Kualitas fisik bakso daging ayam dengan penambahan tepung daun kelor (moringa oleifera)

Dongoran, Berkat Samuel (2025) Kualitas fisik bakso daging ayam dengan penambahan tepung daun kelor (moringa oleifera). S1 thesis, UNIVERSITAS JAMBI.

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Abstract

Bakso ayam merupakan olahan daging ayam yang digemari karena memiliki cita rasa yang enak, gurih, lezat, mengandung banyak gizi dan memiliki harga yang tergolong murah. Ditinjau dari aspek gizi, bakso merupakan makanan yang mempunyai kandungan protein hewani, mineral, dan vitamin yang tinggi (Usmiati, 2010). Bakso adalah daging dihaluskan terlebih dahulu dan dicampur dengan bumbu-bumbu, tepung, dan kemudian dibentuk seperti bola-bola kecil lalu direbus dalam air panas. Fortifikasi olahan bakso sering dilakukan untuk meningkatkan nilai nutrisi tertentu seperti menambahkan vitamin, mineral, atau zat gizi lainnya yang fungsinya penting untuk meningkatkan kesehatan tubuh. Salah satu bahan tambahan yang dapat digunakan adalah daun kelor. Penelitian ini dilaksanakan di Laboratorium Analisis Fakultas Peternakan Universitas Jambi berlangsung pada tanggal 30 Januari – 6 Februari 2025. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri atas 4 perlakuan dan 4 ulangan. Perlakuannya yaitu penambahan tepung daun kelor sebanyak 0%,(P0), 5%, (P1) 10%, (P2), dan 15% (P3). Peubah yang diamati adalah pH, daya ikat air, susut masak dan rendemen. Data yang diperoleh dianalisis menggunakan sidik ragam (ANOVA), perlakuan yang berpengaruh nyata terhadap peubah yang diamati dilanjutkan dengan Uji Jarak Berganda Duncan. Hasil penelitian menunjukkan penambahan tepung daun kelor pada bakso daging ayam memberikan pengaruh sangat nyata (P<0,01) terhadap pH, rendemen, susut masak dan tidak berpengaruh nyata (P>0,05) terhadap daya ikat air. Nilai pH pada perlakuan P0 (6,50) tidak berbeda nyata dengan P1 (6,35) namun lebih tinggi dibanding dengan perlakuan P2 (6,05) dan P3 (5,98), dan pH pada pH tidak berbeda dengan P3. Susut masak pada perlakuan P3(7,36) lebih tinggi dari P0(5,41), P1(5,22) dan P2(4,38), sedangkan susut masak pada perlakuan P0 dan P1 tidak berbeda nyata tetapi lebih tinggi dibanding P2. Rendemen pada perlakuan P2(95,62) lebih tinggi dibanding P0 (94,59), P1 (94,78), dan P3 (92,64). Rendemen pada P1 lebih tinggi dari P0 dan P3, dan P0 lebih tinggi dari P3. Persentase daya ikat air yang diperoleh dalampenelitian ini adalah 15,73% sampai 28,92%. Dapat disimpulkan bahwa penambahan tepung daun kelor pada pembuatan bakso daging ayam mempengaruhi nilai pH, susut masak dan rendemen tetapi tidak mempengaruhi daya ikat air. Penambahan tepung daun kelor 10% menghasilkan susut masak paling rendah dan rendeman bakso paling tinggi. Chicken meatballs are processed chicken meat that is popular because it has a delicious, savory, delicious taste, contains many nutrients and has a relatively affordable price. Reviewed from the nutritional aspect, meatballs are a food that has a high content of animal protein, minerals, and vitamins (Usmiati, 2010). Meatballs are meat that is first ground and mixed with spices, flour, and then formed into small balls and then boiled in hot water. Fortification of processed meatballs is often done to increase certain nutritional values ​​such as adding vitamins, minerals, or other nutrients that function important to improve body health. One of the additional ingredients that can be used is moringa leaves. This research was conducted at the Analytical Laboratory of the Faculty of Animal Husbandry, Jambi University, took place on January 30 - February 6, 2025. The design used was a Completely Randomized Design (CRD) consisting of 4 treatments and 4 replications. The treatment was the addition of moringa leaf flour as much as 0%, (P0), 5%, (P1) 10%, (P2), and 15% (P3). The variables observed were pH, water holding capacity, cooking loss and yield. The data obtained were analyzed using analysis of variance (ANOVA), treatments that significantly affected the observed variables were followed by Duncan's Multiple Range Test. The results showed that the addition of moringa leaf flour to chicken meatballs had a very significant effect (P<0.01) on pH, yield, cooking loss and had no significant effect (P>0.05) on water holding capacity. The pH value in treatment P0 (6.50) was not significantly different from P1 (6.35) but was higher than treatments P2 (6.05) and P3 (5.98), and the pH at pH was not different from P3. Cooking loss in treatment P3 (7.36) was higher than P0 (5.41), P1 (5.22) and P2 (4.38), while cooking loss in treatment P0 and P1 was not significantly different but higher than P2. Yield in treatment P2 (95.62) was higher than P0 (94.59), P1 (94.78), and P3 (92.64). Yield in P1 was higher than P0 and P3, and P0 was higher than P3. The percentage of water holding capacity obtained in this study was 15.73% to 28.92%. It can be concluded that the addition of moringa leaf flour in the production of chicken meatballs affects the pH value, cooking loss and yield but does not affect the water holding capacity. The addition of 10% moringa leaf flour produces the lowest cooking loss and the highest meatball yield.

Type:	Thesis (S1)
Uncontrolled Keywords:	Chicken meat, meatballs, physique quality, moringa leaf flour
Subjects:	L Education > L Education (General)
Depositing User:	BERKAT SAMUEL DONGORAN
Date Deposited:	09 Jul 2025 03:54
Last Modified:	09 Jul 2025 03:54
URI:	https://repository.unja.ac.id/id/eprint/82464

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