Pembuatan Bakso Daging Sapi dengan Penambahan Kitosan

Abstract

THE PRODUCTION OF BEEF BALLS ADDED WITH CHITOSAN The aim of this research was to know the effect of percentage of tapioca and sagu flours mixture, and percentage of chitosan on the quality of beef balls. The research had been perfomed using factorial completely randomized design (CRD) with two factors, i.e: tapioca and sagu flour percentage in mixture (T) : (17,5%, 20,0%, 22,5%, and 25,0%) and chitosan percentage (K) : (0,05%, 0,10%, 0,15%, and 0,20%). Parameters analyzed were protein content, fat content, moisture content, ash content, and organoleptic values (colour, taste, and texture). The result showed that the percentage of tapioca and sagu flour in mixture had highly significant effect on the protein content, fat content, moisture content, ash content, and organoleptic values (colour, taste, and texture). The percentage of chitosan had highly significant effect on the protein content, fat content, moisture content, ash content, and organoleptic value (colour, taste, and texture). The interaction of percentage of tapioca and sagu flour in mixture with percentage of chitosan had highly significant effect on the protein content and organoleptic values (colour, taste, and texture). The 25% percentage of tapioca and sagu flour in mixture and 0,20% percentage of chitosan produced better and more acceptable quality of beef balls.