Komposisi Kimia, Sifat Fisik dan Organoleptik Bakso Daging Kambing dengan Bahan Pengenyal yang Berbeda

https://doi.org/10.22146/agritech.9486

Nafly Comilo Tiven(1*), Edi Suryanto(2), Rusman Rusman(3)

(1) Program Pascasarjana, Universitas Gadjah Mada, Jl. Sosio Yustisia, Bulaksumur, Yogyakarta 55281
(2) Jurusan Teknologi Hasil Ternak, Fakultas Ilmu dan Industri Peternakan, Universitas Gadjah Mada, Jl. Agro Karangmalang, Yogyakarta 55281
(3) Jurusan Teknologi Hasil Ternak, Fakultas Ilmu dan Industri Peternakan, Universitas Gadjah Mada, Jl. Agro Karangmalang, Yogyakarta 55281
(*) Corresponding Author

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.

 

ABSTRAK

Penelitian 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.


Keywords


Meat ball; goat meat; gelling agents; chemical composition; physical and organoleptic properties

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DOI: https://doi.org/10.22146/agritech.9486

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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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