The objective of this research was to evaluate the added monk bean sprout in meat ball of culled broiler meat on physical quality and organoleptic test. Experimental design used was completely randomized with four treatments and four replications. The treatments were the sprout levels 0 (P0), 2,5% (P1), 5 % (P2), 7,5 % (P3) out of meat weight. Variables evaluated were cooking loss, water holding capacity (WHC), pH, and organoleptic characteristics of the meat ball. Data were analyzed for variance (ANOVA), any significant differences was further analyzed using Ortoghonal polynomial. Results of anova, added monk bean sprout was not significantly different (P>0.05) on cooking loss of broiler meat ball. The lowest cooking loss average was found in P3 (2.53%), it showed that added 7.5% sprout had the least cooking loss. Score of WHC of P1 was found different from P0, P2 and P3, the highest WHC was shown in P1 1.48, while the lowest was in P0 (1.08 % mg). Averages of meat ball pH were 5,15-5,70. Results showed that added monk bean sprout was not significantly (P>0.05) found on aroma, taste, color, texture and general acceptance of the meat ball. In conclusion that added 2.5-7,5% was able to improve physical quality of water holding capacity (WHC), cooking loss, and pH of broiler meat ball.Key words : meat ball, sprout, cooking loss, water holding capacity (WHC), pH, Organoleptic. ABSTRAKRancangan penelitian yang digunakan adalah Rancangan Acak Lengkap dengan empat perlakuan dan empat kali ulangan. Perlakuan dibedakan berdasarkan taraf pemberian tauge 0 (P0), 2,5% (P1), 5 % (P2), 7,5 % (P3) dari berat daging. Data yang diamati adalah susut masak, daya mengikat air (DMA), pH, dan sifat organoleptik bakso daging ayam. Data dianalisis dengan sidik ragam (ANOVA) perbedaan yang terjadi dilakukan uji lanjut dengan Ortoghonal polynomial. Hasil analisis ragam menunjukkan penambahan tauge berpengaruh tidak nyata (P>0,05) terhadap susut masak bakso daging ayam. Rataan susut masak terendah pada P3 sebesar 2,53 ini menunjukkan bahwa penambahan tauge sebesar 7,5% dari bahan daging memiliki nilai susut masak paling bagus. Nilai daya mengkikat air (DMA) P1 berbeda dengan P0, P2 dan P3, daya mengikat air (DMA) tertinggi pada P1 1,48 sedangkan yang terendah pada P0 dengan nilai 1,08. Kisaran rataan nilai pH bakso yaitu 5,15-5,70. Hasil analisis ragam menunjukkan bahwa penambahan tauge berpengaruh tidak nyata (P>0,05) terhadap bau, rasa, warna, tekstur dan penilaian umun bakso daging ayam. Kesimpulan adalah penambahan tauge antara 5-7,5% dapat memperbaiki kualitas fisik, daya mengikat air (DMA), susut masak, dan pH bakso daging ayam.Kata kunci : Bakso, Tauge, Susut masak, daya mengikat air (DMA), pH, Organoleptik PENDAHULUANBakso merupakan salah satu produk olahan daging secara tradisional, yang sangat terkenal dan digemari oleh semua lapisan masyarakat, yang bisa diharapkan sebagai sumber pangan yang cukup bergizi. Bahan baku pembuatan bakso dapat berasal dari berbagai daging jenis ternak, antara lain, sapi,babi, ayam dan ikan ...
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.