KOMPOSISI KIMIA DAN SIFAT SENSORIS BAKSO DAGING SAPI DENGAN PENAMBAHAN KARAGINAN PADA LEVEL YANG BERBEDA

• Main Authors: , LUDIYANA, , Ir. Jamhari, M. Agr. Sc.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2013
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/127530/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=67789
• Institution: Universitas Gadjah Mada

The objective of this study was to determine the chemical composition and sensory properties of beef meatball with the addition of carrageenan. The materials used in the study were beef chuck, tapioca flour, ice cubes, salt, garlic, pepper and carrageenan. The treatment in the experiment was the level of carrageenan added in meatball formula as follow 0, 1.5, 2.0, 2.5, and 3.0 %. Each treatment consisted of six replications. The parameters observed were chemical compositions, namely water, protein, fat and ash content, as well as the sensory properties such as color, texture, tenderness, flavor and aroma. Chemical composition data were analyzed using one way design, and followed by Duncan's New Multiple Range Test (DMRT). Sensory properties data were analyzed by non- parametric statistical analysis with Hedonic to Kruskal and Wallis test. The results showed that the addition of carrageenan on meatballs had no effect on the chemical composition, and sensory properties of meatballs, but it significant effect (P<0.01) on tenderness of beef meat ball with a score of 2.20 to 3.86 and of the range not elastic until elastic. Beef meatball had good quality was with the addition of carrageenan 2.5% which had moisture, protein, fat, ash content 66.37%, 9.44%, 0.68%, and 2.50% respectively, as well as had good sensory property.