PENGARUH PERBANDINGAN UBI JALAR UNGU, WORTEL DENGAN KACANG POLONG DAN PERSENTASE KARAGENAN TERHADAP MUTU PATTY BURGER (The Effect of Ratio of Purple Sweet Potato, Carrot, with Green Pea and Percentage of Carrageenan on the Quality of Burger Patty) - Ajeng Putri Dwiriami; Linda Masniary Lubis; Sentosa Ginting (Universitas Sumatera Utara, 2018)
ABSTRACT The aim of the research was to find the effect of ratio of purple sweet potato, carrot with green pea and percentage of carrageenan on the quality of burger patty. The research was using completely randomized design with two factors, i.e ratio of purple sweet potato, carrot with green pea (R): (70%:10%:20%, 60%:20%:20%, 50%:30%:20%, 40%:40%:20%) and percentage of carrageenan (A): (0,5%, 0,75%, 1%, 1,25%). Parameters analyzed were moisture content (%), ash content (%), fat content (%), protein content (%), crude fiber content (%), texture (g/mm2), hedonic organoleptic value of color, flavor, taste and texture, and score organoleptic value of texture. The results showed that ratio of purple sweet potato, carrot with green pea had highly significant effect on moisture content, fat content, protein content, crude fiber content, texture, hedonic organoleptic value of taste, texture and score organoleptic value of texture, and had significant effect on ash content. Percentage of carrageenan had highly significant effect on ash content, fat content, protein content, crude fiber content, texture, and had significant effect on moisture content, hedonic organoleptic value of texture and score organoleptic value of texture. Interaction of two factors had significant effect on fat content and texture. The ratio of purple sweet potato, carrot with green pea of 40%:40%:20% (R4) and percentage of carrageenan 1,25% (A4) produced the best burger patty. Betacarotene (3,5612 mg/100 g) and anthocyanin (400,1176 mg/L) of the best product was determined. Key words: Burger Patty, Carrageenan, Carrot, Green Pea,Purple Sweet Potato ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan ubi jalar ungu, wortel dengan kacang polong dan persentase karagenan terhadap mutu patty burger. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial dengan 2 faktor yaitu perbandingan ubi jalar ungu, wortel dengan kacang polong (R): (70%:10%:20%, 60%:20%:20%, 50%:30%:20%, 40%:40%:20%) dan persentase karagenan (A): (0,5%, 0,75%, 1%, 1,25%). Parameter yang dianalisa adalah kadar air (%), kadar abu (%), kadar lemak (%), kadar protein (%), kadar serat kasar (%), tekstur (g/mm2), uji organoleptik hedonik warna, aroma, rasa dan tekstur, serta uji organoleptik skor tekstur. Hasil penelitian menunjukkan bahwa perbandingan ubi jalar ungu, wortel dengan kacang polong memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar lemak, kadar protein, kadar serat kasar, tekstur, uji organoleptik hedonik rasa, tekstur dan uji organoleptik skor tekstur, serta berbeda nyata terhadap kadar abu. Persentase karagenan memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar lemak, kadar protein, kadar serat kasar dan tekstur, serta berbeda nyata terhadap kadar air, uji organoleptik hedonik tekstur dan uji organoleptik skor tekstur. Interaksi kedua faktor memberikan pengaruh berbeda nyata terhadap kadar lemak dan tekstur. Perbandingan ubi jalar ungu, wortel dengan kacang polong 40%:40%:20% (R4) dan persentase karagenan 1,25% (A4) menghasilkan patty burger dengan mutu terbaik. Produk terbaik dilakukan analisis betakaroten yaitu sebesar 3,5612 mg/100 g dan uji antosianin sebesar 400,1176 mg/L. Kata kunci: Kacang Polong, Karagenan, Patty Burger, Ubi Jalar Ungu, Wortel