KUALITAS SENSORIS BAKSO DAGING SAPI YANG DISUBSTITUSI DAGING IKAN TUNA (Thunnus sp) - Nafly Comilo Tiven; Tienni M. Simanjorang; Pieter M. Ririmase; Christian W. Patty (Agrinimal Jurnal Ilmu Ternak dan Tanaman, 2023)
Penelitian ini bertujuan untuk menguji kualitas sensoris bakso daging sapi yang disubstitusi daging ikan tuna. Bakso dibuat dengan komposisi 60% daging sapi, 20% tepung tapioka, 16% es batu, 2% garam, 1,2% bawang putih, 0,5% lada bubuk, dan 0,3% albumen. Daging sapi disubstitusi daging ikan tuna dengan level 0%, 10% dan 30%. Variabel yang diteliti adalah warna, aroma, rasa, tekstur, dan rasa bakso. Data diuji menggunakan analisis ragam rancangan acak lengkap, dengan 3 level daging ikan tuna (0%, 10%, 30%), masing-masing 5 ulangan. Perbedaan antar perlakuan diuji lanjut dengan uji Duncan. Hasil penelitian menunjukkan bahwa daging sapi yang disubstitusi daging ikan tuna pada level yang berbeda berpengaruh nyata (P<0,05) terhadap warna dan aroma bakso, tetapi tidak berbeda nyata terhadap kekenyalan, tekstur, dan rasa bakso. Skor warna bakso daging sapi dengan 0% daging ikan tuna (3,53) lebih rendah (P<0,05) dibanding 10% (4,20) dan 30% (4,13). Skor aroma bakso daging sapi dengan 0% daging ikan tuna (3.80) lebih tinggi (P<0.05) dibanding 10% (3,00) dan 30% (3,33). Dapat disimpulkan bahwa substitusi daging sapi dengan daging ikan tuna, akan membuat warna bakso daging sapi lebih baik (abu-abu), dengan kekenyalan, tekstur, dan rasa yang sama dengan bakso daging sapi tanpa disubstitusi daging ikan tuna. ABSTRACT This study aimed to test the sensory quality of beef meatballs substituted by tuna meat. Meatballs are made with a composition of 60% beef, 20% tapioca flour, 16% ice cubes, 2% salt, 1.2% garlic, 0.5% ground pepper, and 0.3% albumen. Beef was substituted by tuna meat with levels of 0%, 10%, and 30%. The variables studied were color, aroma, taste, texture, and taste of the meatballs. Data were tested statistically by ANOVA completely randomized design, with 3 levels of tuna meat (0%, 10%, 30%), 5 replications each. Differences between treatments were tested further with Duncan's test. The results showed that beef substituted by tuna meat at different levels had a significant effect (P<0.05) on the color and aroma of the meatballs, but had no significant effect on the elasticity, texture, and taste of the meatballs. The color score of beef meatballs with 0% tuna meat (3.53) was lower (P<0.05) than 10% (4.20) and 30% (4.13). The aroma score of beef meatballs with 0% tuna meat (3.80) was higher (P<0.05) than 10% (3.00) and 30% (3.33). It can be concluded that the substitution of beef with tuna meat will make the beef meatball color better (gray), with the same elasticity, texture, and taste as beef meatballs without tuna meat being substituted.