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Journal : agriTECH

Komposisi Kimia, Sifat Fisik dan Organoleptik Bakso Daging Kambing dengan Bahan Pengenyal yang Berbeda Nafly Comilo Tiven; Edi Suryanto; Rusman Rusman
agriTECH Vol 27, No 1 (2007)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (204.888 KB) | DOI: 10.22146/agritech.9486

Abstract

The experiment was conducted to determine the chemical composition, physical and organoleptic properties of goat meat ball using different gelling agents (albumen, baking powder and borax). The meat ball was prepared from goat meat with the addition of gelling agent at 0.2 percent. The meat balls were analyzed their chemical composition and physical and organoleptic properties. Data of chemical composition and physical properties were analysed using analysis of variance from completely randomized design. The difference of means the treatments were tested by Duncan’s New Multiple Range Test. Data of organoleptic properties analysed with analysis of nonparametric of Kruskal and Wallismethod. The results indicated that the gelling agents had a significant effect (P<0,01) on pH and tenderness, and also had a significant effect (P<0,05) on fat and protein contents, but no significant effect on water content. Gelling agents had a significant effect (P<0,05) on texture, but not significant effect on colour, taste and elasticity. In conclusion, goat meat ball with different gelling agents had different chemical composition, physical and organoleptic properties. ABSTRAKPenelitian ini bertujuan untuk mengetahui komposisi kimia, sifat fisik dan organoleptik bakso daging kambing yang diberi bahan pengenyal putih telur, soda kue dan boraks. Bakso disiapkan dari daging kambing yang sudah dipisahkan jaringan lemaknya dengan penambahan salah satu bahan pengenyal tersebut diatas dengan dosis 0,2 persen. Parameter yang diamati adalah komposisi kimia, sifat fisik dan organoleptik bakso. Data komposisi kimia dan sifat fisik dianalisis dengan analisis variansi acak lengkap pola searah. Perbedaan diantara perlakuan diuji lanjut dengan Duncan’s New Multiple Range Test. Data sifat organoleptik dianalisis dengan analisis non parametrik metode Kruskal dan Wallis. Hasil analisis statistik terhadap komposisi kimia dan sifat fisik bakso menunjukkan bahwa bahan pengenyal berpengaruh sangat nyata (P<0,01) terhadap pH dan keempukan serta berpengaruh nyata (P<0,05) terhadap kadar lemak dan protein, tetapi berpengaruh tidak nyata terhadap kadar air. Hasil analisis statistik terhadap sifat organoleptik bakso menunjukkan bahwa bahan pengenyal berpengaruh nyata (P<0,05) terhadap tekstur, tetapi tidak berpengaruh nyata terhadap warna, rasa dan kekenyalan. Dari hasil penelitian ini, dapat disimpulkan bahwa bakso daging kambing dengan bahan pengenyal yang berbeda mempunyai komposisi kimia, sifat fisik dan organoleptik yang berbeda.
