Sifat Fisik dan Organoleptik Bakso Daging Puyuh dengan Penggunaan Jenis Tepung yang Berbeda.
Authors: Rahayu Risma Dewi Nur , Suharyanto  , Warnoto  , Bilyaro Woki 
Published: November 2023

This study aims to identify the physical and organoleptic characteristics of quail meatballs using various types of flour. The research was conducted in June 2021 with 4 treatments with 3 replications, i.e., meatballs using 20% tapioca flour (PO), 14% tapioca flour + 6% sago flour (P1), 14% tapioca flour + 6% corn flour (P2), 14% tapioca flour + 6% taro flour (P3). The observed variables were pH, moisture content, water binding capacity, emulsion stability, and organoleptic characteristics consisting of color, aroma, taste, texture, chewiness and generally appearance. Physical characteristics data were analyzed by variance (anova) and further test with Duncan's Multiple Range Test (DMRT), organoleptic data were analyzed descriptively. The results showed that the use of various types of flour in quail meatballs had a significant (P<0.05) effect on the pH, moisture content and emulsion stability value, but no significant (P>0.05) effect on the water binding capacity value. Hedonic quality organoleptic characteristics show the use of various types of flour in quail meatballs has an effect on aroma and chewiness, with no effect on color, taste, texture. The hedonic test shows that the use of different types of flour in quail meatballs has an effect on color and general appearance, but not on aroma, taste, texture, chewiness. The conclusion was the use of various types of flour in quail meatballs had an effect on pH value, moisture content, and emulsion stability, with no effect on water binding capacity. The use of 14% tapioca flour and 6% corn flour produced quail meatballs with the highest emulsion stability value and was highly favored by panelists.
 
Keywords: meatballs, physicochemical, organoleptic, quail, flour.
 
ABSTRAK
Penelitian ini bertujuan untuk mengevaluasi kualitas fisik dan organoleptik bakso daging puyuh yang menggunakan jenis tepung yang berbeda. Penelitian dilaksanakan pada bulan Juni 2021. Penelitian menggunakan 4 perlakuan dengan 3 ulangan, yaitu bakso menggunakan tepung tapioka 20% (PO), tepung tapioka 14% + tepung sagu 6% (P1), tepung tapioka 14% + tepung jagung 6% (P2), tepung tapioka 14% + tepung talas 6% (P3). Variabel yang diamati yaitu pH, kadar air, daya mengikat air, stabilitas emulsi, dan sifat organoleptik berupa warna, aroma, rasa, tekstur, kekenyalan dan penampilan umum. Data sifat fisik dianalisis ragam (anova) dan uji lanjut dengan Duncan's Multiple Range Test (DMRT), data organoleptik dianalisis secara deskriptif. Hasil penelitian menunjukan bahwa penggunaan jenis tepung yang berbeda pada bakso daging puyuh berpengaruh nyata (P<0,05) terhadap nilai pH, kadar air dan nilai stabilitas emulsi, tetapi berpengaruh tidak nyata (P>0,05) terhadap nilai daya mengikat air. Sifat organoleptik mutu hedonik menunjukkan penggunaan jenis tepung yang berbeda pada bakso daging puyuh berpengaruh terhadap aroma dan kekenyalan, tetapi tidak pada warna, rasa, tekstur. Uji hedonik menunjukkan penggunaan jenis tepung yang berbeda pada bakso daging puyuh berpengaruh terhadap warna dan penampilan umum, tetapi tidak pada aroma, rasa, tekstur, kekenyalan. Sehingga dapat disimpulkan bahwa penggunaan jenis tepung yang berbeda pada bakso daging puyuh berpengaruh terhadap nilai pH, kadar air, dan stabilitas emulsi, tetapi tidak pada daya mengikat air. Penggunaan tepung tapioka 14% dan tepung jagung 6% menghasilkan bakso daging puyuh dengan nilai stabilitas emulsi paling tinggi dan sangat disukai panelis.
 
Kata kunci: bakso, fisikokimia, organoleptik, puyuh, tepung