The Effects of Carrageenan Addition on The Quality of Broiler Chicken Meatballs

Dioq Medi Syahputra, Nazaruddin Nazaruddin, Siska Cicilia

Abstract


The purpose of this study was to determine the effect of adding carrageenan to the quality of broiler meatballs. The design of this study was a completely randomized design (CRD) with one factor, namely the concentration of carrageenan addition (A). There are 6 treatments, namely 0% (A1), 0.5% (A2), 1% (A3), 1.5% (A4), 2% (A5), and 2.5% (A6) with 3 repetitions. The parameters observed included chemical parameters (moisture content, ash content, protein, fat and fiber) and organoleptic parameters (texture, color, and taste) hedonic. The observed data were analyzed using Analysis of variance at a significant level of 5 %. If there is a significant difference, further tests are carried out using orthogonal polynomials for chemical parameters and Honest Significant Difference (BNJ) at the 5% level for organoleptic parameters. The results showed an increase in the concentration of carrageenan addition caused an elevate in water content, ash content, crude fiber content and protein but a decrease in fat content. Treatment A4 with 1.5% carrageenan is the best formula with a protein content, moisture, ash, fat, crude fiber of 16.94%, 17.12%, 0.85%, 2.38%, 1.65%, respectively and tend to be favored by panelists.

Keywords


broiler chicken; carrageenan; meatball

Full Text:

PDF

References


Anggraeni, F. N., Mahadi, I., & Darmawati. (2019). The effects of adding carrageenan preservatives to the quality of local otak-otak mackerel for a design of the student’s worksheet in Learning Conventional Biotechnology in Senior High School. JOM FKIP, 6(2), 1-11

AOAC. (2005). Official methods of analysis of the association analytical chemist Inc, Washington.

Ardianti, Y., Widyastuti, S., Rosmilawati, S. W., & Handito, D. (2018). Pengaruh penambahan karagenan terhadap sifat fisik dan organoleptik bakso ikan tongkol (Euthynnus affinis). Agroteksos, 24(3), 159-166.

Aritonang, S. N. (2007). Pengaruh penambahan tepung tapioka terhadap kualitas dan akseptabilitas bakso sapi. Jurnal Peternakan Indonesia, 12(3), 201-205. https://doi.org/10.25077/jpi.12.3.201-205.2007

Ayadi, M., Kechaou, A., Makni, I. & Attia, H. (2009). Influence of carrageenan addition on turkey meat sausages properties. Journal of Food Engineering, 93 (3), 278-283. https://doi.org/10.1016/j.jfoodeng.2009.01.033

Candra, F. N., Riyadi, P. H. & Wijayanti, I. (2014). Pemanfaatan karaginan (Euchema cottoni) sebagai emulsifier terhadap kesetabilan bakso ikan nila (Oreochromis nilotichus) pada penyimpanan suhu dingin. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(1), 167-176

Ganesan, A. R., Shanmugam, M., & Bhat, R. (2019). Quality enhancement of chicken sausage by semi‐refined carrageenan. Journal of Food Processing and Preservation, 43(7), e13988. https://doi.org/10.1111/jfpp.13988

Garcia, C. E. R., Yamashita, F., Youssef, E. Y., Pridencio, S. H., & Shimokomaki, M. (2103). Effect of carrageenan addition on the yield and functional properties of charqui (Jerked beef). Brazilian Archives of Biology and Technology, 56(2), 311-318. https://doi.org/10.1590/S1516-89132013000200017

Hidayah, S. N., Wahyuni, H. I., & Kismiyati, S. (2019). Kualitas Kimia Daging Ayam Broiler dengan Suhu Pemeliharaan yang Berbeda. Jurnal Sains Dan Teknologi Peternakan, 1(1), 1-6. https://doi.org/10.31605/jstp.v1i1.443

Indra, R. W. (2016). Pengaruh penambahan tepung tapioka yang berbeda terhadap penerimaan konsumen pada bakso surimi ikan lele dumbo (Clarias gariepinus). Skripsi. Universitas Riau. Riau

Karim, M., & Aspari, D. N. F. (2015). Pengaruh penambahan tepung karagenan terhadap mutu kekenyalan bakso ikan gabus. Jurnal Balik Diwa, 6(2), 41-49.

Kurniawan, A. B., Al-Baari, A. N., & Rahayu, K. (2012). Kadar serat kasar, daya ikat air, dan rendemen bakso ayam dengan penambahan karaginan. Jurnal Aplikasi Teknologi Pangan, 1(2), 23-27.

Kusumaningrum, A., Widiyaningrum, P., & Mubarok, I. (2013). Penurunan total bakteri daging ayam dengan perlakuan perendaman infusa daun salam (Syzygium polyanthum). Indonesian Journal of Mathematics and Natural Sciences, 36(1), 14-19.

Modi, V. K., Yashoda, K. P., & Naveen, S. K. (2009). Effect of carrageenan and oat flour on quality characteristics of meat kofta. International Journal of Food Properties, 12(1), 228-242. https://doi.org/10.1080/10942910802252155

Nayak, N. K., Pathak, V., Singh, V. P., Goswami, M., & Bharti, S. K. (2015). Quality of carrageenan incorporated low fat chicken nuggets during refrigerated Storage at 4 °C. Livestock Research International, 3(1), 7-13.

Nosa, S. P., Karnila, R., & Diharmi, A. (2020). Potensi kappa karaginan rumput laut (Eucheuma cottonii) sebagai antioksidan dan inhibitor enzim α-glukosidase. Berkala Perikanan Terubuk, 48(2), 434-449. http://dx.doi.org/10.31258/terubuk.48.2.434-449

Nurhuda, H. S., Junianto, & Rochima, E. (2017). Penambahan tepung karaginan terhadap tingkat kesukaan bakso ikan manyung. Jurnal Perikanan dan Kelautan, 8(1), 157-164.

Sarteshnizi, A. R., Hosseini, H., Khaneghah, M. A., & Karimi, N. (2015). A review on application of hydrocolloids in meat and poultry products. International Food Research Journal, 22(3), 872-887.

SNI. (1992). Syarat mutu dan cara uji biscuit SNI 01-2973-1992. Badan Standarisasi Nasional. Jakarta.

Sudarmaji, S. (2003). Produser analisa bahan makanan dan hasil pertanian. Liberty. Yogyakarta.

Winarno, F. G. (2004). Kimia pangan dan gizi. Gramedia Pustaka Utama. Jakarta.

Yuwanta, T. (2004). Dasar ternak unggas. Fakultas Peternakan. Kanisius. Yogyakarta.




DOI: https://doi.org/10.26877/ijatf.v3i2.9610

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.