SIFAT FISIK BAKSO DAGING SAPI DENGAN BAHAN PENGENYAL DAN LAMA PENYIMPANAN YANG BERBEDA
ABSTRAK: Meatball is emulsion
product which use additional ingredient to produce it The additional ingredient
is to influence quality and also give taste and to influence the structUre
produce characteristic of :meatball One of general additional ingredient is
Sodium Tripolifosfat (STPP). STPP is anorganic which th~ untion to increase pH
and tying the water, the water level decrease during process of cook, increase
rubbey and easy to slice, stabilize colour and uniformity with un oxidation.
The purpose of this research was to compare kind of rubbery effect (STPP and
Karagenan) and keep long time toward characteristic of meatball in
refrigerator. This research used . Random Project Complete (RPC) with pattern
factoria12 x 4 which is 3 replication. The effect toword influence in this
analysis with use variety investigate, if treatment have the obvious effect,the
Polinomial test will be done. The result of this research showed the difference
mark of meatball pH is very obvious (PO.05). The storage time will give a
difference effect toword pH mark. Meatball pH mark is very difference obvious
between before storage and after storage.
Keyword: meatball, sodium
tripolipoBfot, wagenan
Penulis: TAHRIR AULAWI DAN
RETTY NINSIX
Kode Jurnal: jppeternakandd090009