Co-Authors A.L.P, Oktavianus Abdul Gani Adeoye, Moses Adeleke Adli Putra Ermanda Adlim, Muhammad Agung Purnomoadi Agus Hadi Prayitno Agus Suprihanto Ahmad Ahmad Ahmad Fudholi Al Cassany, Saluddin Alima, Naida Aisyah AMALIA, DIAN NUR Amir, Nurfadillah Amrizal Amrizal Andi Sukma Indah Andrian, Yusuf Angelo, Michael Anis Rifai Ansar, Azhar Ariansyah Aprisa, Armita Apriyanto, Ade Arifin, Arfiani ARSITA, TIARA AJENG Asep Herry Hernawan Asrori Asrori Aulia Aulia AYU LESTARI Baso Amri, ayu wandira A Budianto, Azis Burhanuddin, Fachrurrazi Cahyowati, Meireni Cantika, Varary Mechwafanitiara Charlie Charlie, Charlie Criestina, Lilis Deka Uli Fahrodi Deni Darmawan Deriyani, Deriyani Dianto, Wahyu Dinn Wahyudin, Dinn Dwi Wulandari E. Tugiyanti Eka Prasetya, Erlangga Ekawati Ekawati Eliana Eliana Elly Tugiyanti Fakrulloh, Zudan Arief Ferdi Nazirun Sijabat, Ferdi Nazirun Ferdianto, Vidy Binsar Fiqri, Teguh Mohammad Gusman, Aswi Warfa Hapsa Hapsa, Hapsa Hasan Hasan Haslin, Muh Ilham Nur Hendro Hendro, Hendro Heny Djoehaeni Hesti Dwi Astuti Hidayat , Yusuf I Gede Suparta Budisatria Inda Rahmayani, Ratu Fazlia Indriyani Rachman Irdawati Irdawati Irma Susanti S Isman, Muhammad Ismoyowati Jannah, Zahratul Jasmiadi, Jasmiadi Joni Murti Mulyo Aji Jumrah Jumrah Junaidi, M. Karollah, Banta Kayihura, Joseph KAYIHURA, JOSEPH F KHALISANOVA, SABRINA ZULFA Kusnendar, Jajang Kustantinah Kustantinah Latifah Hanum Lestari, Risti Dwi Lina Rosliana LM Yusiati, LM M. Thahir Maloko, M. Thahir Margaretha Tjhia, Kimico Maria, Indri Masita, Diah Rachmawati Mia Amalia Mika Patayang, Mika Mohamad Arief, Mohamad Muhammad Habibi Muhammad Sumsanto Nafly C. Tiven Nainggolan, Lyndon Parulian nanang nanang NAZILATUR ROHMAH NC Tiven, NC Nikmah, Daimmatul Ningtiyas, Wenny Dwi Nita Adillah Pratiwi Nunik Cokrowati Nur Alamsyah, Nur Nurul fadillah, Nurul Ocih Setiasih Panggabean, Bungaran Pebriata, M. Nurdian Pratiwi, Sri Nurbaidah Pratiwi, Theodesia Lady Purnama, Jenny Putra, Agiel Laksamana Rahmadani, Thoy Batun Citra Rahmat Hidayat Retno Adiwiniarti, Retno Rianda, Rianda Ricky Wibowo Ridha, Ainul Ridwan, Muh. Saleh Rifai, Moch. Rizki Rahmawati, Rizki Rosita Rosita Rudi Kurnianto Rudi Susilana, Rudi Ruth Dameria Haloho S, Nurhamzah C Saifuloh, Nur Imam Sakti, Awistaros Angger Salaeh, Subhan Sangka, Agus Santun Irawan, Santun Sari, Maini Sari Satriyo Satriyo Setiawardani, Wawan Shavira, Amalina Shogbesan, Yusuf Olayinka Siswanto, Shofiyah Salsabila Sitaresmi, Pradita Iustitia Sobari, Mochamad SR, Nurqalbi Sri Hartatik Sri Susanti Sri Winarni Stevian G. A. Rakka Suhartono, Gracia Vania Sukarwoto Sukirman, Dadang sukriadi sukriadi Sultoni, Muhammad Nawaf Superlin, Fran Suryanto, Edi SYAHRIAL SYAHRIAL Syamsiar, Syamsiar T A Siswoyo T Lindrianti T. Yuwanta Tamrin, Radinal Tandililing, Welly Tharam, Medi Yuwono Tri Yuwanta Triyananto, Endy Triyannanto, Endy Tualeka, M. Wahid Nur U Santoso Utami, Wiyat Zahroh Sepia Vic S., Binsar Jon Wahyudianto, FX. Arif Widjaja, Mariana Widya Puji Astuti, Widya Puji Yahya, Alhuda Yanuarti, Rica Yatin, Nur Yayan Hendayana Yudi Pranoto Yuniarto, Wendhi Yuny Erwanto Yuwono Tharam , Medi Zarman, Nasri Zuprizal (Zuprizal)