Artikel Ilmiah : D1E014149 a.n. RONI SYAEFUDIN
| NIM | D1E014149 |
|---|---|
| Namamhs | RONI SYAEFUDIN |
| Judul Artikel | KADAR AIR DAN PERSENTASE PRODUK BAKSO DAGING SAPI DENGAN BAHAN PENGENYAL YANG BERBEDA |
| 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. |
| Kata kunci | Bakso, daging sapi, bahan pengenyal, kadar air, persentase produk. |
| Pembimbing 1 | Ir. Kusuma Widayaka, MS |
| Pembimbing 2 | Dr. Ir. Agustinus Hantoro Djoko Rahardjo, MP |
| Pembimbing 3 | |
| Tahun | 2018 |
| Jumlah Halaman | 7 |
| Tgl. Entri | 2018-04-05 15:10:42.699594 |