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PENGARUH PENAMBAHAN PERSENTASE BUBUR RUMPUT LAUT (Eucheuma cottonii) TERHADAP
KOMPOSISI KIMIA BAKSO AYAM
Daniar Damarwulan
ABSTRAK
Penelitian ini mempelajari tentang Pengaruh Penambahan Persentase Bubur Rumput Laut (Eucheuma cottonii) Terhadap Komposisi Kimia Bakso Ayam telah dilaksanakan pada tanggal 15 Maret – 1 April 2013. Tujuan penelitian ini adalah mengetahui berapa besar pengaruh penambahan persentase bubur rumput laut terhadap komposisi kimia (kadar air, kadar karbohidrat, kadar protein dan kadar lemak) bakso ayam serta mengetahui tingkat persentase penggunaan bubur rumput laut yang menghasilkan bakso ayam dengan komposisi kimia yang terbaik. Penelitian dilakukan secara eksperimen dengan menggunakan rancangan acak lengkap dengan 3 perlakuan (bubur rumput laut 5%, 10%, dan 15%) dan setiap perlakuan diulang sebanyak 6 kali. Untuk mengetahui pengaruh perlakuan dilakukan analisis sidik ragam dan untuk mengetahui perbedaan antar perlakuan dilakukan Uji Jarak Berganda Duncan. Hasil penelitian menunjukkan bahwa penambahan persentase bubur rumput laut berpengaruh nyata terhadap kadar air, kadar karbohidrat dan kadar lemak, tetapi tidak berpengaruh nyataterhadap kadar protein. Penambahan bubur rumput laut 5% menghasilkan bakso ayam dengan komposisi kimia terbaik, dengan kadar air 71,45%, kadar karbohidrat 9,14%, kadar protein 11,68%, dan kadar lemak 5,39%.
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THE EFFECTS OF SEAWEED (Eucheuma cottonii) PUREE PERCENTAGE ADDITION TOWARDS THE CHEMICAL
COMPOSITION OF CHICKEN MEATBALLS
Daniar Damarwulan
ABSTRACT
Reasearch on the effects of seaweed (Eucheuma cottonii) puree percentage addtion towards the Chemical Composition of Chicken Meatball washeld on March 15 to April 1st, 2013. Aims of the reasearch was to determine the effects of seaweed puree percentage addition towards chemical composition(moisture content, carbohydrate content, protein content and fat content) of chicken meatballs and determine the best percentage of seaweed puree addition which produced chicken meatballs with the best chemical composition. The Research was done experimentally using acompletely randomized design with 3 treatments (seaweed pureed 5%, 10%, and 15%) andeach treatment was repeated 6 times. Analysis variance was used to determine the effects of treatment and Duncan's Multiple Range Test was used to determine the differences between treatments. The results showed that the addition of seaweed puree gave significant effects on water, carbohydrate and fat contents, while gave no significant effects on protein contents. The 5% seaweed puree gave the best chemical composition of chicken meatballs with water content of 71.45%, 9.14% carbohydrate content, protein content of 11.68%, and 5.39% fat content.
