Pengaruh Penggunaan Pati Sagu dan Aren (Alami dan HMT) Terhadap Kualitas Tekstur Bakso Sapi

Abstract

Meatballs are processed food made from meat, starch, and some seasoning as a flavor enhancer. Research done to observe the effect of different starch being used in ingredients to its organoleptic characrteristics. In this study, arenga starch and sago starch were being used and compared with arenga starch and sago starch modified by Heat Moisture Treatment (HMT) method as filler for meatballs. Modified starch with HMT method can alter the physical characteristics, such as starch gelatinization temperature shift, cohesiveness, solulability and hardness. Each of these types of meatballs are distinguished by the use of starch concentration of 5%, 10 %, 15 %, and 20 % of the total starch dough. Analysis texture profile conducted using instrumental texture analyzer TA-XT2i and organoleptic (ISO 11036). In addition, Pearson correlation was done to show the relationship of these two analyzes. Texture parameters were measured, among others; hardness, cohesiveness, springiness, chewiness, and gumminess. Both analysis showed that meatballs made of Arenga native starch had the best texture and was the most liked by the panelists. Pearson correlations showed a positive relationship to the parameters of hardness, chewiness, and gumminess, while springiness negatively related