Abstract
This study aims to determine the effect of adding the proportion of carrot flour and cooling time on the microbiological quality of chicken meatballs and to determine the proportion of the best carrot flour added to chicken meatballs on microbiological and organoleptic quality. The method used in this research was randomized block design (RAK), which had 2 treatments, namely the addition of carrot flour to tapioca flour (0%, 25%, 50% and 75%) and cooling time (3 days and 5 days). The tests carried out included microbiology (pH, total plate count, total coliform, total yeast and mold) and organoleptic tests (taste, color, aroma, texture). The data obtained were analyzed using ANOVA statistical analysis using Minitab software and followed by the Tuckey difference test, while the organoleptic parameters were analyzed using the Fridmen test. The results of the study based on microbiological tests showed the best treatment according to the Zeleny method in L1W3 treatment (3 days cooling time; 25% tapioca flour: 75% carrot flour). The results of microbiological research showed that with pH (6.55), total plate count (0, 12 log10²cfu / gr), total coliform (0.03 log10²cfu / gr), total yeast and molds (0.17 log10²cfu / gr), and organoleptic taste 2.72 (neutral), aroma 2.92 (neutral), color 3 , 08 (neutral) and texture 3 (neutral). The results of the study based on the Organoletic test showed that the best treatment was in the L1W1 treatment (3 days cooling time; 75% tapioca flour: 25% carrot flour) the results of organoleptic research showed that with the provisions of pH (6.55), total plate count (1.43 log10²cfu / gr), total coliform (1.15 log10²cfu / gr), total yeast and mold (2.33 log10² cfu / gr), and organoleptic taste 3 (neutral), aroma 3.96 (like), color 3.64 (like ) and textures 2.32 (disliked).
Highlights
This study aims to determine the effect of adding the proportion of carrot flour and cooling time on the microbiological quality of chicken meatballs and to determine the proportion of the best carrot flour added to chicken meatballs on microbiological and organoleptic quality
Metode yang digunakan dalam penelitian bakso daging ayam yaitu rancangan acak kelompok (RAK), memiliki 2 perlakuan yaitu penambahan tepung wortel terhadap tepung tapioka (0%, 25%, 50% dan 75%) dan lama pendinginan (3 hari dan 5 hari)
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Summary
Volume 11, No 2, (2020), Halaman 162-170 statistik Anova menggunakan software minitab dan dilanjutkan dengan uji beda Tuckey, sedangkan parameter organoleptik dilakukan analisis statistik menggunakan uji Fridmen. Hasil dari penelitian berdasarkan uji mikrobiologi menunjukkan perlakuan terbaik menurut metode Zeleny pada perlakuan L1W3 (lama pendinginan 3 hari; tepung tapioka 25%: tepung wortel 75%) hasil penelitian mikrobiologi menunjukkan dengan ketentuan pH (6,55), total plate count (0,12 log102cfu/gr), total coliform (0,03 log102cfu/gr), total khamir dan kapang (0,17 log102cfu/gr), dan organoleptik rasa 2,72 (netral), aroma 2,92 (netral), warna 3,08 (netral) dan tekstur 3 (netral). Rancangan percobaan yang dilakukan dalam penelitian pembuatan bakso daging ayam dengan penambahan tepung wortel ini menggunakan Rancangan Acak Kelompok Faktorial (RAK Faktorial) yang terdiri dari 2 faktor dengan 3 kali ulangan yaitu : faktor 1 : lama pendinginan dengan 2 perlakuan (3 hari dan 5 hari).
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