PEMBUATAN BAKSO DARI BIJI LAMTORO (Leucaena leucocephala) DENGAN PENAMBAHAN PUTIH TELUR DAN LAMA PEREBUSAN
ABSTRACT: This study aims to
know how do make the addition of egg whites and long boiling on the quality of the
seed meatballs lamtoro. This study using completely randomized design ( RAL)
with two factors. The first factors is addition of egg whites (P), which
consists of 4 levels, namely: (P1=10% , P2 = 15%, P3 = 20%, and P4 = 25%). The
second Factors is long boiling (L) which consists of 4 levels, namely : (L1 =
10 minute, L2 = 15 minute, L3 = 20 minute, and L4 = 25 minute). Parameters
analyzed were protein content, carbohydrate content, tannins content, and
organoleptic values of texture, aroma ,and taste.
The research result to addition of egg whites gives highly significant
effect to protein content, ,organoleptic texture, aroma, and taste, while no
significant effect on carbohydrate content, andtannins content. while the long
boiling gives highly significant effect on organoleptic texture content, aroma content,
and taste content while no significant effect on protein content,carbohydrate
content, and tannins content.The interaction between addition of egg whites and
long boiling gives no significant effect on protein content, carbohydrate
content, tannins content, and organoleptic values of texture, aroma ,and taste.
The best comparison treatment in increasing the number of addition of egg
whites is 25% and long boiling that is 10 minute.this is because the process of
making meatballs from the seeds of this lamtoro give texture, aroma and taste
good.
Penulis: Budi Suarti, Umar
Ramadhan Batu Bara, Misril Fuadi
Kode Jurnal: jppertaniandd160291
