Update Artikelilmiah: 18710

LARAS ENI SETIANINGSIH

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Abstrak (Bhs. Indonesia)

Penelitian yang bertujuan untuk mengkaji pengaruh penggunaan jumlah putih telur yang berbeda pada pembuatan bakso daging kelinci terhadap kadar protein dan kadar lemak bakso. Pengambian data dilaksanakan tanggal 8 April sampai 27 April 2017. Materi yang digunakan meliputi bahan seperti daging kelinci, tepung tapioka, bumbu-bumbu, putih telur. Peralatan meliputi timbangan analitik, mixer, baskom, oven, seperangkat alat analisa protein dan lemak. Rancangan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 6 ulangan. Perlakuan penggunaan putih telur terdiri dari P1 (6%), P2 (9%), P3 (12%) dan P4 (15%). Variabel yang diukur adalah kadar protein dan kadar lemak. Data yang diperoleh dianalisis menggunakan analisis variansi dan uji  orthogonal polinomial.Hasil penelitian menunjukkan bahwa penggunaan putih telur (6%, 9%, 12% dan 15%), memberikan pengaruh sangat nyata (P<0.01) terhadap kadar protein dan kadar lemak bakso daging kelinci.Uji lanjut pengunaan putih telur sampai taraf 15% terhadap kadar protein menghasilkan persamaan garis linear dengan persamaan Y= 17,1102 + 0,7430X (r= 0,97), untuk kadar lemak menghasilkan persamaan garis linear dengan persamaan Y= 5.6377- 0.1503X (r= 0,98). Kesimpulan penelitian adalah penggunaan jumlah putih telur yang berbeda pada pembuatan bakso daging kelinci sampai taraf 15% meningkatkan kadar protein dan menurunkan kadar lemak.

Abtrak (Bhs. Inggris)

Purpose of the research was to study the effect of different levels addition egg white onprotein content and fat content of rabbit meatball. Research was conducted from April 8th until April 23th 2017. The materials used were rabbit meat, tapioca powder, seasonings, egg white. The tools used were tare, mixer, bowl, oven, a set protein and fat content analysis. The research was used completely randomized design (CRD) was used with 4 treatments and 6 replication. Treatments used egg white were composed of P1 (6%), P2 (9%), P3 (12%) and P4 (15%).Variablesmeasured were protein content and fat content. Data was analyzed by variance analysis and continued by orthogonal polynomial. The result showed that addition egg white of rabbit meatball (6%, 9%, 12%, 15%) have very significant effect (P<0.01) on protein content andfat content of rabbit meatball. The continue analysis added egg white until 15% on protein content produce equation linear line Y= 17,1102 + 0,7430X (r= 0,9751), on fat content produce equation linear lineY= 5.6377- 0.1503X (r= 0,9842). The conclusion is addition egg white of rabbit meatballuntil to 15% causes the increasing protein content, but descending the fat content.

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