Profil tekstur dan uji hedonik bakso ikan lele dengan penambahan tepung ubi kelapa (Dioscorea alata): Texture profile and hedonic test of catfish meatballs with purple yam (Dioscorea alata) flour addition

Abstrak

Bahasa Indonesia

Bakso umumnya menggunakan tepung tapioka sebagai bahan pengisi dan pengikat air dalam adonan serta membentuk tekstur lebih padat, kompak dan kenyal. Sumber pati selain tepung tapioka yang dapat digunakan sebagai bahan pengisi dan pengikat pada pembuatan bakso, salah satunya adalah ubi kelapa (Dioscorea alata). Tujuan penelitian ini adalah untuk menentukan persentase tepung ubi kelapa terbaik pada bakso ikan lele terhadap profil tekstur, hedonik dan proksimat. Formula bakso dengan perlakuan penambahan tepung ubi kelapa yang digunakan berdasarkan berat tepung tapioka, yaitu 0% (F0), 10% (F1), 20% (F2), 30% (F3), 40% (F4), dan 50% (F5). Parameter yang diuji meliputi Texture Profile Analysis (TPA) yang mencakup nilai hardness, cohesiveness, springiness, chewiness, gumminess dan fracturability. Uji hedonik bakso dilakukan terhadap 30 panelis tidak terlatih menggunakan metode perbandingan jamak. Nilai gizi bakso ikan pada penelitian ini berdasarkan paramater kadar air, abu, lemak, protein dan karbohidrat. Hasil pengujian nilai tekstur menunjukkan bahwa nilai hardness yaitu 20,23-24,89 N, cohesiveness 0,68-0,78 gf, springiness 0,84-0,89 mm, chewiness 12,48-14,33 mJ, gumminess 14,80-18,40 N dan fracturability 1,98-2,09 N. Hasil uji hedonik panelis terhadap bakso ikan lele penambahan tepung ubi kelapa secara keseluruhan memilih perlakuan F1 (10%) dengan nilai rata-rata 3,6 dengan kategori penilaian agak lebih suka dari F0 (tanpa penambahan ubi kelapa). Perlakuan terpilih mempunyai kadar protein yang memenuhi SNI yaitu 7,26%.

Inggris

Generally, meatballs use tapioca flour as a filler and a water binder in the dough to form a denser, more compact, and chewy texture. Starch other than tapioca flour can be used as a filler and binder in making meatballs, one of which is purple yam (Dioscorea alata). The aim of this study was to determine the best purple yam flour for catfish meatballs in terms of texture and hedonic and proximate profiles. The meatball formula with the percentage of purple yam flour added was based on the weight of tapioca flour: 0% (F0), 10% (F1), 20% (F2), 30% (F3), 40% (F4), and 50% (F5). The parameters tested included Texture Profile Analysis (TPA), which included hardness, cohesiveness, springiness, chewiness, gumminess, and fracturability. The meatball hedonic test was performed on 30 untrained panelists using the multiple comparison method. The nutritional value of the fish balls in this study was based on the water, ash, fat, protein, and carbohydrate content. The texture value test results show hardness value is 20.23-24.89 N, cohesiveness 0.68-0.78 gf, springiness 0.84-0.89 mm, chewiness 12.48-14.33 mJ, gumminess 14.80-18.40 N and fracturability 1.98-2.09 N. Overall, the panelists' hedonic test results for catfish meatballs with the addition of purple yam flour chose treatment F1 (10%) with an average value of 3.6, which was somewhat preferable to F0 (without the addition of purple yams). The selected treatment had a protein content that met the SNI of 7.26%.

Kata kunci

• chewiness
• diversification
• protein
• proximate
• starch
• diversifikasi
• kekenyalan
• pati
• proksimat