Update Artikelilmiah: 17207

NUR FARIDA LESTARI

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengetahui kekenyalan dan penerimaan konsumen terhadap bakso daging sapi yang diberi bahan pengenyal putih telur dengan persentasi yang berbeda. Materi, 8 kg daging sapi segar dan 6 butir telur ayam niaga. Penelitian ini menggunakan metode eksperimental, menggunakan Rancangan Acak Lengkap (RAL) untuk uji kekenyalan dengan 6 kali ulangan dan Rancangan Acak Kelompok (RAK) untuk penerimaan konsumen menggunakan 25 panelis semi terlatih, dengan 4 perlakuan yaitu adonan bakso tanpa penambahan putih telur (R0), adonan bakso dengan penambahan putih telur 1 % dari bobot daging (R1), 2% (R2), dan 3% (R3). Data yang diperoleh ditabulasikan dalam tabulasi data dan dianalisis dengan analisis variansi dilanjutkan dengan uji Orthogonal Polinomial. Hasil penelitian menunjukan bahwa penambahan putih telur dalam pembuatan bakso daging sapi berpengaruh sangat nyata (P<0,01) terhadap kekenyalan dan penerimaan konsumen. Rataan nilai kekenyalan bakso daging sapi dengan penambahan putih telur masing-masing adalah R0: 0,0767 mm/g/dt, R1: 0,0732 mm/g/dt, R2: 0,0685 mm/g/dt, R3: 0,0631 mm/g/dt dan penerimaan konsumen, R0: agak suka - suka, R1: agak suka - suka, R2: suka - sangat suka, R3: suka - sangat suka. Kesimpulan, semakin tinggi pemberian putih telur sampai 3% dalam pembuatan bakso daging sapi meningkatkan kekenyalan bakso dan penerimaan konsumen terhadap bakso tersebut.

Abtrak (Bhs. Inggris)

The purpose of the research was to find out the elasticity and the consumer acceptances of beef meatball due to the elasticity material, and egg whites with different percentages. The materials used were 8 kg of fresh beef and 6 pcs of fresh egg whites. The research method was experiment used Complete Randomized Design (CRD) to test the elasticity by six times replications and Randomized Complete Block Design (RCBD) to test the consumer acceptance by 25 semi-skilled panelists, with four treatments, namely meatball batter without the addition of egg white (R0), batter meatball with the addition of egg whites, 1% of the weight of the beef (R1), 2% (R¬2), and 3% (R3). The data obtained were tabulated in the data tabulation and analyzed by variance analysis, followed by Orthogonal Polinomial test. The results showed that the addition of egg whites in manufacturing beef meatball was highly significant (P<0.01) on the elasticity and consumer acceptance. The average values of elasticity of beef meatball with the addition of egg whites, respectively R0: 0.0767 mm/g/second, R1: 0.0732 mm/g/second, R2: 0.0685 mm/g/second, R3: 0.0631 mm/g/second and the consumer acceptances were R0: quite like – like beef meatball, R1: quite like – like beef meatball, R2: like – really like beef meatball, R3: like – really like beef meatball. In conclusion, the higher addition of the egg whites until 3% in manufacturing beef meatball, the higher the elasticity and consumer acceptance of the meatball.

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