Jurnal Agripet (Oct 2023)
Bakso Ayam KUB Fortifikasi Ekstrak Daun Sirsak (Annona muricata Linn): Tinjauan Kandungan Protein, Daya Ikat Air, Organoleptik, dan Kandungan Antioksidan
Abstract
ABSTRACT. Bakso ayam KUB fortifikasi ekstrak daun sirsak merupakan salah satu diversifikasi produk yang bersifat pangan fungsional. Kandungan Flavonoid pada daun sirsak dapat berfungsi sebagai antioksidan. Tujuan penelitian ini adalah menganalisa pengaruh penambahan ekstrak daun sirsak dengan level yang berbeda terhadap kandungan protein, daya ikat air, organoleptik dan kandungan antioksidan bakso ayam KUB. Rancangan percobaan yang digunakan dalam penelitian adalah Rancangan Acak Lengkap (RAL), terdiri dari 4 perlakuan yaitu penambahan ekstrak daun sirsak 0% (P0), 2% (P1), 4% (P2) dan 6% (P3) terhadap total bahan bakso daging ayam. Parameter yang diukur antara lain kandungan protein, daya ikat air, kandungan antioksidan dan organoleptik. Kandungan Protein dan antioksidan tertinggi pada penambahan ekstrak daun sirsak 6% sebesar 18, 67 % dan 45,07%. Daya ikat air tertinggi yaitu 69,44% pada perlakuan kontrol. Penambahan ekstrak daun sirsak pada bakso ayam KUB memiliki hasil uji organoleptik yang lebih dominan pada penambahan ekstrak daun sirsak 6% dengan warna bakso hijau muda, cukup beraroma daun sirsak, tekstur tidak kenyal dengan rasa sedikit pahit. Uji hedonik dengan penilaian lebih dominan pada skala 3 yaitu penambahan ekstrak daun sirsak 2% baik dari warna, aroma, tekstur dan rasa. (Fortified KUB Chicken Meatballs Soursop (Annona muricata Linn) Leaf Extract: Overview of Protein Content, Water Holding Capacity, Organoleptic, and Antioxidant Content) ABSTRAK. KUB chicken meatballs fortified with soursop leaf extract is one of the functional food product diversifications. Flavonoid content in soursop leaves can function as antioxidants. The purpose of this study was to analyze the effect of adding soursop leaf extract at different levels on protein content, water holding capacity, organoleptic and antioxidant content of KUB chicken meatballs. The experimental design used in this study was a completely randomized design (CRD), consisting of 4 treatments, namely the addition of soursop leaf extract 0% (P0), 2% (P1), 4% (P2) and 6% (P3) to the total meatball ingredients chicken meat. Parameters measured included protein content, water holding capacity, antioxidant and organoleptic content. The highest protein and antioxidant content in the addition of 6% soursop leaf extract was 18.67% and 45.07%. The highest water holding capacity was 69.44% in the control treatment. The addition of soursop leaf extract to KUB chicken meatballs had more dominant organoleptic test properties in the addition of 6% soursop leaf extract with light green meatball color, quite soursop leaf aroma, texture not chewy with a slightly bitter taste. The hedonic test with a more dominant assessment on a scale of 3, namely the addition of 2% soursop leaf extract in terms of color, aroma, texture and taste.
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