Pengaruh Penambahan Persentase Bubur Rumput Laut (Eucheuma cottonii) Terhadap Komposisi Kimia Bakso Ayam.
PENGARUH PENAMBAHAN PERSENTASE BUBUR
RUMPUT LAUT (Eucheuma cottonii) TERHADAP
KOMPOSISI KIMIA BAKSO AYAM
Daniar Damarwulan
ABSTRAK
Penelitian ini mempelajari tentang Pengaruh Penambahan Persentase
Bubur Rumput Laut (Eucheuma cottonii) Terhadap Komposisi Kimia
Bakso Ayam telah dilaksanakan pada tanggal 15 Maret – 1 April 2013.
Tujuan penelitian ini adalah mengetahui berapa besar pengaruh
penambahan persentase bubur rumput laut terhadap komposisi kimia (kadar
air, kadar karbohidrat, kadar protein dan kadar lemak) bakso ayam serta
mengetahui tingkat persentase penggunaan bubur rumput laut yang
menghasilkan bakso ayam dengan komposisi kimia yang terbaik. Penelitian
dilakukan secara eksperimen dengan menggunakan rancangan acak lengkap
dengan 3 perlakuan (bubur rumput laut 5%, 10%, dan 15%) dan setiap
perlakuan diulang sebanyak 6 kali. Untuk mengetahui pengaruh perlakuan
dilakukan analisis sidik ragam dan untuk mengetahui perbedaan antar
perlakuan dilakukan Uji Jarak Berganda Duncan. Hasil penelitian
menunjukkan bahwa penambahan persentase bubur rumput laut
berpengaruh nyata terhadap kadar air, kadar karbohidrat dan kadar lemak,
tetapi tidak berpengaruh nyataterhadap kadar protein. Penambahan bubur
rumput laut 5% menghasilkan bakso ayam dengan komposisi kimia terbaik,
dengan kadar air 71,45%, kadar karbohidrat 9,14%, kadar protein 11,68%,
dan kadar lemak 5,39%.
Kata Kunci : Bakso Ayam, Bubur Rumput Laut, Komposisi Kimia
iii
THE EFFECTS OF SEAWEED (Eucheuma cottonii) PUREE
PERCENTAGE ADDITION TOWARDS THE CHEMICAL
COMPOSITION OF CHICKEN MEATBALLS
Daniar Damarwulan
ABSTRACT
Reasearch on the effects of seaweed (Eucheuma cottonii) puree
percentage addtion towards the Chemical Composition of Chicken Meatball
washeld on March 15 to April 1st, 2013. Aims of the reasearch was to
determine the effects of seaweed puree percentage addition towards
chemical composition(moisture content, carbohydrate content, protein
content and fat content) of chicken meatballs and determine the best
percentage of seaweed puree addition which produced chicken meatballs
with the best chemical composition. The Research was done experimentally
using acompletely randomized design with 3 treatments (seaweed pureed
5%, 10%, and 15%) andeach treatment was repeated 6 times. Analysis
variance was used to determine the effects of treatment and Duncan's
Multiple Range Test was used to determine the differences between
treatments. The results showed that the addition of seaweed puree gave
significant effects on water, carbohydrate and fat contents, while gave no
significant effects on protein contents. The 5% seaweed puree gave the best
chemical composition of chicken meatballs with water content of 71.45%,
9.14% carbohydrate content, protein content of 11.68%, and 5.39% fat
content.
Keywords:Chicken Meatballs, Puree Seaweed, Chemical Composition
iv
RUMPUT LAUT (Eucheuma cottonii) TERHADAP
KOMPOSISI KIMIA BAKSO AYAM
Daniar Damarwulan
ABSTRAK
Penelitian ini mempelajari tentang Pengaruh Penambahan Persentase
Bubur Rumput Laut (Eucheuma cottonii) Terhadap Komposisi Kimia
Bakso Ayam telah dilaksanakan pada tanggal 15 Maret – 1 April 2013.
Tujuan penelitian ini adalah mengetahui berapa besar pengaruh
penambahan persentase bubur rumput laut terhadap komposisi kimia (kadar
air, kadar karbohidrat, kadar protein dan kadar lemak) bakso ayam serta
mengetahui tingkat persentase penggunaan bubur rumput laut yang
menghasilkan bakso ayam dengan komposisi kimia yang terbaik. Penelitian
dilakukan secara eksperimen dengan menggunakan rancangan acak lengkap
dengan 3 perlakuan (bubur rumput laut 5%, 10%, dan 15%) dan setiap
perlakuan diulang sebanyak 6 kali. Untuk mengetahui pengaruh perlakuan
dilakukan analisis sidik ragam dan untuk mengetahui perbedaan antar
perlakuan dilakukan Uji Jarak Berganda Duncan. Hasil penelitian
menunjukkan bahwa penambahan persentase bubur rumput laut
berpengaruh nyata terhadap kadar air, kadar karbohidrat dan kadar lemak,
tetapi tidak berpengaruh nyataterhadap kadar protein. Penambahan bubur
rumput laut 5% menghasilkan bakso ayam dengan komposisi kimia terbaik,
dengan kadar air 71,45%, kadar karbohidrat 9,14%, kadar protein 11,68%,
dan kadar lemak 5,39%.
Kata Kunci : Bakso Ayam, Bubur Rumput Laut, Komposisi Kimia
iii
THE EFFECTS OF SEAWEED (Eucheuma cottonii) PUREE
PERCENTAGE ADDITION TOWARDS THE CHEMICAL
COMPOSITION OF CHICKEN MEATBALLS
Daniar Damarwulan
ABSTRACT
Reasearch on the effects of seaweed (Eucheuma cottonii) puree
percentage addtion towards the Chemical Composition of Chicken Meatball
washeld on March 15 to April 1st, 2013. Aims of the reasearch was to
determine the effects of seaweed puree percentage addition towards
chemical composition(moisture content, carbohydrate content, protein
content and fat content) of chicken meatballs and determine the best
percentage of seaweed puree addition which produced chicken meatballs
with the best chemical composition. The Research was done experimentally
using acompletely randomized design with 3 treatments (seaweed pureed
5%, 10%, and 15%) andeach treatment was repeated 6 times. Analysis
variance was used to determine the effects of treatment and Duncan's
Multiple Range Test was used to determine the differences between
treatments. The results showed that the addition of seaweed puree gave
significant effects on water, carbohydrate and fat contents, while gave no
significant effects on protein contents. The 5% seaweed puree gave the best
chemical composition of chicken meatballs with water content of 71.45%,
9.14% carbohydrate content, protein content of 11.68%, and 5.39% fat
content.
Keywords:Chicken Meatballs, Puree Seaweed, Chemical Composition
iv