#TITLE_ALTERNATIVE#

• Main Author: APRIANTO , RIEZA
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/11277
• Institution: Institut Teknologi Bandung

Bakso is one of popular traditional Indonesian food, known for its elasticity. One new plasticizer used for bakso is transglutaminase, an enzyme that catalyzes the formation of amino acids cross-link. Various formulas, having difference in plasticizer type and concentrations, with and without monosodium glutamate (MSG), were compared based on their physicochemical data (total protein and carbohydrate contents and elasticity) and sensory evaluation. Total protein content, total carbohydrate content, and elasticity were respectively determined by Kjedahl, Clegg-anthrone, and punch test method, while sensory evaluation was performed by 20 semi-trained panelists. The results showed, that transglutaminase added as plasticizer, at concentration level of 0.45 ppm, gave comparable product elasticity to kapur sirih suspension added at 2,500 ppm. However transglutaminase significantly increased product elasticity compared to product without transglutaminase addition. Bakso with and without transglutaminase addition showed no difference in their total protein and carbohydrate contents. Sensory evaluation showed that bakso containing MSG, due to its better taste, was preferentially ranked higher by panelists than product without MSG. Total protein and carbohydrate content of bakso with transglutaminase (0.45 ppm) and MSG (3,000 ppm) addition were found to be 11.21+0.25 % b/b, and 18.51+0.89 % b/b respectively, with elasticity of 14.17+0.06 mm.s-1.g-1, while taste rank from sensory evaluation was calculated to be 4.20+0.255.