PENGARUH EDIBLE COATING DENGAN KONSENTRASI BERBEDA TERHADAP KADAR PROTEIN, DAYA IKAT AIR DAN AKTIVITAS AIR BAKSO SAPI SELAMA MASA PENYIMPANAN

Hifni Sofyan Arief, Yoyok Budi Pramono, Valentinus Priyo Bintoro

Abstract


The aim of this research is to know the influence of different concentration from edible coating to protein, water holding capacity and water activity of beef meatball at shelf life period. The experimental design that is used in this research is Randomized complete design by 5 treatments and 4 repetitions. The treatment that is applied in this research is immersion in different concentration from edible coating. The result of this research shows that the treatment of different concentration from edible coating (0%, 0.5%, 1%, 1.5% and 2%) in beef meatball at shelf life period has an significantly affected (P<0.05) to protein, water holding capacity and water activity. Continually result of protein is 12.12%, 11.87%, 10.95%, 10.79% and 10.72%. Continually result of water holding capacity continually is 32.07%, 34.47%, 26.64%, 20.43% and 17.64%. Continually result of water activity is 0.949; 0.954; 0.944; 0.944 and 0.947. The best result of protein, water holding capacity and water activity to edible coating treatment is on concentration 0.5 %. The advice of this research is the use of edible coating concentration 0.5% method can be applied because it can keep the quality of the protein, water holding capacity and water activity from beef meatball.

Keyword: beef meatball, edible coating

ABSTRAK

Penelitian ini bertujuan untuk mengetahui pengaruh edible coating dengan konsentrasi berbeda terhadap kadar protein, daya ikat air (DIA) dan aktivitas air (aw) bakso sapi selama masa penyimpanan. Rancangan percobaan yang digunakan dalam penelitian adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diterapkan dalam penelitian ini adalah pencelupan dalam edible coating konsentrasi berbeda. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi edible coating yang berbeda (0%, 0,5%, 1%, 1,5% dan 2%) pada bakso sapi selama masa penyimpanan berpengaruh nyata (P<0,05) terhadap kadar protein, daya ikat air dan aktivitas air. Kadar protein bakso sapi yang dihasilkan berturut-turut yaitu: 12,12%, 11,87%, 10,95%, 10,79% dan 10,72%. Daya ikat air yang dihasilkan berturut-turut yaitu 32,07%, 34,47%, 26,64%, 20,43% dan 17,64%. Aktivitas air yang dihasilkan berturut-turut yaitu 0,949; 0,954; 0,944; 0,944 dan 0,947. Kadar protein dan daya ikat air dan aktivitas air terbaik didapat pada perlakuan edible coating konsentrasi 0,5%. Saran dari penelitian ini adalah metode pemberian edible coating konsentrasi 0,5% dapat diterapkan karena dapat menjaga kualitas bakso sapi dilihat dari kadar protein, daya ikat air dan aktivitas air.

Kata kunci: bakso sapi, edible coating


Keywords


bakso sapi; edible coating;beef meatball

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