KUALITAS BAKSO SAPI YANG DIOLAH DENGAN TEPUNG SORGUM MERAH (Sorghum bicolor L. Moench) SEBAGAI PENGGANTI TEPUNG TAPIOKA SELAMA MASA SIMPAN (Quality of beef meatballs which were proceded with red sorgum flour (Sorghum bicolor L. Moench) as a tapioca.....

Gerfasius Ninu, G. Malelak, Heri Armadianto
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引用次数: 2

Abstract

This study aims to determine the quality of beef meatballs processed with red sorghum flour as a substitute for tapioca flour during the shelf life. This study used a completely randomized design with 5 treatments and 4 replications. The treatments consisted of TS0 = 100% tapioca, TS25 = 25% red sorghum flour, TS50 = 50% red sorghum flour, TS75 = 75% red sorghum flour; TS100 = 100% red sorghum flour. Furthermore, the variation of storage time is 1 day and 30 days. The variables observed were organoleptic (color, aroma, taste), TPC, fat oxidation and elasticity. The results of statistical analysis showed that the use of red sorghum flour as a substitute for tapioca flour up to 100% did not change the color of the meatballs at 1 day of storage, but at 30 days of storage the color of the meatballs darkened, the aroma of the meatballs became on either 1 day or 30 days of storage (P <0.01), the meatball taste score at 1 day of storage decreased and at 30 days the meatball taste score was between very dislike to dislike (P<0.05), the elasticity score decreased from very chewy to not chewy score (P< 0.01), while at 30 days of storage the elasticity score of the meatballs was the same, namely not chewy. The treatment had a very significant effect (P<0.01) on TPC and fat oxidation. This study concluded that the higher the percentage of replacement of red sorghum flour decreased the organoleptic qualities such as darkening of the color, the decrease in aroma, taste and elasticity of the meatballs, the TPC (Total Plate Count) number. and fat oxidation increased from 1 day to 30 days of storage.
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以红高粱粉代替木薯粉加工牛肉肉丸,考察其保质期内的质量。本研究采用完全随机设计,5个处理,4个重复。TS0 = 100%木薯粉,TS25 = 25%红高粱粉,TS50 = 50%红高粱粉,TS75 = 75%红高粱粉;TS100 = 100%红高粱粉。贮藏时间的变化为1天和30天。观察到的变量包括感官(色、香、味)、TPC、脂肪氧化和弹性。统计分析的结果表明,使用红色高粱面粉代替木薯粉100%并没有改变的颜色肉丸在1天的存储,但在30天的存储肉丸昏暗的颜色、香气的肉丸成为1天或30天的存储(P < 0.01), 1天的肉丸味道得分存储下降和30天之间的肉丸味道得分是非常不喜欢不喜欢(P < 0.05),肉丸的弹性评分由极耐嚼降至不耐嚼(P< 0.01),贮藏30 d时肉丸的弹性评分不变,即不耐嚼。处理对TPC和脂肪氧化有极显著影响(P<0.01)。结果表明,红高粱粉替代率越高,肉丸的颜色变深,香气、口感和弹性降低,TPC (Total Plate Count)数减少。贮藏1 ~ 30 d脂肪氧化增加。
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