Sifat Fisik Kimia Organoleptik Bakso Daging Sapi dengan Penambahan Wortel dan Kitosan sebagai Pengenyal

Abstract

Meatballs is an emulsion products that require additional materials in the manufacturing process. The objective of this research was to compare the physical, chemical and organoleptic beef meatballs that made by using chitosan with carrot as elasticity. Results showed that meatballs addition of chitosan and meatballs addition of STPP significantly (P<0.05) on pH and no significant effect on the water absorption, elasticity, moisture content and ash content. Hedonic test showed that meatballs addition of chitosan and meatballs addition of STPP significantly (P<0.05) on the color and no significant effect on the smell, firmness and flavor. Hedonic quality tests showed that meatballs with addition of chitosan significantly (P<0.05) on color, smell, firmness and flavor. Chitosan could replace STPP in making beef meatballs. Based on the physical and chemical properties of chitosan with level of 0.1% and 0.3% can replace STPP as an ingredient in making meatballs elastic.