Karakteristik Organoleptik dan Fisikokimia Beef Patty pada Variasi Ketebalan dan Metode Pemasakan

Abstract

Beef Patty merupakan produk olahan daging yang banyak dikembangkan, namun kualitas organoleptik dan fisikokimia perlu dioptimalkan melalui pemilihan metode pemasakan dan ketebalan produk. Penelitian bertujuan menganalisis pengaruh metode pemasakan dan ketebalan terhadap karakteristik organoleptik dan fisikokimia beef patty serta menentukan kombinasi perlakuan terpilih. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu metode pemasakan (3 taraf) dan ketebalan (2 taraf), masing-masing tiga ulangan. Data dianalisis menggunakan Two-Way ANOVA dan uji Duncan. Hasil penelitian menunjukkan bahwa metode pemasakan berpengaruh nyata terhadap karakteristik organoleptik rasa dan warna. Ketebalan berpengaruh nyata terhadap aroma, tekstur, dan penilaian keseluruhan. Perlakuan terpilih diperoleh pada metode kukus dengan ketebalan 1 cm (B1P1) yaitu kadar air 59,83%, protein 12,49%, lemak 4,58%, karbohidrat 21,28%, dan energi 44,10 kkal per takaran saji 25 g. Perlakuan B1P1 menghasilkan karakteristik organoleptik dan fisikokimia terpilih pada beef patty.

Beef patty is a processed meat product that has been widely developed. however, its organoleptic and physicochemical quality needs to be optimized through the selection of appropriate cooking methods and product thickness. This study aimed to analyze the effects of cooking methods and thickness on the organoleptic and physicochemical characteristics of beef patties and to determine the optimum treatment combination. The study employed a factorial Completely Randomized Design (CRD) with two factors: cooking method (three levels) and thickness (two levels), each with three replications. Data were analyzed using a two-way analysis of variance (Two-Way ANOVA), followed by Duncan's multiple range test. The results showed that the cooking method significantly affected the organoleptic characteristics of taste and color, while thickness significantly affected aroma, texture, and overall acceptability. The selected treatment was steaming with a thickness of 1 cm (B1P1), which contained 59.83% moisture, 12.49% protein, 4.58% fat, 21.28% carbohydrate, and 44.10 kcal of energy per 25 g serving. The B1P1 treatment produced the most favorable organoleptic and physicochemical characteristics of the beef patty.