PENGARUH FORMULASI TEPUNG SAGU (Metroxylonsp.) DAN TEPUNG UBI KAYU TERFERMENTASI TERHADAP PENILAIAN ORGANOLEPTIK DAN NILAI GIZI BAKSO DAGING SAPI

Abstract

ABSTRACT The purpose of this study was to determine the effect of sago flour and fermented cassava flour formulation onorganoleptic and nutritional values (moisture content, ash content, fat content, crude fiber content, protein content and starchcontent) of beef meatballs.The research study used a Randomized Complete Design (RCD) with a total of 5 treatments ofthe proportion of sago flour and fermented cassava flour based on the weight of the total ingredients: 10% fermentedcassava flour (T0), 10% sago flour: 0% fermented cassava flour (T1), 7.5% sago flour: 2.5% fermented cassava flour (T2),5% sago flour: 5% fermented cassava flour (T3), 2.5% sago flour: 7.5% fermented cassava flour (T4) and 0% Sago flour:10% fermented cassava flour (T5). Research indicated that panelists preferred the sample with 10% sago flour: 0%fermented cassava flour (T1). The organoleptic scores were 3.86 (rather favorable), 4.12 aroma (preferred), 4.08 texture(preferred), and 4.20 taste (preferred). The nutritional contents of the preferred sample were 75.36 (% wet mass) water, 2.35(% wet mass) ash, 6.53 (% wet mass) fat, 15.30 (% wet mass) protein, and 0.35 (% wet mass) starch. The results of thisstudy showed that the substituted sago beef meatballs were favored and accepted by consumers, which may help inreducing the dependency on tapioca flour and wheat flour.Keywords: beef meatballs, fermented cassava flour, nutritional content, organoleptic value, sago flour. ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh formulasi tepung sagu dan tepung sagu terfermentasi terhadappenilaian organoleptik dan nilai gizi(kadar air, kadar abu, kadar lemak, kadar serat kasar, kadar protein dan kadar pati)bakso daging sapi. Penelitian ini dilakukan berdasarkan Rancangan Acak Lengkap (RAL) faktor tunggal dengan jumlah 5Perlakuan proporsi antara tepung sagu dan tepung ubi kayu terfermentasi berdasarkan berat bahan baku, secara berturut–turut dapat dituliskan sebagai berikut: 10% tepung tapioka (T0), 10% tepung sagu: 0% tepung ubi kayu terfermentasi (T1),7.5% tepung sagu: 2.5% tepung ubi kayu terfermentasi (T2), 5% tepung sagu:5% tepung ubi kayu terfermentasi (T3), 2.5%tepung sagu: 7.5% tepung ubi kayu terfermentasi (T4) dan 0% tepung sagu: 10% tepung ubi kayu terfermentasi(T5).penelitian menunjukkan bahwa penilaian organoleptik terpilih oleh panelis terdapat pada komposisi 10% tepung sagu:0%tepung ubi kayu terfermentasi dengan skor penilaian terhadap warna 3.86 (agak disukai), aroma 4.12 (disukai), tekstur 4.08(disukai), rasa 4.20 (disukai) dan nilai gizi meliputi: kadar air 75.36 (%bb), kadar abu 2.35 (%bb),kadar lemak 6.53 (%bb),kadar protein 15.30 (%bb), dan kadar pati 0,35 (%bb).Hasil penelitian ini menunjukan bahwa bakso sapi subtitusi tepungsagu disukai dan diterima oleh konsumen sehingga membantu menekan ketergantungan terhadap tepung tapioka dantepung terigu. Kata kunci: bakso sapi, kandungan gizi, nilai organoleptik, tepung sagu, tepung ubi kayu terfermentasi.