Sitompul, Natasya (2025) Kualitas Organoleptik Bakso Daging Itik Manila (Chairina Moschata) Dengan Subsitusi Tepung Tapioka Dengan Tepung Pati Kentang (Solanum Tuberosum L) Sebagai Bahan Pengisi. S1 thesis, UNIVERSITAS JAMBI.
![[img]](https://repository.unja.ac.id/style/images/fileicons/text.png) |
Text
Cover.pdf Download (191kB) |
|
Text
Abstrak.pdf Download (5kB) |
|
Text
BAB I.pdf Download (293kB) |
|
Text
BAB V.pdf Download (181kB) |
|
Text
Lembar Pengesahan Tasya.pdf Download (106kB) |
|
Text
DAFTAR PUSTAKA.pdf Download (136kB) |
|
Text
Skripsi Tasya ACC.pdf Download (892kB) |
Abstract
Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung pati kentang (Solanum tuberosum L) dan tepung tapioka (Manihot utilissima) terhadap kualitas organoleptik bakso daging itik Manila dan mengetahui konsentrasi tepung yang optimal terhadap kualitas organoleptik bakso daging itik Manila. Penelitian ini dilaksanakan di Laboratorium Fakultas Peternakan Universitas Jambi menggunakan rancangan acak kelompok (RAK) dengan 4 perlakuan dan 30 orang panelis sebagai kelompok. Perlakuan tersebut adalah perbandingan antara tepung pati kentang dan tepung tapioka dengan P0 = 0%: 30%; P1 = 10%: 20%; P2 = 20%: 10%; P3 = 30%: 0%. Peubah yang diamati dalam penelitian ini adalah warna, aroma, tekstur, dan rasa. Data yang diperoleh dianalisis dengan analisis Sidik Ragam (Anova) apabila berpengaruh, maka dilanjutkan dengan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh tidak nyata (P>0,05) terhadap warna 3,87-3,90 (suka), aroma 3,57-3,67 (suka), tekstur 3,17-3,67 (biasa ke suka), dan rasa 3,87-4,00 (suka) pada bakso daging itik. Dari penelitian ini dapat disimpulkan bahwa penggunaan tepung pati kentang dan tepung tapioka dengan konsentrasi berbeda memberi pengaruh yang sama terhadap tingkat kesukaan warna, aroma, tekstur, dan rasa bakso. Tepung pati kentang dapat menggantikan tepung tapioka pada bakso daging itik Manila hingga konsentrasi 30%. Kata Kunci: Bakso, daging itik, kualitas organoleptik, tepung pati kentang The abstract of this research aims to determine the effect of using potato starch flour (Solanum tuberosum L) and tapioca flour (Manihot utilissima) on the organoleptic quality of Manila duck meatballs and to find the optimal concentration of flour for the organoleptic quality of Manila duck meatballs. This research was conducted at the Animal Science Laboratory of Jambi University using a randomized block design (RBD) with 4 treatments and 30 panelists as the group. The treatments were the comparison between potato starch flour and tapioca flour with P0 = 0%: 30%; P1 = 10%: 20%; P2 = 20%: 10%; P3 = 30%: 0%. The observed variables in this study were color, aroma, texture, and taste. The data obtained were analyzed using Analysis of Variance (ANOVA), and if significant effects were found, further Duncan's post hoc test was conducted. The results of the study showed that the treatment had no significant effect (P>0.05) on color 3.87-3.90 (like), aroma 3.57-3.67 (like), texture 3.17-3.67 (neutral to like), and taste 3.87-4.00 (like) in duck meatballs. From this research, it can be concluded that the use of potato starch and tapioca flour at different concentrations has the same influence on the preference levels of color, aroma, texture, and taste of the meatballs. Potato starch can replace tapioca flour in Manila duck meatballs up to a concentration of 30%. Keywords: Meatballs, duck meat, organoleptic quality, potato starch.
| Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | bakso, daging itik manila, kualitas organoleptik, dan tepung pati kentang |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | NATASYA SITOMPUL |
| Date Deposited: | 10 Jul 2025 07:47 |
| Last Modified: | 10 Jul 2025 07:47 |
| URI: | https://repository.unja.ac.id/id/eprint/83248 |
Actions (login required)
 |
View Item |
