Update Artikelilmiah: 40316

MOHAMMAD HAIKAL

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Tujuan penelitian mengetahui pengaruh penambahan bahan pengenyal berbeda terhadap kadar air dan persentase produk bakso daging ayam. Hal tersebut mengharuskan adanya bahan alami sebagai pengganti, perlu dilakukan penelitian terkait bahan pengenyal alami terhadap kadar air dan persentase bakso ayam. Materi yang digunakan adalah daging ayam broiler dan pengenyal STPP, karagenan, dan agar agar. Perlakuaan yang diujikan adalah : P0= Bakso daging ayam broiler tanpa penambahan bahan pengenyal, P1= Penambahan 0,25 % STPP, P2 = Penambahan 1 % karagenan, P3= Penambahan 1 % agar-agar, setiap perlakuan diulang 5 kali. Rancangan penelitian dengan Rancangan Acak Lengkap (RAL), variabel yang diamati adalah kadar air dan persentase produk bakso. Hasil analisis variansi menunjukkan bahwa penambahan bahan pengenyal yang berbeda berpengaruh tidak nyata (P>0,05) terhadap kadar air bakso. Hal tersebut karena bahan alami ataupun buatan yang digunakan sebagai bahan pengenyal mempunyai kemampuan mengikat air yang sama. Kadar air yang didapatkan berkisar 60,334% hingga 61,484%. Berdasarkan hasil analisis variansi penggunaan berbagai pengenyal bakso berpengaruh sangat nyata (P<0,01) terhadap persentase produk bakso. Persentase produk bakso yang diperoleh berkisar 103,384% hingga 110,376%. Penambahan berbagai pengenyal menunjukkan hasil kadar air yang diperoleh sama, sementara untuk persentase produk bakso hasilnya dengan pemberian karagenan sebesar 1% dapat meningkatkan persentase produk.

Abtrak (Bhs. Inggris)

The purpose of the study was to determine the effect of adding different chewing agents on the moisture content and percentage of chicken meatball products. This requires the existence of natural ingredients as a substitute, it is necessary to conduct research related to natural chewing materials on the water content and percentage of chicken meatballs. The materials used are broiler chicken meat and STPP chewers, carrageenan, and agar agar. The treatments tested were: P0= Broiler chicken meatballs without the addition of chewing agents, P1= Addition of 0.25% STPP, P2 = Addition of 1% carrageenan, P3= Addition of 1% agar-agar, each treatment was repeated 5 times. The study design with Complete Randomized Design (RAL), the variables observed were water content and percentage of meatball products. The results of the variance analysis showed that the addition of different chewing agents had an intangible effect (P>0.05) on the moisture content of meatballs. This is because natural or artificial materials used as chewing materials have the same ability to bind water. The water content obtained ranges from 60.334% to 61.484%. Based on the results of the analysis of variance, the use of various meatball chewers has a very real effect (P<0.01) on the percentage of meatball products. The percentage of meatball products obtained ranges from 103.384% to 110.376%. The addition of various chewers shows the same moisture content results, while for the percentage of meatball products the results by giving carrageenan by 1% can increase the percentage of products.

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