Update Artikelilmiah: 21381

RONI SYAEFUDIN

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengetahui kadar air dan persentase produk bakso daging sapi dengan penggunaan bahan pengenyal yang berbeda. Materi yang digunakan adalah daging sapi 2000 gram, sodium tripolifosfat (STPP) 5 gram, karagenan 20 gram, agar-agar 20 gram, dan gelatin 20 gram. Metode penelitian dilakukan secara eksperimen dan menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan yang diuji adalah penambahan sodium tripolifosfat (STTP) sebanyak 0,25 % (P0), penambahan karagenan sebanyak 1 % (P1), penambahan agar-agar sebanyak 1 % (P2), dan penambahan gelatin sebanyak 1 % (P3). Peubah yang diamati adalah kadar air dan persentase produk bakso. Rataan kadar air bakso P0, P1, P2, dan P3 masing-masing yaitu 61,79%, 61,60%, 61,84%, dan 63,56% sedangkan rataan persentase produk bakso P0, P1, P2, dan P3 masing-masing yaitu 100,22%, 100,45%, 100,66%, dan 99,94%. Hasil analisis variansi menunjukkan bahwa penggunaan bahan pengenyal yang berbeda yaitu STPP, karagenan, agar-agar, dan gelatin berpengaruh tidak nyata (P>0,05) terhadap kadar air dan persentase produk bakso daging sapi. Kesimpulan, bakso dengan penambahan bahan pengenyal STPP, karagenan, agar-agar, dan gelatin mempunyai kadar air dan persentase produk yang sama.

Abtrak (Bhs. Inggris)

The study aimed to determine the water content and percentage of beef meatballs products with different additional ingredients. The materials used were beef 2000 gram, sodium tripolyphosphate (STPP) 5 gram, carrageenan 20 gram, jelly 20 gram, and 20 gram gelatin. The research method was done experimentally, using completely randomized design (CRD) with 4 treatments and 5 replications. The tested treatments were the additions of sodium tripolyphosphate (STTP) of 0.25% (P0), the addition of 1% carrageenan (P1), the addition of 1% jelly (P2), and the addition of 1% gelatin (P3). The variables observed were water content and percentage of beef meatballs product. The means water contents of meatballs were P0, P1, P2, and P3 were 61.79%, 61.60%, 61.84% and 63.56%, respectively, while the means percentage of meatballs product were P0, P1, P2, and P3 respectively is 100.22%, 100.45%, 100.66%, and 99.94% respectively. The results of variance analysis showed that the use of different additions ingredients i.e STPP, carrageenan, jelly, and gelatin has no significant effect (P>0.05) on water contents and percentage of beef meatball products. In conclusion, meatballs with the additions ingredients i.e STPP, carragenan, jelly and gelatin have similar water content and percentage of products.

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