Kualitas Fisik dan Organoleptik Bakso Berbahan Dasar Daging Ayam Broiler yang Diberi Pakan dengan Suplementasi Tepung Purslane (Portulaca oleraceae)

Kartikasari, Lilik Retna; Hertanto, Bayu Setya; Pamungkas, Ananda Septi Dwi; Saputri, Inna Siswanti; Nuhriawangsa, Adi Magna Patriadi

doi:10.20961/sainspet.v18i1.38738

Cited by 7 publications

(4 citation statements)

References 17 publications

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“…Daging ayam merupakan salah satu bahan pangan yang popular di kalangan masyarakat Indonesia yang dapat diolah dengan berbagai jenis produk pangan (Kartikasari et al, 2020). Daging ayam mengandung nutrisi yang baik untuk pertumbuhan, kandungan nutrisi inilah yang menyebabkan daging ayam mudah mengalami kerusakan (Perishable food) (Hafid et al, 2019).…”

Section: Pendahuluanunclassified

Penggunaan Tepung Porang sebagai Substitusi Tepung Tapioka terhadap Karakteristik Fisik dan Hedonik Bakso Ayam

Lufiana

Mokoolang

Korompot

et al. 2023

JPL

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Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penggunaan glukomanan pada tepung porang terhadap karakteristik fisik dan hedonic bakso daging ayam. Penelitian dilakukan secara eksperimental dengan menggunakan Rancangan Acak Lengkap dengan perlakuan proporsi tepung tapioka : tepung porang. (T0= proporsi tepung tapioka 100% : tepung porang 0%; T2= proporsi tepung tapioka 75% : tepung porang 25%; T2= proporsi tepung tapioka 50% : tepung porang 50% dan T3= proporsi tepung tapioka 25% : tepung porang 75%). Analisis data penelitian menggunakan teknik analisis sidik ragam (ANOVA) dan uji lanjut Duncan’s Multiple Range Test (DMRT). Pengujian untuk hedonik (warna, rasa, aroma dan tekstur) menggunakan pengujian secara kualitatif (skor). Nilai Water Holding Capacity, pH dan rendemen memberikan perbedaan yang sangat nyata (P<0,01) antar perlakuan. Semakin tinggi penggunaan glukomanan porang maka semakin tinggi nilai Water Holding Capacity, pH dan rendemen bakso daging ayam yang dihasilkan. Penggunaan glukomanan porang dapat menghasilkan karakteristik fisik bakso daging ayam yang baik dan berdarkan karakteristik hedonik, perlakuan T2 (proporsi tepung tapioka 50% : tepung purang 50%) merupakan perlakuan yang banyak disukai oleh panelis.

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Section: Pendahuluanunclassified

Penggunaan Tepung Porang sebagai Substitusi Tepung Tapioka terhadap Karakteristik Fisik dan Hedonik Bakso Ayam

Lufiana

Mokoolang

Korompot

et al. 2023

JPL

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“…(3.53). According to [4], good quality meatballs must be uniform in shape, round, not moldy, not slimy and look shiny.…”

Section: Formmentioning

confidence: 99%

Organoleptic Quality of Beef Meatballs Using Chicken Giblets

Hafid,

Owen Afriansyah,

Nur Santy Asminaya

2023

jpi

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Meat is a food of animal origin that has high nutritional value, because meat contains several nutrients including protein, fat, minerals and vitamins. This study aims to determine the physical and organoleptic quality of beef meatballs using giblets. The materials used in this study were beef, giblets, tapioca flour, garlic, salt, flavourings, and ice cubes. This study used a completely randomized design consisting of 4 treatments and 4 replications P0 (100%) beef without giblets, P1 (80%) beef + 20% liver, P2 (80%) beef + 20% gizzard, P3 ( 80) beef + 20% heart. The parameters measured in this study were pH, cooking loss, yield, shape, aroma, color, texture, taste, elasticity and general acceptance. The results of this study indicate that the addition of giblets to chicken meatballs. beef meatballs. However, it did not have a significant effect (P>0.05) on the organoleptic test of beef meatballs, especially on the variables of shape, aroma, texture, taste, and general acceptance

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“…The organoleptic testing method was performed according to Kartikasari et al (2020) with several modifications. The plastic container containing the beef patties was removed from the freezer and moved to the refrigerator 24 hours before testing.…”

Section: Preparation and Organoleptic Evaluationmentioning

confidence: 99%

The effect of Moringa oleifera L. leaf extract supplementation on the chemical and sensory quality of beef patties cooked to a well-done level

Kartikasari,

Hertanto,

Barido

et al. 2023

JIIP

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This study aimed to evaluate the effect of Moringa oleifera L. leaf extract supplementation on the chemical composition and sensory quality of beef patties cooked to a well-done level. This study used a completely randomized design (CRD) in one direction with five treatments and five replications. The research treatments included the supplementation of Moringa oleifera L. leaf flour extract (MOE) 0% (P0), 1% (P1), 2% (P2), 3% (P3), and 4% (P4). The variables observed included water content, fat, protein, collagen, and sensory attributes. A 15-cm line scale was used to evaluate the intensity of the attributes tested on beef patties by 30 semi-trained panelists. Chemical and organoleptic quality test data were analyzed using Analysis of Variance. If the treatments had a significant effect, then the analysis was continued using the Tukey Test. The results showed that the addition of Moringa leaf flour extract had a very significant effect (P<0.05) on the chemical quality of beef patties (water, fat, and protein content). The use of Moringa oleifera L. leaf extract at the 2% level produces higher protein and fat levels than the use of 4%. Adding MOE up to 4% can increase the intensity of beef patties' color, aroma, and tenderness (P<0.05). The supplementation of Moringa oleifera L. leaf flour extract at the 2% level can produce beef patties with relatively high protein and fat content and can maintain sensory quality.

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Kualitas Fisik dan Organoleptik Bakso Berbahan Dasar Daging Ayam Broiler yang Diberi Pakan dengan Suplementasi Tepung Purslane (Portulaca oleraceae)

Cited by 7 publications

References 17 publications

Penggunaan Tepung Porang sebagai Substitusi Tepung Tapioka terhadap Karakteristik Fisik dan Hedonik Bakso Ayam

Penggunaan Tepung Porang sebagai Substitusi Tepung Tapioka terhadap Karakteristik Fisik dan Hedonik Bakso Ayam

Organoleptic Quality of Beef Meatballs Using Chicken Giblets

The effect of Moringa oleifera L. leaf extract supplementation on the chemical and sensory quality of beef patties cooked to a well-done level

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