Karakteristik Fisikokimia dan Organoleptik Bakso Daging Sapi dengan Substitusi Tepung Pupae–Mulberry dan Tepung Pupa Eri

Abstract

Tepung pupa ulat sutera berpotensi digunakan sebagai bahan substitusi daging dalam pembuatan bakso karena memiliki kandungan protein yang tinggi. Penelitian ini menganalisis karakteristik fisikokimia dan organoleptik bakso daging sapi dengan substitusi tepung pupae-mulberry (tepung pury) dan tepung pupa eri. Pembuatan bakso dilakukan dengan menggunakan empat perlakuan, yaitu: substitusi 0% tepung pupa, 5% tepung pury, 5% tepung pupa eri, dan kombinasi 2,5% tepung pury + 2,5% tepung pupa eri dengan tiga pengulangan. Data dianalisa menggunakan ANOVA dan uji Tukey untuk karakteristik fisikokimia, sedangkan sifat organoleptik dianalisa menggunakan uji Kruskal-Wallis dan uji lanjut Mann-Whitney. Hasil penelitian menunjukkan bahwa substitusi tepung pury dan tepung pupa eri meningkatkan (p < 0,05) kadar protein serta menurunkan (p < 0,05) pH, kadar abu, dan kadar lemak, tetapi tidak berpengaruh nyata terhadap aktivitas air, texture profile, dan kadar serat kasar. Pada uji hedonik, substitusi tepung pury dan pupa eri tidak berpengaruh nyata terhadap tingkat kesukaan warna dan tekstur, namun menurunkan kesukaan rasa dan aroma. Bakso daging sapi dengan substitusi 5% tepung pupa eri memberikan karakteristik fisikokimia dan organoleptik terbaik.

Silkworm pupae flour has potential as a meat substitute ingredient in meatball production due to its high protein content. This study aimed to analyze the physicochemical and organoleptic characteristics of beef meatballs substituted with pupae-mulberry flour (pury flour) and eri pupae flour. Meatballs were prepared using four treatments: 0% pupae flour, 5% pury flour, 5% eri pupae flour, and a combination of 2,5% pury flour + 2,5% eri pupae flour, each with three replications. Physicochemical data were analyzed using ANOVA followed by Tukey's test, while organoleptic data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney test. Results showed that substitution with pury flour and eri pupae flour increased (p < 0,05) protein content and decreased (p < 0,05) pH, ash content, and fat content, but had no significant effect on water activity, texture profile, or crude fiber content. In the hedonic test, substitution of pury flour and eri pupae flour had no significant effect on color and texture preference, but decreased the acceptability of taste and aroma. Beef meatballs substituted with 5% eri pupae flour exhibited the best physicochemical and organoleptic characteristics.