PENGARUH PENGGUNAAN FILLER YANG BERBEDA TERHADAP NILAI pH, KADAR AIR, CITARASA DAN KEKENYALAN BAKSO DAGING SAPI

Abstract

THE EFFECT OF DIFFERENT FILLER ON pH, WATER CONTENT, FLAVOR AND
ELASTICITY OF BEEF MEATBALL. This research was aimed to determine
the effect of different fillers on pH, water content, flavor and elasticity of
beef meatball. This study used Completely Randomized Design (CRD)
with four treatments and four replicates at each treatment.
The treatments were involving 15% concentration of different fillers (R)
including: R₁ = tapioca flour, R₂= sagu flour, R₃ = corn flour, and
R4 = wheat flour. The Variables were pH, water content, flavor and elasticity.
The mean difference was tested using BNJ Test. The results showed that
the filler of each flour in beef meatball significantly affected (P<0.05) on
flavor, but did not affect the pH value, water content and elasticity on
the beef meatballs. It was concluded that the use of wheat flour
(high protein) produced the best meatball quality of flavors,
very preferred by panelists.Key words: beef, meatball, fillers.