi Magna Patriadi N., Yuli Yanti2)
ABSTRACT
This research was aimed to find out the effect ofusing sago flour on physical,
chemical and organoleptic qualities of duck meatball and also to determine the proportion
of sago flour as filler which would yield the best quality. This research was conducted from
February to April 2014. The materials used in this research were female culled ‘Mojosari’
duck aged of 58 weeks and sago flour. The design of this research was Completely
Randomized Design (CRD) with sago flour concentration of (0, 5, 10 dan 15%). The
quality test of culled duck meatballincluded physical test (pH, water holding capacity and
tenderness), chemical test (protein and fat levels), and organoleptic properties test (scent,
taste, texture and acceptance). The result of this research showed that the addition of sago
flour affected significantly physical test except pH and so did chemical test but did not
affect organoleptic test except texture. The best level that resulted the best quality was the
addition of sago flour at level 15% on physical quality and organoleptic quality and also the
additionof sago flour at level 5% on chemical quality.
Keywords: meatball, culled duck, sago flour, tapioca flour, physical quality, chemical
quality, organoleptic quality
Description:
1)
Student of Animal Science Agriculture of Faculty Sebelas Maret University
2)
Lecture of Animal Science Agriculture of Faculty Sebelas Maret University
Pengaruh Penambahan Filler Tepung Sagu (Metroxylon Sago
Rottb.) Yang Berbeda Terhadap Kualitas Fisik, Kimia Dan
Organoleptik Bakso Itik
Eka Prastikawati1)
Adi Magna Patriadi N., Yuli Yanti2)
ABSTRAK
Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung sagu
terhadap kualitas fisik, kimia dan organoleptik pada bakso itik serta mengetahui proporsi
filler tepung sagu yang menghasilkan kualitas terbaik. Penelitian ini dilaksanakan pada
bulan Februari sampai April 2014. Materi yang digunakan dalam penelitian ini adalah itik
Mojosari betina afkir umur 58 minggu dan tepung sagu. Rancangan menggunakan
Rancangan Acak Lengkap (RAL) Pola Searah dengan aras konsentrasi tepung sagu (0, 5, 10
dan 15%). Pengujian kualitas bakso itik afkir meliputi uji kualitas fisik (pH, Daya Ikat Air
dan keempukan), kualitas kimia (lemak dan protein) dan sifat organoleptik (aroma, rasa,
tekstur dan daya terima). Hasil penelitian menunjukkan bahwa penambahan filler tepung
sagu berpengaruh sangat nyata (P
Addition On Physical, Chemical, And Organoleptic Qualities Of
Duck Meatball
Eka Prastikawati1)
Adi Magna Patriadi N., Yuli Yanti2)
ABSTRACT
This research was aimed to find out the effect ofusing sago flour on physical,
chemical and organoleptic qualities of duck meatball and also to determine the proportion
of sago flour as filler which would yield the best quality. This research was conducted from
February to April 2014. The materials used in this research were female culled ‘Mojosari’
duck aged of 58 weeks and sago flour. The design of this research was Completely
Randomized Design (CRD) with sago flour concentration of (0, 5, 10 dan 15%). The
quality test of culled duck meatballincluded physical test (pH, water holding capacity and
tenderness), chemical test (protein and fat levels), and organoleptic properties test (scent,
taste, texture and acceptance). The result of this research showed that the addition of sago
flour affected significantly physical test except pH and so did chemical test but did not
affect organoleptic test except texture. The best level that resulted the best quality was the
addition of sago flour at level 15% on physical quality and organoleptic quality and also the
additionof sago flour at level 5% on chemical quality.
Keywords: meatball, culled duck, sago flour, tapioca flour, physical quality, chemical
quality, organoleptic quality
Description:
1)
Student of Animal Science Agriculture of Faculty Sebelas Maret University
2)
Lecture of Animal Science Agriculture of Faculty Sebelas Maret University
Pengaruh Penambahan Filler Tepung Sagu (Metroxylon Sago
Rottb.) Yang Berbeda Terhadap Kualitas Fisik, Kimia Dan
Organoleptik Bakso Itik
Eka Prastikawati1)
Adi Magna Patriadi N., Yuli Yanti2)
ABSTRAK
Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung sagu
terhadap kualitas fisik, kimia dan organoleptik pada bakso itik serta mengetahui proporsi
filler tepung sagu yang menghasilkan kualitas terbaik. Penelitian ini dilaksanakan pada
bulan Februari sampai April 2014. Materi yang digunakan dalam penelitian ini adalah itik
Mojosari betina afkir umur 58 minggu dan tepung sagu. Rancangan menggunakan
Rancangan Acak Lengkap (RAL) Pola Searah dengan aras konsentrasi tepung sagu (0, 5, 10
dan 15%). Pengujian kualitas bakso itik afkir meliputi uji kualitas fisik (pH, Daya Ikat Air
dan keempukan), kualitas kimia (lemak dan protein) dan sifat organoleptik (aroma, rasa,
tekstur dan daya terima). Hasil penelitian menunjukkan bahwa penambahan filler tepung
sagu berpengaruh sangat nyata (P