Pengaruh Penambahan Bubur Rumput Laut (Eucheuma cottonii) Terhadap Sifat Fisik dan Akseptabilitas Bakso Ayam.
PENGARUH PENAMBAHAN BUBUR RUMPUT LAUT
(Eucheuma cottonii) TERHADAP SIFAT FISIK DAN
AKSEPTABILITAS BAKSO AYAM
CEPI PERMANA
ABSTRAK
Penelitian mengenai “Pengaruh Penambahan Bubur Rumput Laut
(Eucheuma cottonii) terhadap Sifat Fisik dan Akseptabilitas Bakso Ayam”
telah dilaksanakan pada tanggal 2 hingga 3 April 2013 di Laboratorium
Teknologi Pengolahan Produk Peternakan dan Laboratorium Produksi
Ternak Potong, Fakultas Peternakan, Universitas Padjadjaran, Sumedang.
Tujuan penelitian untuk mengetahui pengaruh dan persentase penambahan
bubur rumput laut terhadap sifat fisik dan akseptabilitas bakso ayam yang
paling disukai. Penelitian dilakukan secara eksperimen dengan
menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan dan
diulang sebanyak enam kali. Peubah yang diamati adalah sifat fisik (susut
masak, daya ikat air, dan keempukan) serta akseptabilitas (warna, rasa,
aroma, keempukan, dan total penerimaan). Sidik ragam dilakukan untuk
mengetahui pengaruh penggunaan bubur rumput laut terhadap sifat fisik
dan akseptabilitas bakso ayam, sedangkan untuk mengetahui perbedaan
antar perlakuan dilakukan Uji Duncan. Hasil penelitian menunjukkan
bahwa penggunaan bubur rumput laut 10% menghasilkan bakso daging
ayam dengan sifat fisik terbaik dan akseptabilitas disukai.
Kata kunci : akseptabilitas, bakso daging ayam, bubur rumput laut,
sifat fisik.
v
THE EFFECT OF SEAWEED PORRIDGE (Eucheuma cottonii)
ADDITION ON PHYSICAL CHARACTERISTICS AND
ACCEPTABILITY OF CHICKEN MEATBALL
CEPI PERMANA
ABSTRACT
Research about “The Effect of Addition of Seaweed Porridge
(Eucheuma cottonii) on Physical Characteristics and Acceptability of
Chicken Meatball” was conducted on April, 2nd to 3rd 2013 at the
Laboratory of Animal Products Technology and Laboratory of Beef Cattle
Production, Faculty of Animal Husbandry, Universitas Padjadjaran,
Sumedang. The objective of this research were to find out the effect and the
level of seaweed porridge on physical characteristics and most preferable
chicken meatball. This experiment used Completely Randomized Design
(CRD) with three treatments and six times replication. Variables measured
were physical characteristics (water holding capacity, cooking losses and
tenderness) and acceptability (colour, taste, flavor, tenderness, and overall
acceptance). Analysis of variance were used to find out the effect of the
treatments and for the differences effect of each treatment were used
Duncan Test. Results indicated that 10% seaweed porridge has the best
chicken meatball on physical characteristics and the acceptability was like.
Keywords : acceptability, chicken meatball, physical characteristics,
seaweed porridge.
vi
(Eucheuma cottonii) TERHADAP SIFAT FISIK DAN
AKSEPTABILITAS BAKSO AYAM
CEPI PERMANA
ABSTRAK
Penelitian mengenai “Pengaruh Penambahan Bubur Rumput Laut
(Eucheuma cottonii) terhadap Sifat Fisik dan Akseptabilitas Bakso Ayam”
telah dilaksanakan pada tanggal 2 hingga 3 April 2013 di Laboratorium
Teknologi Pengolahan Produk Peternakan dan Laboratorium Produksi
Ternak Potong, Fakultas Peternakan, Universitas Padjadjaran, Sumedang.
Tujuan penelitian untuk mengetahui pengaruh dan persentase penambahan
bubur rumput laut terhadap sifat fisik dan akseptabilitas bakso ayam yang
paling disukai. Penelitian dilakukan secara eksperimen dengan
menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan dan
diulang sebanyak enam kali. Peubah yang diamati adalah sifat fisik (susut
masak, daya ikat air, dan keempukan) serta akseptabilitas (warna, rasa,
aroma, keempukan, dan total penerimaan). Sidik ragam dilakukan untuk
mengetahui pengaruh penggunaan bubur rumput laut terhadap sifat fisik
dan akseptabilitas bakso ayam, sedangkan untuk mengetahui perbedaan
antar perlakuan dilakukan Uji Duncan. Hasil penelitian menunjukkan
bahwa penggunaan bubur rumput laut 10% menghasilkan bakso daging
ayam dengan sifat fisik terbaik dan akseptabilitas disukai.
Kata kunci : akseptabilitas, bakso daging ayam, bubur rumput laut,
sifat fisik.
v
THE EFFECT OF SEAWEED PORRIDGE (Eucheuma cottonii)
ADDITION ON PHYSICAL CHARACTERISTICS AND
ACCEPTABILITY OF CHICKEN MEATBALL
CEPI PERMANA
ABSTRACT
Research about “The Effect of Addition of Seaweed Porridge
(Eucheuma cottonii) on Physical Characteristics and Acceptability of
Chicken Meatball” was conducted on April, 2nd to 3rd 2013 at the
Laboratory of Animal Products Technology and Laboratory of Beef Cattle
Production, Faculty of Animal Husbandry, Universitas Padjadjaran,
Sumedang. The objective of this research were to find out the effect and the
level of seaweed porridge on physical characteristics and most preferable
chicken meatball. This experiment used Completely Randomized Design
(CRD) with three treatments and six times replication. Variables measured
were physical characteristics (water holding capacity, cooking losses and
tenderness) and acceptability (colour, taste, flavor, tenderness, and overall
acceptance). Analysis of variance were used to find out the effect of the
treatments and for the differences effect of each treatment were used
Duncan Test. Results indicated that 10% seaweed porridge has the best
chicken meatball on physical characteristics and the acceptability was like.
Keywords : acceptability, chicken meatball, physical characteristics,
seaweed porridge.
vi