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All Journal Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Journal of Veterinary and Animal Sciences Itepa : Jurnal Ilmu dan Teknologi Pangan
Ni Made Indri Hapsari Arihantana
Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Veterinary

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Aplikasi Konjak Glukomanan Termodifikasi Oktenil Suksinat Anhidrat (KGOS) sebagai Fat Replacer pada Pembuatan Bakso Babi Narisadewi Sujata, Nyoman; Rai Widarta, I Wayan; Hapsari Arihantana, Ni Made Indri
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 4 (2025): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2025.v14.i04.p03

Abstract

Abstract Pork meatballs were typically formulated from a mixture of meat and fat, which influenced their characteristic flavor and firm texture. Fat contained high cholesterol levels and posed health risks. Therefore, a fat replacer was needed to maintain the physicochemical properties without reducing the sensory quality of the meatballs. Modified Konjac Glucomannan Octenyl Succinic Anhydride (KGOS) was considered a potential fat replacer due to its high fiber content, low fat, and functional properties, which enabled cholesterol reduction while mimicking the role of fat. This study aimed to determine the optimal concentration of KGOS to produce pork meatballs with the best characteristics. The experiment was conducted using a Completely Randomized Design (CRD) with five treatment levels of KGOS concentration (0 percent, 0.5 percent, 1 percent, 1.5 percent, and 2 percent). Data were analyzed using ANOVA, and if significant effects were observed on the measured variables, the analysis was continued with Duncan’s Multiple Range Test (DMRT) at a 95 percent confidence level. Sensory data were presented in a Spider Web plot and were analyzed using Principal Component Analysis (PCA). The best result based on sensory evaluation was compared with the control using a paired t‑test to assess statistically significant differences. The results showed that adding one percent KGOS produced the best quality pork meatballs, with moisture content of 72.91 percent, fat content of 2.94 percent, protein content of 13.69 percent, and ash content of 2.03 percent. Cooking loss was 5.92 percent. Color analysis showed L* 41.28, a* 6.30, and b* 19.85, interpreted as sandrift brown. The texture profile included hardness of 13.14 N, cohesiveness of 0.69, springiness of 0.89, and chewiness of 42.15 N. The sensory aspects (hedonic test) for color, texture, taste, and overall acceptance were rated as liked, and aroma was rated as slightly liked. Keywords: fat replacer, konjac glucomannan, octenyl succinic anhydride, pork meatballs Abstrak Bakso babi umumnya terbuat dari campuran daging dan lemak. Lemak berperan penting dalam membentuk cita rasa serta meningkatkan kekenyalan tekstur. Namun, lemak mengandung kolesterol tinggi yang berisiko terhadap kesehatan, sehingga diperlukan fat replacer yang dapat mempertahankan sifat fisikokimia tanpa mengurangi mutu sensoris bakso. Konjak Glukomanan Termodifikasi Oktenil Suksinat Anhidrat (KGOS) dipandang sebagai fat replacer potensial yang tinggi serat, rendah lemak, dan bersifat fungsional sehingga mampu menurunkan kolesterol sekaligus menggantikan peran lemak. Penelitian ini bertujuan mengetahui konsentrasi optimal KGOS untuk menghasilkan bakso babi dengan karakteristik terbaik. Penelitian dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan lima taraf perlakuan konsentrasi (0 persen, 0,5 persen, 1 persen, 1,5 persen, dan 2 persen). Data dianalisis menggunakan ANOVA dan apabila berpengaruh signifikan terhadap variabel yang diamati maka dilanjutkan dengan uji DMRT pada taraf kepercayaan 95 persen, sedangkan data sensoris ditampilkan dalam bentuk Spider Web dan dianalisis menggunakan Principal Component Analysis (PCA). Perlakuan terbaik diperoleh berdasarkan hasil sensoris, kemudian diuji menggunakan paired t-test untuk membandingkan secara signifikan dengan kontrol. Hasil penelitian menunjukkan bahwa penambahan KGOS satu persen menghasilkan bakso babi terbaik dengan kadar air sebesar 72,91 persen, kadar lemak 2,94 persen, kadar protein sebesar 13,69 persen, kadar abu 2,03 persen, cooking loss 5,92 persen serta intensitas warna terhadap nilai L* 41,28, nilai a* 6,30, dan nilai b* 19,85, diinterpretasikan dengan warna sandrift brown. Dengan nilai tekstur kekerasan sebesar 13,14 N, kekompakan 0,69, elastisitas 0,89, kekenyalan 42,15 N dengan aspek sensoris (hedonik) meliputi warna, tekstur, rasa, dan penerimaan keseluruhan dengan kriteria suka serta aroma dengan kriteria agak suka. Kata Kunci: bakso babi, fat replacer, konjak glukomanan, oktenil suksinat anhidrat
Co-Authors Adelya Fer Hidayat Adithia Virya Raharja Agnes Prina Rini Agus Selamet Duniaji Amelia Mardhatillah Berilin Abigail Jonathan Bernard Abielius Sugiardja Br Hombing, Rachel Angel Dewa Ayu Tri Ulandari Dominika Siahaan, Graciella Tio Elsa Fanora Sinaga Felicia, Michelle Flora Anggreni Sitinjak Gusti Ayu Kadek Diah Puspawati Hindun Tristya Zumrotin I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Gede Priyatna Putra I Gusti Ayu Ekawati I Kadek Ariyasa I Ketut Suter I Made Sugitha I Nengah Kencana Putra I Putu Suparthana I Wayan Agus Widyantara I Wayan Rai Widarta, I Wayan Ida Ayu Ganitri Adnyasuari Ida Ayu Gede Padmawati Ida Bagus Jaya Sukarya Ira Monicha Sirait KOMANG AYU NOCIANITRI Komang Wisesa Diputra Liya Paramita Lourent Maria Oktavia Lucia Denok Wihartati Luh Putu Trisna Darmayanti Made Meigasari Made Surya Permana Mahardika Mahendra Putra, I Gede Arie Maria Reynadia Binvenianinda Harsitaning Adi Muhammad Rizal Ramadhan Nandayicka, Fattya Nur Narisadewi Sujata, Nyoman Ni Nyoman Puspawati Ni Putu Dewi Aristyawati Ni Wayan Wisaniyasa Nidya Elvira Praniti Radya Andana Ilma Puspasecca Wya Saraswati Putri Ayu Wulandari Putu Andi Sri Utami Putu Ari Sandhi Wipradnyadewi Putu Meta Pradnyani Putri Putu Timur Ina Risti Komariah Sandhika Wahyu Adhinugraha Sayi Hatiningsih Sixtian Brema Sembiring Yovanda Rizky Nasution Yuliana . Yulika Triarti Sinaga