Formulasi Produk Bakso Daging Sapi di Meatly Eats (Sijamal Corp.)

Abstract

'Meatly eats' adalah restoran yang mengutamakan kualitas produk dan kepuasan pelanggan dengan menjual produk utama berupa olahan daging sapi seperti bakso. Studi ini bertujuan untuk mengetahui proporsi daging sapi, tapioka, dan karagenan dari rancangan Response Surface Methodology (RSM) untuk meningkatkan nilai kekenyalan bakso meatly yang sesuai dengan bakso rujukan; mengetahui perbedaan karakteristik fisik, kimia, dan organoleptik antara bakso terbaik dengan bakso meatly dan bakso rujukan; serta mengetahui pengaruh proporsi daging sapi, tapioka, dan karagenan terhadap sifat fisik, kimia, dan organoleptik. Metode penelitian meliputi eksplorasi masalah, ideasi, pembuatan prototipe, dan validasi dengan data dari observasi, wawancara, eksperimen dan tinjauan pustaka. Data diproses menggunakan software Design Expert dan SPSS. Optimasi proses yang diperoleh dari RSM dengan proporsi daging sapi 52%, tapioka 12%, dan karagenan 0.9% mampu menghasilkan nilai kekenyalan sebesar 2.540 kgf. Hasil validasi pada kondisi proses tersebut menghasilkan nilai kekenyalan sebesar 2.496 kgf. Variabel daging sapi lebih signifikan (P<0.05) dalam mengoptimasi nilai kekenyalan dibandingkan dengan variabel karagenan. Adapun variabel tapioka tidak berpengaruh signifikan (P>0.05) dalam mengoptimasi nilai kekenyalan. Karakteristik fisik dan kimia dari produk bakso meatly, bakso usulan, dan bakso rujukan telah diketahui. Hasil organoleptik terhadap kekenyalan menunjukkan bakso meatly dan bakso rujukan memiliki nilai kesukaan yang sama, sedangkan bakso usulan lebih disukai. Tekstur permukaan dan bentuk visual bakso usulan dan bakso rujukan lebih disukai dibandingkan bakso meatly saat ini.

'Meatly Eats' is a restaurant that prioritizes product quality and customer satisfaction by offering beef-based products such as meatballs. This study aims to determine the optimal proportions of beef, tapioca, and carrageenan using Response Surface Methodology (RSM) to improve the texture of Meatly meatballs to match that of reference meatballs; to identify the physical, chemical, and organoleptic differences between the best meatballs, Meatly meatballs, and reference meatballs; and to assess the impact of beef, tapioca, and carrageenan proportions on physical, chemical, and organoleptic properties. The research methods include problem exploration, ideation, prototyping, and validation using data from observations, interviews, experiments, and literature review. Data were processed using Design Expert and SPSS software. The process optimization obtained from RSM with beef at 52%, tapioca at 12%, and carrageenan at 0.9% achieved a chewiness value of 2.540 kgf. Validation results under these conditions produced a chewiness value of 2.496 kgf. The beef variable was more significant (P<0.05) in optimizing chewiness compared to the carrageenan variable, while the tapioca variable did not have a significant effect (P>0.05) on optimizing chewiness. The physical and chemical characteristics of Meatly meatballs, proposed meatballs, and reference meatballs have been identified. Organoleptic results for chewiness showed that Meatly meatballs and reference meatballs had similar preference levels, while the proposed meatballs were more preferred. The surface texture and visual appearance of the proposed and reference meatballs were more preferred compared to Meatly meatballs.