Pengaruh Penggunaan Berbagai Takaran Wortel (Daucus carota L.) terhadap Sifat Fisik dan Akseptabilitas Burger Daging Sapi.
PENGARUH PENGGUNAAN BERBAGAI TAKARAN WORTEL
(Daucus carota L.) TERHADAP SIFAT FISIK DAN
AKSEPTABILITAS BURGER DAGING SAPI
Priskandi Purwo Sukarno
ABSTRAK
Penelitian mengenai “Pengaruh Penggunaan Berbagai Takaran
Wortel (Daucus carota L.) terhadap Sifat Fisik dan Akseptabilitas Burger
Daging Sapi” dilaksanakan pada bulan April 2013 bertempat di
Laboratorium Teknologi Pengolahan Produk Peternakan (TPPP) Fakultas
Peternakan Universitas Padjadjaran. Tujuan penelitian ini adalah untuk
mengetahui pengaruh dan besaran persentase penggunaan wortel terhadap
sifat fisik (daya ikat air, susut masak, keempukan) dan akseptabilitas (rasa,
aroma, keempukan dan total penerimaan) burger sapi yang paling disukai.
Metode penelitian yang digunakan adalah metode eksperimen berdasarkan
Rancangan Acak Lengkap (RAL) dengan empat perlakuan (100% burger
tanpa penggunaan wortel, 95% burger ditambah wortel 5%, 90% burger
ditambah wortel 10%, dan 85% burger ditambah wortel 15%), setiap
perlakuan diulang sebanyak lima kali. Untuk mengetahui pengaruh
perlakuan dilakukan Analisis Sidik Ragam dan untuk mengetahui
perbedaan antar perlakuan digunakan Uji Tukey. Hasil penelitian
menunjukkan bahwa penggunaan 10% wortel menghasilkan burger sapi
dengan sifat fisik terbaik dan akseptabilitas yang paling disukai.
Kata kunci: wortel, sifat fisik, akseptabilitas, burger sapi
v
THE EFFECT OF CARROT (Daucus carota L.) LEVEL ON THE
PHYSICAL CHARACTERISTICS AND ACCEPTABILITY
OF BEEF BURGER
Priskandi Purwo Sukarno
ABSTRACT
Research of “The Effect of Carrot (Daucus Carota L.) Levels on the
Physical Characteristics and Acceptability of Beef Burger” has been carried
on April 2013 at Animal Product Technology Laboratory, Faculty of
Animal Husbandry, Universitas Padjadjaran. The purpose of the research
were to find out the effect and percentage of carrot of most preferred beef
burger against physical characteristics (water holding capacity, cooking
loss, tenderness) and acceptability (taste, flavor, tenderness, and total
acceptance). This experiment based on Completely Randomized Design.
There were four treatments (100% burger without using of carrots, 95%
burger plus 5% carrot, 90% burger plus 10% carrot, and 85% burger plus
15% carrot), each treatment replicates five times. Anova test was held to
find out the treatment effect and Tukey Test was held to find out the
differences between treatments in this research. Results indicated that the
most preferred is 10% carrot concentration in beef burger.
Key words: carrot, physical characteristics, acceptability, beef burger
vi
(Daucus carota L.) TERHADAP SIFAT FISIK DAN
AKSEPTABILITAS BURGER DAGING SAPI
Priskandi Purwo Sukarno
ABSTRAK
Penelitian mengenai “Pengaruh Penggunaan Berbagai Takaran
Wortel (Daucus carota L.) terhadap Sifat Fisik dan Akseptabilitas Burger
Daging Sapi” dilaksanakan pada bulan April 2013 bertempat di
Laboratorium Teknologi Pengolahan Produk Peternakan (TPPP) Fakultas
Peternakan Universitas Padjadjaran. Tujuan penelitian ini adalah untuk
mengetahui pengaruh dan besaran persentase penggunaan wortel terhadap
sifat fisik (daya ikat air, susut masak, keempukan) dan akseptabilitas (rasa,
aroma, keempukan dan total penerimaan) burger sapi yang paling disukai.
Metode penelitian yang digunakan adalah metode eksperimen berdasarkan
Rancangan Acak Lengkap (RAL) dengan empat perlakuan (100% burger
tanpa penggunaan wortel, 95% burger ditambah wortel 5%, 90% burger
ditambah wortel 10%, dan 85% burger ditambah wortel 15%), setiap
perlakuan diulang sebanyak lima kali. Untuk mengetahui pengaruh
perlakuan dilakukan Analisis Sidik Ragam dan untuk mengetahui
perbedaan antar perlakuan digunakan Uji Tukey. Hasil penelitian
menunjukkan bahwa penggunaan 10% wortel menghasilkan burger sapi
dengan sifat fisik terbaik dan akseptabilitas yang paling disukai.
Kata kunci: wortel, sifat fisik, akseptabilitas, burger sapi
v
THE EFFECT OF CARROT (Daucus carota L.) LEVEL ON THE
PHYSICAL CHARACTERISTICS AND ACCEPTABILITY
OF BEEF BURGER
Priskandi Purwo Sukarno
ABSTRACT
Research of “The Effect of Carrot (Daucus Carota L.) Levels on the
Physical Characteristics and Acceptability of Beef Burger” has been carried
on April 2013 at Animal Product Technology Laboratory, Faculty of
Animal Husbandry, Universitas Padjadjaran. The purpose of the research
were to find out the effect and percentage of carrot of most preferred beef
burger against physical characteristics (water holding capacity, cooking
loss, tenderness) and acceptability (taste, flavor, tenderness, and total
acceptance). This experiment based on Completely Randomized Design.
There were four treatments (100% burger without using of carrots, 95%
burger plus 5% carrot, 90% burger plus 10% carrot, and 85% burger plus
15% carrot), each treatment replicates five times. Anova test was held to
find out the treatment effect and Tukey Test was held to find out the
differences between treatments in this research. Results indicated that the
most preferred is 10% carrot concentration in beef burger.
Key words: carrot, physical characteristics, acceptability, beef burger
vi