KARAKTERISTIK KIMIA DAN MUTU SENSORI BAKSO IKAN PATIN DENGAN PENGGUNAAN TEPUNG BONGGOL PISANG DAN TAPIOKA
Abstract: Meatballs is a
processed meat product that is very popular among people. This study was aimed to obtain the best ratio
of banana excrescence flour and tapioca on the quality of patin fish meatballs.This
research was conducted by using Completely Randomized Design (CRD) experiment
with five treatments and three replications. The data were analyzed by ANOVA
followed by Duncan’s New Multiple Range Test (DNMRT) at 5% level. The treatments in this research were P1
(ratio banana excrescence flour and tapioca 0:3), P2 (ratio banana excrescence
flour and tapioca 1:2), P3 (ratio banana excrescence flour and tapioca 1:1), P4
(ratio banana excrescence flour and tapioca 2:1), and P5 (ratio banana
excrescence flour and tapioca 3:0). The
results analysisof variance show that ratio of the banana excrescence flour and
tapioca significantly affected themoisture, ash, fiber, fat and protein
contentsas well as sensory evaluation of meatballs. The best formulations was
obtained on the meatballs are P2 with ratio
banana excrescence flour and tapioca 1:2 which had a moisture content
68.34%, ash content 1.93%, fat content 0.81%, fiber content of 1.51% and protein content 12. 92%.Meatballs is a
processed meat product that is very popular among people. This study was aimed to obtain the best ratio
of banana excrescence flour and tapioca on the quality of patin fish
meatballs.This research was conducted by using Completely Randomized Design
(CRD) experiment with five treatments and three replications. The data were
analyzed by ANOVA followed by Duncan’s New Multiple Range Test (DNMRT) at 5%
level. The treatments in this research
were P1 (ratio banana excrescence flour and tapioca 0:3), P2 (ratio banana
excrescence flour and tapioca 1:2), P3 (ratio banana excrescence flour and
tapioca 1:1), P4 (ratio banana excrescence flour and tapioca 2:1), and P5
(ratio banana excrescence flour and tapioca 3:0). The results analysisof variance show that
ratio of the banana excrescence flour and tapioca significantly affected
themoisture, ash, fiber, fat and protein contentsas well as sensory evaluation
of meatballs. The best formulations was obtained on the meatballs was P2 with
ratio banana excrescence flour and
tapioca 1:2 which had a moisture content 68.34%, ash content 1.93%, fat content
0.81%, fiber content of 1.51% and
protein content 12. 92%.The level of consumer preferences towards meatballs
based on sensory descriptive and hedonic test of P2 treatment had a
grayish-white color, aroma produced was somewhat fishy, had a taste the
somewhat taste fishand texture of the resulting slightly chewy. Attributes
color, aroma, flavor and texture of hedonic test gave the impression of a
somewhat like.
Penulis: Daniel Chandra
Manurung, Usman Pato, Evy Rossi
Kode Jurnal: jppertaniandd170311
