dc.contributor.advisor | Suryati, Tuti | |
dc.contributor.advisor | Apriantini, Astari | |
dc.contributor.author | Maryati, Sri | |
dc.date.accessioned | 2022-05-31T06:04:31Z | |
dc.date.available | 2022-05-31T06:04:31Z | |
dc.date.issued | 2022 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/111899 | |
dc.description.abstract | Tepung garut memiliki kemiripan dengan tepung tapioka dalam hal
kandungan patinya, yaitu amilosa dan amilopektin, sehingga dapat menggantikan
tepung tapioka sebagai bahan pengisi makanan. Penelitian ini bertujuan
menganalisis pengaruh substitusi tepung garut sebagai bahan pengisi terhadap
karakteristik fisikokimia dan organoleptik bakso sapi, serta menentukan formulasi
bakso sapi dengan substitusi tepung garut yang terbaik. Penelitian ini menggunakan
rancangan acak lengkap (RAL) satu faktor dengan tiga pengulangan pembuatan
bakso. Faktor tersebut adalah kombinasi persentase penggunaan tepung garut dan
tepung tapioka yang terdiri atas P1 (100% tepung tapioka), P2 (20% tepung garut
dan 80% tepung tapioka), serta P3 (40% tepung garut dan 60% tepung tapioka).
Hasil penelitian menunjukkan bahwa substitusi tepung garut tidak memengaruhi
nilai aw, kadar air, kekenyalan, kadar protein, kadar abu, dan kadar serat bakso sapi,
tetapi menghasilkan nilai pH dan daya ikat air yang lebih tinggi dibandingkan tanpa
substitusi tepung garut. Uji hedonik menunjukkan bahwa substitusi tepung garut
tidak berpengaruh nyata terhadap parameter warna, rasa, aroma, dan kekenyalan.
Hasil uji mutu hedonik menunjukkan bahwa substitusi tepung garut berpengaruh
nyata (p<0,05) dapat meningkatkan intensitas warna bakso. Secara keseluruhan,
bakso sapi dengan substitusi tepung garut sebesar 20% menunjukkan hasil terbaik
berdasarkan nilai pH, daya ikat air, dan intensitas warna yang dihasilkan. | id |
dc.description.abstract | Arrowroot flour is similar to tapioca flour in terms of its starch content,
namely amylose and amylopectin, so it can substitute tapioca flour as a food filler.
This study aims to analyze the effect of substitution of arrowroot flour as a filler on
the physicochemical and organoleptic properties of beef meatballs and to identify
the best formula for meatballs with the substitution of arrowroot flour. This study
used a fully randomized design with one factor with three replicates in the
manufacture of meatballs. This factor is the combination of the percentage use of
arrowroot flour and tapioca flour, consisting of P1 (100% tapioca flour), P2 (20%
arrowroot flour and 80% tapioca flour), and P3 (40% arrowroot flour and 60%
tapioca flour). The results showed that the substitution of arrowroot flour did not
affect on the aw value, the water content, the elasticity, the protein content, the ash
content, and the fiber content, but produces the higher pH value and water holding capacity than without arrowroot flour substitution. The hedonic test showed that the
substitution of arrowroot flour had no significant effect on the parameters color,
taste, aroma, and the elasticity. The results of the hedonic quality test showed that
substitution of arrowroot flour had a significant effect (p<0.05) on increasing the
intensity of brightness of the meatballs. Overall, beef meatball with the substitution
of 20% arrowroot flour showed the best results based on the pH value, the water
holding capacity, and the intensity of the brightness. | id |
dc.language.iso | id | id |
dc.publisher | IPB University | id |
dc.title | Karakteristik Fisikokimia dan Organoleptik Bakso Sapi dengan Substitusi Tepung Garut (Maranta arundinacea) sebagai Bahan Pengisi | id |
dc.title.alternative | Physicochemical and Organoleptic Properties of Beef Meatball with Substitution of Arrowroot Flour (Maranta arundinacea) as a Filler | id |
dc.type | Undergraduate Thesis | id |
dc.subject.keyword | Arrowroot flour | id |
dc.subject.keyword | Beef meatball | id |
dc.subject.keyword | Organoleptic property | id |
dc.subject.keyword | Physicochemical property | id |