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PENGARUH PENAMBAHAN BAGIAN-BAGIAN BUAH NANGKA MUDA (Artocarpus heterophyllus) TERHADAP KADAR AIR, KADAR ABU DAN SENSORIS BAKSO DAGING KELINCI
ABSTRAK
FIKA TRISITA ANDINI. Studi Subtitusi Tepung Tapioka Dengan Bagian-Bagian Buah Nangka Muda (Artocapus Heterophyllus) Untuk Pembuatan Bakso Kelinci. Fakultas Pertanian Universitas Mulawarman, 2016. (Dibawah Bimbingan Bernatal Saragih dan Krishna Purnawan Candra).
Bakso merupakan salah satu produk olahan hasil ternak yang bergizi tinggi dan banyak digemari masyarakat. Pengolahan bakso kelinci dengan bagian-bagian buah nangka muda yaitu daging kulit, buah dan biji dapat meningkatkan kualitas bakso serta memungkinkan konsumen memperoleh alternatif dalam pengolahan.
Tujuan dari penelitian ini adalah untuk mengetahui pengaruh subtitusi bagian-bagian nangka muda (Artocarpus Heterephyllus) pada uji organoleptik bakso daging kelinci dan perlakuan terbaikmya. Penelitian ini telah dilakukan pada bulan November sampai Desember di Laboratorium Pengemasan dan Pasca Panen Hasil Pertanian serta Laboratorium Kimia dan Biokimia Hasil Pertanian Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Mulawarman.
Rancangan percobaan yang digunakan adalah faktor tunggal menggunakan rancangan acak lengkap (RAL), terdiri dari 4 perlakuan dan enam ulangan. Perlakuan yang diteliti adalah subtitusi tepung tapioka dengan bagian-bagian nangka muda yaitu buah, kulit dan biji 11%. Data yang diperoleh analisis sidik ragam, dan dilanjutkan dengan uji beda nyata terkecil (BNT) pada taraf α 5%, sedangkan untuk uji sensoris, data di transformasi dalam bentuk interval menggunakan MSI (method of sucsessive interval).
Hasil penelitian menunjukkan bahwa adanya pengaruh subtitusi bagian-bagian buah nangka muda pada uji organoleptik bakso daging kelinci ditinjau dari warna, rasa, aroma dan tekstur. Sampel bakso daging kelinci dengan subtitusi bagian-bagian nangka muda yang terbaik ternyata adalah sampel subtitusi daging kulit nangka muda dengan kandungan kadar air 63,57%, kadar abu 3,29%, kadar protein 20,84%, lemak 0,16% dan serat kasar 0,004%.
kata kunci: bakso, daging kelinci, nangka muda.
ABSTRACT
FIKA TRISITA ANDINI. Study of Substitution of Cassava Starch With Parts of The Jackfruit (Artocarpus Heterophyllus) for The Meatballs a Rabbit. Faculty of Agriculture Mulawarman University. 2016. (Advised by Bernatal Saragih and Krishna Purnawan Candra).
Meatball is one of products processed the results of a highly nutritious and lot of public likes. Processing 0f meatballs a rabbit with parts of the jackfruit which is the fruit, skin and seeds can improve the quality of meatballs as well as to allow consumers to obtain alternative in processing.
The aims of this research was purposed to find out substitution parts of jackfuit on analysis organoleptic meatballs a rabbit and the best treatment. This study was conducted in November until December 2015 at the Laboratory of Processing and Quality Control of Agricultural Products and Laboratory of Packaging and Post-harvest Agricultural Products and Agricultural Chemical Laboratory Technology Department of Agricultural Products Technology, Faculty of Agriculture Mulawarman University.
The experimental design used was the single factor using a completely randomized design (CRD), consisting of four treatments and six replications. The treatment studied was is the addition of parts of the jackfruit which is the fruit, skin and seeds. The data obtained were analysed using analysis of variance, and continued with test significant difference (LSD) test at level α of 5%, while for sensory test, data was transformed into a form of interval using the MSI (method of successive interval).
The result showed that there was effect of substitution parts of jackfruit of analysis organoleptic meatballs a rabbit seen from the colour, flavour, taste and texture. The meatballs a rabbit with substitution parts of jackfruit to be the best sample substitution skin of jackfruit. It contains 63,57% of water, 3,29% of ash, 20,84% of protein, 0,16% of fat, and 0,004% of crude fiber.
keywords: meatball, rabbit, jackfruit
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