Judul: Chemical and Sensory Properties of Fried Meatball Made from Rabbit Meat
Abstrak: Daging kelinci memiliki kandungan protein yang tinggi dan kolestrol yang rendah. Daging kelinci mempunyai serat yang halus dan bewarna sedikit pucat, sehingga daging kelinci digolongkan ke dalam daging bewarna putih seperti daging ayam. Penelitian ini bertujuan menguji sifat kimia dan organoleptik bakso goreng yang dibuat dari daging kelinci dengan penambahan tepung tapioka yang berbeda. Metode penelitian yang digunakan adalah rancangan acak lengkap (RAL) dengan dua perlakuan dan tiga kali ulangan. Faktor perlakuan yang diberikan dalam penelitian ini adalah 1.) A1 = daging kelinci 50% + 24% tepung tapioka dan 2.) A2 = daging kelinci 60% + 14% tepung tapioka. Hasil penelitian menunjukkan bahwa formula bakso goreng daging kelinci berpengaruh nyata (p<0,05) terhadap kadar abu dan kadar lemak, namun tidak berpengaruh nyata terhadap kadar air, protein, karbohidrat dan pH. Penggunaan daging kelinci 60% dengan tepung tapioka 14% menghasilkan kadar abu dan kadar lemak bakso goreng yang tinggi (p<0,05) daripada penggunaan daging kelinci 50% dengan tepung tapioka 24%. Berdasasrkan uji hedonik menunjukkan bahwa formula berpengaruh nyata (p<0,05) terhadap rasa dan tekstur, namun tidak berpengaruh nyata terhadap warna, aroma, dan penampilan keseluruhan. Pengujian mutu hedonik menunjukkan bahwa formula berpengaruh nyata (p<0,05) terhadap intensitas aroma bumbu dan intensitas keempukan. Penggunaan daging kelinci dengan taraf sebesar 60% menghasilkan mutu bakso yang lebih baik dibandingkan dengan penggunaan daging dengan taraf 50% berdasarkan kandungan gizi, rasa, dan tekstur pada bakso goreng daging kelinci., Rabbit meat is high in protein and low in cholesterol. Rabbit meat has fine fibers and is slightly pale in color, so rabbit meat is classified as white meat like chicken. This study aims to examine the chemical and organoleptic properties of fried meatballs made from rabbit meat with the addition of different tapioca flour. The research method used was a completely randomized design (CRD) with two treatments and three replications. The treatment factors given in this study were 1.) A1 = 50% rabbit meat + 24% tapioca flour and 2.) A2 = 60% rabbit meat + 14% tapioca flour. The results showed that the rabbit meat fried meatball formula had a significant (p<0.05) effect on ash content and fat content, but had no significant effect on water content, protein, carbohydrates and pH. The use of 60% rabbit meat with 14% tapioca flour resulted in higher ash content and fat content of fried meatballs (p<0.05) than the use of 50% rabbit meat with 24% tapioca flour. Based on the hedonic test, it showed that the formula had a significant effect (p<0.05) on taste and texture, but had no significant effect on color, aroma, and overall appearance. The hedonic quality test showed that the formula had a significant effect (p<0.05) on the intensity of the spice aroma and the intensity of tenderness. The use of rabbit meat with a level of 60% resulted in a better quality of meatballs compared to the use of meat with a level of 50% based on the nutritional content, taste, and texture of fried rabbit meatballs.
Keyword: chemical properties, meatball fried, organoleptic properties, rabbit meat, tapioca flour