PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT TERHADAP SUSUT MASAK DAN UJI pH PADA MEATBALL AYAM KAMPUNG - David Kusworo Budi Santosa; Oktavia Rahayu Puspitarini; Irawati Dinasari (Dinamika Rekasatwa: Jurnal Ilmiah (e-Journal), 2025)
Meatball merupakan produk olahan dari daging yang dihaluskan, seperti daging sapi, ayam, atau ikan. Penelitian ini bertujuan untuk menilai pengaruh penambahan tepung rumput laut terhadap susut masak dan pH meatball ayam kampung sekaligus menentukan tingkat penambahan yang paling efektif. Bahan-bahan yang digunakan adalah es batu, tepung rumput laut, tepung tapioka, 2.500 gram daging paha ayam kampung jantan berumur delapan bulan, dan bumbu pendukung. Lima perlakuan dan empat ulangan yang digunakan dalam percobaan ini adalah 10% tepung tapioka dan 5%, 10%, 15%, dan 20% tepung rumput laut, serta kelompok kontrol tanpa tepung rumput laut. Parameter yang diamati adalah susut masak dan pH, dan jika terdapat perbedaan yang signifikan, uji BNT dilakukan setelah analisis ANOVA. Hasil penelitian menunjukkan bahwa peningkatan jumlah tepung rumput laut secara signifikan (P<0,01) menurunkan susut masak dan meningkatkan pH, dengan perlakuan 10% menghasilkan hasil terbaik berupa susut masak sebesar 30,0% dan pH 7,42. Kata Kunci : Daging Ayam Kampung, Tepung Rumput Laut, Susut Masak, pH. THE EFFECT OF THE ADDITION OF SEAWEED FLOUR ON THE COOKING LOSS AND pH TEST KAMPUNG CHICKEN MEABALLAbstractMeatballs are processed products from mashed meat, such as beef, chicken, or fish. This study aims to assess the effect of the addition of seaweed flour on the shrinkage of cooking and pH of free-range chicken meatballs as well as determine the most effective level of addition. The ingredients used were ice cubes, seaweed flour, tapioca flour, 2,500 grams of eight-month-old male free-range chicken thighs, and supporting spices. The five treatments and four replicates used in this trial were 10% tapioca flour and 5%, 10%, 15%, and 20% seaweed flour, as well as the control group without seaweed flour. The parameters observed were ripe shrinkage and pH, and if there was a significant difference, the BNT test was performed after ANOVA analysis. The results showed that a significant increase in the amount of seaweed flour (P<0.01) reduced ripening shrinkage and increased pH, with 10% treatment producing the best results in the form of ripening shrinkage of 30.0% and pH of 7.42. Keywords: Free-Range Chicken Meat, Seaweed Flour, Cooking Depreciation, pH