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PENGARUH PENGGUNAAN BERBAGAI TAKARAN WORTEL (Daucus carota L.) TERHADAP SIFAT FISIK DAN
AKSEPTABILITAS BURGER DAGING SAPI
Priskandi Purwo Sukarno
ABSTRAK
Penelitian mengenai “Pengaruh Penggunaan Berbagai Takaran Wortel (Daucus carota L.) terhadap Sifat Fisik dan Akseptabilitas Burger Daging Sapi” dilaksanakan pada bulan April 2013 bertempat di Laboratorium Teknologi Pengolahan Produk Peternakan (TPPP) Fakultas Peternakan Universitas Padjadjaran. Tujuan penelitian ini adalah untuk mengetahui pengaruh dan besaran persentase penggunaan wortel terhadap sifat fisik (daya ikat air, susut masak, keempukan) dan akseptabilitas (rasa, aroma, keempukan dan total penerimaan) burger sapi yang paling disukai. Metode penelitian yang digunakan adalah metode eksperimen berdasarkan Rancangan Acak Lengkap (RAL) dengan empat perlakuan (100% burger tanpa penggunaan wortel, 95% burger ditambah wortel 5%, 90% burger ditambah wortel 10%, dan 85% burger ditambah wortel 15%), setiap perlakuan diulang sebanyak lima kali. Untuk mengetahui pengaruh perlakuan dilakukan Analisis Sidik Ragam dan untuk mengetahui perbedaan antar perlakuan digunakan Uji Tukey. Hasil penelitian menunjukkan bahwa penggunaan 10% wortel menghasilkan burger sapi dengan sifat fisik terbaik dan akseptabilitas yang paling disukai.
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THE EFFECT OF CARROT (Daucus carota L.) LEVEL ON THE PHYSICAL CHARACTERISTICS AND ACCEPTABILITY
OF BEEF BURGER
Priskandi Purwo Sukarno
ABSTRACT
Research of “The Effect of Carrot (Daucus Carota L.) Levels on the Physical Characteristics and Acceptability of Beef Burger” has been carried on April 2013 at Animal Product Technology Laboratory, Faculty of Animal Husbandry, Universitas Padjadjaran. The purpose of the research were to find out the effect and percentage of carrot of most preferred beef burger against physical characteristics (water holding capacity, cooking loss, tenderness) and acceptability (taste, flavor, tenderness, and total acceptance). This experiment based on Completely Randomized Design. There were four treatments (100% burger without using of carrots, 95% burger plus 5% carrot, 90% burger plus 10% carrot, and 85% burger plus 15% carrot), each treatment replicates five times. Anova test was held to find out the treatment effect and Tukey Test was held to find out the differences between treatments in this research. Results indicated that the most preferred is 10% carrot concentration in beef burger.