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AGIL MAULANA MAHATIR
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PENGARUH PENAMBAHAN SUSU SKIM PADA PEMBUATAN BAKSO DAGING AYAM TERHADAP KUALITAS KADAR PROTEIN DAN KADAR AIR
Abstrak (Bhs. Indonesia)
Penelitian bertujuan untuk mengetahui pengaruh penambahan susu skim terhadap kadar protein dan kadar air bakso daging ayam. Pengujian kadar protein dan kadar air menggunakan Rancangan Acak Lengkap dengan 3 perlakuan yaitu ; P0 : Adonan bakso dengan susu skim 2%, P1 : Adonan bakso dengan susu skim 4%, P2 : Adonan bakso dengan susu skim 6%. Seluruh perlakuan yang dianalisa diulang sebanyak 6 kali. Data dianalisis dengan analisis variansi, dan uji lanjut Orthogonal Polinomial. Hasil Penelitian menunjukan bahwa pembuatan bakso daging ayam dengan penambahan susu skim berpengaruh tidak nyata (P> 0,05) terhadap kadar protein, tetapi cenderung naik kadar proteinnya. Pembuatan bakso daging ayam dengan penambahan susu skim berpengaruh tidak nyata (P > 0,05) terhadap kadar air, tetapi cenderung turun kadar airnya. Kesimpulan, yaitu bakso daging ayam yang dibuat dengan penambahan susu skim menghasilkan kadar protein dan kadar air yang sama.
Abtrak (Bhs. Inggris)
The study aims to determine the effect of the addition of skim milk to protein content and water content of meatball chicken. Testing the protein content and water content using a Completely Randomized Design with 3 treatments namely; P0: Meatball dough with skim milk 2%, P1: Meatball dough with skim milk 4%, P2: Meatball dough with 6% skim milk. All treatments analyzed were repeated 6 times. Data were analyzed with analysis of variance, and Orthogonal Polynomial further tests. The results showed that making chicken meatballs with the addition of skim milk had no significant effect (P> 0.05) on protein content, but tended to increase in protein content. Chicken meatball making with the addition of skim milk has no significant effect (P> 0.05) on water content, but tends to decrease in water content. Conclusion, namely chicken meatballs made with the addition of skim milk produce the same protein content and water content.
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