MAKALAH: SEMINAR NASIONAL 2012

PENGARUH  PENAMBAHAN KARAGENAN TERHADAP SIFAT FISIK, KIMIA DAN PALATABILITAS NUGGET DAGING ITIK LOKAL (Anas platyrynchos)

Abubakar ¹⁾, T. Suryati ²⁾ dan A. Azizs ²⁾

1)    Balai Besar Litbang Pascapanen Pertanian, Bogor

2)    Fakultas Peternakan, IPB Bogor

ABSTRAK

Masalah yang sering timbul dalam pembuatan produk emulsi seperti nugget daging adalah pecahnya sistem emulsi. Penelitian ini dipelajari penambahan karagenan sebagai bahan penstabil emulsi. Penelitian dilakukan untuk melihat pengaruh konsentrasi karagenan (0%,0,5%, 1,0%, 1,5%,2,0%) terhadap sifat fisik (rendemen, daya mengikat air, kekerasan dan stabilitas emulsi), sifat kimia (kadar air, abu, protein, lemak, karbohidrat dan serat makanan) dan palatabilitas nugget daging itik (rasa, aroma, warna, kekerasan dan tekstur). Hasil penelitian menunjukkan bahwa penambahan karagenan tidak memberikan pengaruh nyata terhadap sifat fisik rendemen, kekerasan dan daya mengikat air, tetapi sangat nyata mempengaruhi stabilitas emulsi. Semakin tinggi konsentrasi karagenan semakin baik stabilitas emulsinya. Komposisi kimia nugget daging itik yang dihasilkan telah memenuhi persyaratan SNI untuk nugget ayam dengan rata-rata kadar air 47,53%, abu 2,05%, lemak 17,10%, protein 13,22% dan karbohidrat 20,51%. Semakin besar penambahan karagenan semakin tinggi kandungan serat makanannya. Kadar serat makanan tertinggi diperoleh pada penambahan 2% karage nan yaitu sebesar 12,23%. Penambahan karagenan tidak memberikan pengaruh nyata terhadap palatabilitas rasa, aroma, kekerasan dan tekstur, tetapi mempengaruhi secara nyata terhadap warna. Penggunaan karagenan dengan konsentrasi 2% menghasilkan warna yang berbeda nyata dengan tanpa penambahan karagenan dan kurang disukai dibandingkan dengan perlakuan lain. Secara umum panelis dapat menerima nugget daging itik hasil penelitian.

Kata kunci: nugget, daging itik, karagenan.

ABSTRACT. Abubakar, T. Suryati dan A. Azizs. 2011. Physical, chemical and palatability characterristic of local meat nugget (Anas platyrynchos) with the addition of carra geenan Problems occurred in the processing of emulsion products, such as meat nugget are the breaking up of emulsion system. Use carrageenan as stabilizing agent was study in this research. The study observed the effect of carregee nan concentration levels (0%, 0,5%, 1,0%, 1,5%, 2,0%) in the physical (cooking yield, water holding capacity, hardness and emulsion stability), chemical (moisture, ash, fat, protein, carbohydrate and dietary fibre content) and palatability characteristic (taste, smell, colour, hardness and texture) of the duck meat nugget. The result showed that the addition of carrageenan were not significantly different in cooking yield, water holding capacity, and hardness. The treatments were significantly different in emulsion stability.The result showed the addition of carrageenan increased, the emulsion stability increases as well. The chemical content of the duck meat nugget satisfy the SNI chicken nugget requirements which have 47,53% moisture, 2,05% ash, 17,10% fat, 13,22% protein and 20,51% carbohydrate content. The result showed the addition of carragee nan increased, the dietary content increases as well. Use of 2% carrageenan resulted in product with the highest dietary fibre content (12,23%). The addition of carrageenan were not significantly different in taste, smell, hardness, and texture, except in colour. The duck meat nugget with the addition of 2% carrageenan was significantly different with the ones without carrageenan addition and it was less desirable than the other treatments. In conclusion, the panelist can accept the duck meat nugget research.

Key words: nugget, duck meat, carrageenan