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

Sinaga, Indah (2025) Kualitas organoleptik bakso daging ayam dengan penambahan tepung daun kelor (moringa oleifera). S1 thesis, Universitas Jambi.

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Abstract

Penelitian ini bertujuan untuk mengkaji pengaruh penambahan tepung daun kelor terhadap kualitas organoleptik dan mengetahui konsentrasi tepung daun kelor yang optimal dalam pembuatan bakso daging ayam. Penelitian ini dilaksanakan di Laboratorium Fakultas Peternakan Universitas Jambi menggunakan rancangan acak kelompok (RAK) dengan 4 perlakuan dan 30 panelis sebagai kelompok. Perlakuan yang digunakan yaitu penambahan tepung daun kelor dengan konsentrasi 0% (P0), 5% (P1), 10% (P2), 15% (P3). Peubah yang diamati adalah kesukaan terhadap warna, aroma, tekstur dan rasa. Data yang diperoleh dianalisis dengan analisis ragam (ANOVA). Jika perlakuan berpengaruh nyata maka dilakukan Uji Duncan. Hasil penelitian menunjukkan bahwa penambahan tepung daun kelor pada bakso daging ayam memberikan pengaruh sangat nyata (P<0,01) terhadap kesukaan warna, aroma, tekstur dan rasa. Pada kesukaan warna diketahui bahwa P0 lebih tinggi dibanding P2 dan P3, tetapi tidak berbeda nyata dengan P1. Pada kesukaan tekstur diketahui bahwa P0 lebih disukai dibanding tekstur pada P1, P2 dan P3 sedangkan tekstur pada P1, P2 dan P3 tidak berbeda nyata. Pada kesukaan aroma diketahui bahwa P0 lebih tinggi dibanding aroma pada P1, P2 dan P3 sedangkan aroma pada P1, P2 dan P3 tidak berbeda nyata. Pada kesukaan rasa diketahui bahwa P0 berbeda nyata dengan P1 sedangkan kesukaan rasa P2 dan P3 tidak berbeda nyata. Berdasarkan hasil penelitian dapat disimpulkan penambahan tepung daun kelor pada pembuatan bakso daging ayam sampai 15% menurunkan tingkat kesukaan panelis terhadap warna, aroma, tekstur dan rasa bakso. Penambahan tepung daun kelor pada konsentrasi 5% pada bakso daging ayam masih dapat diterima oleh panelis. This study aims to examine the effect of adding moringa leaf flour on organoleptic quality and determine the optimal concentration of moringa leaf flour in making chicken meatballs. This study was conducted at the Laboratory of the Faculty of Animal Husbandry, Jambi University using a randomized block design (RAK) with 4 treatments and 30 panelists as a group. The treatments used were the addition of moringa leaf flour with concentrations of 0% (P0), 5% (P1), 10% (P2), 15% (P3). The variables observed were preferences for color, aroma, texture and taste. The data obtained were analyzed by analysis of variance (ANOVA). If the treatment had a significant effect, a Duncan test was performed. The results showed that the addition of moringa leaf flour to chicken meatballs had a very significant effect (P <0.01) on preferences for color, aroma, texture and taste. In color preferences, it was found that P0 was higher than P2 and P3, but not significantly different from P1. In texture preferences, it was found that P0 was preferred over texture in P1, P2 and P3 while texture in P1, P2 and P3 was not significantly different. In terms of aroma preference, it is known that P0 is higher than the aroma in P1, P2, and P3, while the aroma in P1, P2, and P3 is not significantly different. In terms of taste preference, it is known that P0 is significantly different from P1, while the taste preference of P2 and P3 is not significantly different. Based on the results of the study, it can be concluded that the addition of moringa leaf flour in the manufacture of chicken meatballs up to 15% reduces the level of panelists' preference for the color, aroma, texture, and taste of meatballs. The addition of moringa leaf flour at a concentration of 5% in chicken meatballs is still acceptable to panelists.

Type:	Thesis (S1)
Uncontrolled Keywords:	Daging ayam, bakso, kualitas organoleptik, tepung daun kelor
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Peternakan > Peternakan
Depositing User:	Indah Sinaga
Date Deposited:	09 Jul 2025 03:50
Last Modified:	09 Jul 2025 03:50
URI:	https://repository.unja.ac.id/id/eprint/82449

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