Pengaruh Penambahan Buah Nangka Muda terhadap Sifat Fisik dan Organoleptik Abon Daging Itik Afkir

Rasman, Rasman; Hafid, Harapin; Nuraini, Nuraini

doi:10.33772/jitro.v5i3.5726

Cited by 7 publications

(10 citation statements)

References 4 publications

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“…Warna memegang peranan penting dalam bakso, karena jika warna bakso tidak menarik atau lazim, meskipun kandungan gizinya lengkap akan mengurangi penerimaan konsumen terhadap produk. Pada saat uji organoleptik, pertama kali suatu produk dinilai dengan menggunakan mata yaitu dengan melihat terlebih dahulu dalam penentuan produk makanan (Rasman et al, 2018). Warna pada bakso rumput laut dipengaruhi oleh perlakuan pada saat sebelum dan sesudah proses pengolahan, pemasakan yang berbeda menghasilkan perbedaan kadar air, sehingga pada saat pengoalhan akan terjadi perbedaan panas dari proses perebusan yang masuk ke daging (Montolalu et al, 2013).…”

Section: Pembahasanunclassified

“…Tekstur bakso rumput laut juga mempunai daya terima yang signifikan. Hal tersebut menurut Rasman et al (2018), karena tekstur merupakan interaksi yang ditimbulkan oleh suatu bahan pangan yang dapat dibedakan oleh indera peraba. Salah satu faktor yang menentukan kualitas makanan adalah tekstur, sehingga dapat mempengaruhi nilai daya terima konsumsi terhadap pangan.…”

Section: Pembahasanunclassified

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Bakso daging sapi dengan penambahan rumput laut sebagai alternatif makanan tinggi serat dan yodium

Irmalawati

Novita

2021

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Background: Seaweed is a low-level plant that has high nutritional value, such as protein, carbohydrates, fat, fiber and iodum. People really like the consumption of meatballs. The addition of seaweed to beef meatballs which increases the increase in better nutritional content with fiber and iodine content.Objectives: This study aims to develop a beef meatball formulation with the addition of seaweed as an alternative to foods high in fiber and iodine.Methods: The research design was an experiment through a completely randomized design. The time of the research was March 2019 and was carried out at the Food Technology Laboratory of the Nutrition Department and the Food Food Analysis Laboratory of the Faculty of Agriculture of Syiah Kuala. Panelists are trained nutrition alumni, totaling 25 people. Data were collected by interview, observation and checklist using an organoleptic questionnaire. Data were collected by interview and observation. The experimental formulations were FA = addition of 40% seaweed to beef meatballs, FB = 60% and FC = 80%. Statistical analysis using the Anova and Duncan test with 95% CI.Results: The results showed a significant effect of the addition of seaweed on the color (p= 0.000) and texture (p= 0.007) of beef meatballs. However, it had no effect on taste (p= 0.182) and aroma (p= 0.134). Chemically, seaweed meatball has a fiber content of 7.85% and an iodine content of 19.5%.Conclusion: The addition of seaweed to the manufacture of beef meatballs on the chemical properties of fiber and iodine has met SNI standards. The organoleptic results showed that the addition of seaweed had a significant effect on the color and texture of the beef meatballs, while the taste and aroma had no effect.

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Section: Pembahasanunclassified

Bakso daging sapi dengan penambahan rumput laut sebagai alternatif makanan tinggi serat dan yodium

Irmalawati

Novita

2021

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“…Menurut Lesmayati et al (2014) aroma memiliki fungsi yang penting dalam produk pangan, karena sebelum mengkonsumsi biasanya terlebih dahulu aroma makanan tercium oleh indra hidung, apabila aroma pada produk terlalu menyengat atau terkesan hambar akan membuat konsumen tidak tertarik mengkonsumsi. Keempukan merupakan salah satu faktor yang menentukan kualitas makanan, sehingga dapat mempengaruhi daya tarik seseorang terhadap makanan (Rasman et al, 2018). Rasa sebagai faktor penentu daya terima konsumen terhadap produk pangan, dalam penilaian rasa lebih banyak menggunakan alat indra perasa.…”

Section: Uji Hedonikunclassified

Karakteristik Fisikokimia dan Organoleptik Pepes Daging Itik Petelur Afkir yang Dilumuri Bubuk Daun Nangka (Artocarpus heterophyllus)

