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PENGARUH PENAMBAHAN BUBUR RUMPUT LAUT (Eucheuma cottonii) TERHADAP SIFAT FISIK DAN
AKSEPTABILITAS BAKSO AYAM
CEPI PERMANA
ABSTRAK
Penelitian mengenai “Pengaruh Penambahan Bubur Rumput Laut
(Eucheuma cottonii) terhadap Sifat Fisik dan Akseptabilitas Bakso Ayam”
telah dilaksanakan pada tanggal 2 hingga 3 April 2013 di Laboratorium Teknologi Pengolahan Produk Peternakan dan Laboratorium Produksi Ternak Potong, Fakultas Peternakan, Universitas Padjadjaran, Sumedang. Tujuan penelitian untuk mengetahui pengaruh dan persentase penambahan bubur rumput laut terhadap sifat fisik dan akseptabilitas bakso ayam yang paling disukai. Penelitian dilakukan secara eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan dan diulang sebanyak enam kali. Peubah yang diamati adalah sifat fisik (susut masak, daya ikat air, dan keempukan) serta akseptabilitas (warna, rasa, aroma, keempukan, dan total penerimaan). Sidik ragam dilakukan untuk mengetahui pengaruh penggunaan bubur rumput laut terhadap sifat fisik dan akseptabilitas bakso ayam, sedangkan untuk mengetahui perbedaan antar perlakuan dilakukan Uji Duncan. Hasil penelitian menunjukkan bahwa penggunaan bubur rumput laut 10% menghasilkan bakso daging ayam dengan sifat fisik terbaik dan akseptabilitas disukai.
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THE EFFECT OF SEAWEED PORRIDGE (Eucheuma cottonii) ADDITION ON PHYSICAL CHARACTERISTICS AND
ACCEPTABILITY OF CHICKEN MEATBALL
CEPI PERMANA
ABSTRACT
Research about “The Effect of Addition of Seaweed Porridge
(Eucheuma cottonii) on Physical Characteristics and Acceptability of
Chicken Meatball” was conducted on April, 2nd
to 3rd 2013 at the Laboratory of Animal Products Technology and Laboratory of Beef Cattle Production, Faculty of Animal Husbandry, Universitas Padjadjaran, Sumedang. The objective of this research were to find out the effect and the level of seaweed porridge on physical characteristics and most preferable chicken meatball. This experiment used Completely Randomized Design (CRD) with three treatments and six times replication. Variables measured were physical characteristics (water holding capacity, cooking losses and tenderness) and acceptability (colour, taste, flavor, tenderness, and overall acceptance). Analysis of variance were used to find out the effect of the treatments and for the differences effect of each treatment were used Duncan Test. Results indicated that 10% seaweed porridge has the best chicken meatball on physical characteristics and the acceptability was like.
