OPTIMASI PERBANDINGAN TEPUNG TAPIOKA DAN DAGING AYAM SERTA PENAMBAHAN TINTA CUMI-CUMI UNTUK MENGHASILKAN BAKSO HITAM BERNUTRISI TINGGI

Manurung, Angel Fransisca (2021) OPTIMASI PERBANDINGAN TEPUNG TAPIOKA DAN DAGING AYAM SERTA PENAMBAHAN TINTA CUMI-CUMI UNTUK MENGHASILKAN BAKSO HITAM BERNUTRISI TINGGI. Undergraduate thesis, UNIMED.

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Abstract

Bakso merupakan salah satu produk olahan daging yang digemari oleh masyarakat. Daging yang biasa digunakan dalam pembuatan bakso adalah daging ayam maupun daging sapi. Daging ayam memiliki kandungan gizi yang cukup baik bagi tubuh dimana kandungan proteinnya 21% dan lemaknya 0-5%. Cumi-cumi adalah salah satu jenis hewan laut yang memiliki kantung tinta yang mengandung melanin dalam bentuk melanoprotein, asam glutamat dan asam aspartat yang memberikan rasa sedap dan gurih. Pemanfaatan tinta cumi-cumi belum dilakukan secara maksimal bahkan dianggap sebagai limbah. Penelitian ini bertujuan untuk mengoptimasi penambahan tepung tapioka dan daging ayam dalam jumlah yang berbeda serta penambahan tinta cumi-cumi (Loligo sp) untuk menghasilkan bakso hitam yang bernutrisi tinggi. Penelitian ini dilaksanakan di Laboratorium Penelitian Jurusan Kimia. Penelitian ini menggunakan lima perlakuan. Perlakuan tersebut antara tepung tapioka dengan persentase (20%, 25%, 30%, 40%, dan 50%), dan penambahan tinta cumi-cumi dengan persentase (0%, 0.5%, 1%, 1.5%, dan 2%). Parameter yang diamati dalam penelitian adalah organoleptik terhadap kenampakan warna, aroma, tekstur dan rasa bakso, uji kandungan gizi meliputi kadar air, kadar abu, kadar protein dan kadar lemak. Parameter tersebut sesuai dengan SNI 3818:2014. Hasil penelitian pada optimasi perbandingan tepung tapioka dan daging ayam dengan beberapa uji yang dilakukan persentase bakso yang baik adalah 30%, hasil pada uji organoleptik dengan nilai rata-rata kesukaan pada kenampakan warna, tekstur, aroma, dan rasa masing-masing yaitu (3,55; 3,64; 3,2; dan 3,15) dan uji kadar air, abu, protein, dan lemak masing-masing 66%; 1,41%; 9,40%; 8,70%. Pada penambahan tinta cumi-cumi persentase yang bagus adalah 2% dengan hasil nilai rata-rata kesukaan pada organoleptik dengan kriteria kenampakan warna, tekstur, aroma dan rasa masing-masing (3,6; 3,15; 1,9; dan 3,6), dan untuk uji kadar air, abu, protein dan lemak masing-masing 67,3%; 1,79%; 10,56%; 9,88%.

Item Type: Thesis (Undergraduate)
Contributors:
ContributionNameNIDN/NIDK
Thesis advisorDamanik, Marini197710262008122001
Call Number: SK-2021 KIM 144
Keywords: Gizi; Sifat organoleptik; Analisa proksimat; Daging ayam; Tinta cumi-cumi; Tepung tapioka; Bakso ayam
Subjects: Q Science > QD Chemistry > QD450 Physical and theoretical chemistry
T Technology > TX Home economics > TX341 Nutrition. Foods and food supply
Divisions: Fakultas Matematika dan Ilmu Pengetahuan Alam > Kimia
Depositing User: Mrs Harly Christy Siagian
Date Deposited: 10 Jan 2022 08:21
URI: http://digilib.unimed.ac.id/id/eprint/44377

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