2021

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This study aimed to analyze the physicochemical and organoleptic characteristics of rejected laying duck meat pepes after being coated with jackfruit leaf powder (JLP). The research design employed was a completely randomized design consisting of 4 treatments (P0: without any coating with JLP; P1: 5%; P2: 10%; and P3: 15% smearing of JLP) with 3 replications. The variables measured were cooking loss, water holding capacity (WHC), pH, and water content which were analyzed by Anova and multiple comparisons DMRT by significance level 0.05, and organoleptic which were analyzed by description. The results of the study showed that rejected laying duck meat smeared with JLP had no significant effect (P>0.05) on cooking loss, WHC pH, and moisture content of the pepes. However, the 15% JLP was able to enhance the aroma of the pepes. The average range value of the cooking loss was 14.00 to 15.33%, the WHC was 53.76-55.47%, the pH value was 6.22-6.29%, and the moisture content was 67.83-71,28%. The results of the hedonic quality test showed that the average value of the meat aroma ranged from 4.03-4.20 in the slightly fishy to a very non-fishy category, the interval scale test results showed P0, P1, and P2 in an interval scale of 3.40-4.19 (slightly fishy aroma), different from P3 which is included in the interval scale from 4.20 to 5.00 (very not fishy). The tenderness of the meat was 3.52-3.92 as the tender category, the taste of the meat was 3.88-4.10 as the delicious category. The results of the hedonic test showed that the average value of the aroma of meat ranged from 4.02-4.12, the tenderness from 3.39-3.64, and the taste from 3.88-3.97. All scores were in the liking category. It was concluded that 5% to 15% smearing of JLP did not change the physicochemical properties of rejected layer duck meat paste, but 15% application of it could increase the aroma.

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“…Penambahan buah nangka muda dalam pembuatan abon juga bertujuan untuk mengurangi jumlah penggunaan daging sehingga biaya produksi dapat ditekan. Selain itu nangka muda yang disubtitusi dengan daging itik dalam pembuatan abon, terbukti dapat meningkatkan rendemen abon yang dihasilkan [4].…”

Section: Pendahuluanunclassified

Kualitas Kimia Abon Daging Sapi dengan Penambahan Buah Nangka Muda

Israwati¹,

Tasse²,

Fitrianingsih³

2021

JIPHO

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Penelitian ini bertujuan untuk mengetahui kualitas kimia abon daging sapi denganpenambahan buah nangka muda. Penelitian ini menggunakan rancangan acak lengkap yangdisusun dengan 4 perlakuan dan 3 ulangan. Perlakuan yang dilakukan adalah abon tanpapenambahan buah nangka muda (P0), abon dengan penambahan buah nangka muda 10% (P1),abon dengan penambahan buah nangka muda 20% (P2), dan abon dengan penambahan buahnangka muda 30% (P3). Variabel penelitian meliputi kadar air, kadar abu, kadar protein dankadar lemak. Hasil penelitian menunjukkan bahwa Penambahan buah nangka muda 10%, 20%dan 30% tidak berpengaruh nyata (P>0,05) terhadap nilai kadar air (P0=12,05, P1=12,34,P2=12,54, P3=12,57), namun berpengaruh nyata (P<0,05) terhadap kulitas kadar abu,(P0=3,24, P1=4,30 P2=4,33, P3=4,38), kadar lemak, (P0=34,66, P1=35,57, P2=34,88,P3=30,13), kadar protein, (P0=31,82, P1=28,81, P2=27,67, P3=23,57) abon daging sapi.

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Pengaruh Penambahan Buah Nangka Muda terhadap Sifat Fisik dan Organoleptik Abon Daging Itik Afkir

Cited by 7 publications

References 4 publications

Bakso daging sapi dengan penambahan rumput laut sebagai alternatif makanan tinggi serat dan yodium

Bakso daging sapi dengan penambahan rumput laut sebagai alternatif makanan tinggi serat dan yodium

Karakteristik Fisikokimia dan Organoleptik Pepes Daging Itik Petelur Afkir yang Dilumuri Bubuk Daun Nangka (Artocarpus heterophyllus)

Kualitas Kimia Abon Daging Sapi dengan Penambahan Buah Nangka Muda

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