Pengaruh Penambahan Tepung Biji Nangka (Artocarpus heterophyllus Lamk.) sebagai Substitusi Tepung Tapioka terhadap Mutu Bakso Daging Ayam

Abstract

ABSTRAK

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung biji nangka sebagai substitusi tepung tapioka terhadap mutu bakso daging ayam. Jenis penelitian ini merupakan penelitian eksperimen meliputi preparasi sampel, perendaman, pengeringan, pengayakan, uji mutu tepung, pembuatan bakso daging ayam dan uji mutu bakso daging ayam. Mutu bakso daging ayam yang dimaksud pada penelitian ini dilihat dari aspek kimia meliputi kadar air, kadar abu, kadar ptotein, kadar lemak dan uji organoleptik meliputi warna, aroma, rasa dan tekstur. Pembuatan bakso daging ayam menggunakan perbandingan 1 : 2 (tepung : daging ayam) dimana tepung yang digunakan bervariasi yaitu a (100% tepung tapioka : 100 gram daging ayam), b (50% tepung tapioka : 50% tepung biji nangka : 100 gram daging ayam) dan c (100% tepung biji nangka : 100 gram daging ayam). Hasil analisis aspek kimia bakso daging ayam tepung biji nangka sebagai substitusi tepung tapioka yaitu kadar air 64,69%, kadar abu 1,24%, kadar protein 8,34%, kadar lemak 0,39% dan uji organoleptiknya yaitu warna 3,00, aroma 2,87, rasa 2,81 dan tekstur 3,12.

Kata Kunci : Artocarpus heterophyllus Lamk, Tepung Biji Nangka, Bakso Daging Ayam, Uji Organoleptik

ABSTRACT

This research aimed to determine the effect of jackfruit seed flour addition as tapioka flour substituted to the quality of chicken meatballs. This research was an experimental research consisted of several stage include sample preparation, maseration, drying, sieving, flour quality test, chicken meatballs production and chicken meatballs quality test. Quality of chicken meatballs referred to the chemical aspect include water content, ash content, ptotein content, fat content and organoleptic test include color, aroma, flavor and texture. Chicken meatballs was produced using a ratio of 1: 2 (flour: chicken), where the flour used vary namely a (100% of tapioca flour : 100 grams of chicken meat), b (50% tapioca flour : 50% jackfruit seeds flour : 100 grams of chicken meat) and c (100% jackfruit seed flour : 100 grams chicken meat). The chemical aspect analysis result of chicken meatball using jackfruit seed flour as tapioka flour substituted showed that the water content of 64.69%, ash content of 1.24%, protein content of 8.34%, fat content of 0.39% and the organoleptic test is 3,00 of color, 2,87 of aroma, 2,81 of flavor and 3,12 of texture.

Keywords: Artocarpus heterophyllus Lamk, Jackfruit Seed Flour, Chicken Meatballs, Organoleptic Test.