Pengaruh penambahan proporsi tepung wortel (Daucus carota L.) dan lama pendinginan terhadap kualitas mikrobiologi bakso daging ayam

Abstract

This study aims to determine the effect of adding the proportion of carrot flour and cooling time on the microbiological quality of chicken meatballs and to determine the proportion of the best carrot flour added to chicken meatballs on microbiological and organoleptic quality. The method used in this research was randomized block design (RAK), which had 2 treatments, namely the addition of carrot flour to tapioca flour (0%, 25%, 50% and 75%) and cooling time (3 days and 5 days). The tests carried out included microbiology (pH, total plate count, total coliform, total yeast and mold) and organoleptic tests (taste, color, aroma, texture). The data obtained were analyzed using ANOVA statistical analysis using Minitab software and followed by the Tuckey difference test, while the organoleptic parameters were analyzed using the Fridmen test. The results of the study based on microbiological tests showed the best treatment according to the Zeleny method in L1W3 treatment (3 days cooling time; 25% tapioca flour: 75% carrot flour). The results of microbiological research showed that with pH (6.55), total plate count (0, 12 log10²cfu / gr), total coliform (0.03 log10²cfu / gr), total yeast and molds (0.17 log10²cfu / gr), and organoleptic taste 2.72 (neutral), aroma 2.92 (neutral), color 3 , 08 (neutral) and texture 3 (neutral). The results of the study based on the Organoletic test showed that the best treatment was in the L1W1 treatment (3 days cooling time; 75% tapioca flour: 25% carrot flour) the results of organoleptic research showed that with the provisions of pH (6.55), total plate count (1.43 log10²cfu / gr), total coliform (1.15 log10²cfu / gr), total yeast and mold (2.33 log10² cfu / gr), and organoleptic taste 3 (neutral), aroma 3.96 (like), color 3.64 (like ) and textures 2.32 (disliked).

Analisis Finansial Dan Nilai Tambah Agroindustri Abon Daging Di Kabupaten Lombok Barat

“…Daging adalah hasil ternak yang mudah rusak karena kandungan gizi yang dimiliki (Purnomo, 2012). Upaya yang dapat dilakukan untuk meningkatkan masa simpan daging adalah melalui pengolahan.…”

“…Abon adalah suatu jenis makanan kering berbentuk khas yang terbuat dari daging. Daging yang digunakan untuk pengolahan abon memiliki variasi yang beragam mulai dari daging hewan buruan, hewan ternak, ikan, dan unggas (Purnomo, 2012). Proses pembuatan abon yang umum dilakukan adalah dengan cara direbus, disayat-sayat, dibumbui, digoreng dan dipres (Badan Standarisasi Nasional, 1995).…”

GAMBARAN BAKTERI Salmonella typhi PADA BAKSO BAKAR DI KECAMATAN PUUWATU KOTA KENDARI TAHUN 2021

“…Proses pengolahan dan pematangan daging harus mencapai suhu ≥65 0 C dan harus dipastikan bahwa makanan yang diolah matang seluruhnya (16).…”

The Effect of Gelatin on Water Holding Capacity, Water Activity, Water Content, and Randement of Chicken-Liver Meatball

“…Myofibril protein contains around 32%-38% myosin, 13%-17% actin, 7% tropomyosin and 6% stromal protein. Myosin is a protein component that is responsible for the gelation process, while actin and other proteins regulate the viscoelastic properties of the gel formed [3]. The demand for purebred chicken meat by the public increases every year, causing the production of purebred chickens also increasing, currently the production of purebred chicken meat in East Java has increased by 35% from 2021 [4].…”