KARAKTERISASI BAKSO KERING KAYA PROTEIN DARI “MARINE BEEF” DENGAN SUBSTITUSI TEPUNG SUWEG
Abstract: Marine beef is a
meat product that has been fat dissolved so that the protein is a major part of
the product. Marine beef dry form solid and hydrophilic, has a different
performance from the base ingredients, but still contains nutrients according
to the characteristics of the original. Weakness marine beef products is shaped
in the form of flour so it does not allow for direct consumption. Suweg addition
of flour mixture and emulsifier in the manufacturing process can serve as a
regulator of the water content, hardness and adhesion to produce a final
product that is more compact and high taste. This study aims to determine how
optimal levels suweg flour and Na-CMC can be added to marine beef in order to
obtain dry products based marine beef with the physical properties, the speed
of rehydration and sensory properties that aroma, flavor and texture is good
and acceptable to consumers. Treatment of dry meatballs are rich in protein
from marine beef with the addition of flour suweg 15% and 1% Na-CMC is the best
treatment with the shortest rehidrated pace with time 130 seconds at a
temperature of boiling water and the scent of the most preferred by the panelists
organoleptic test.
Penulis: Richardus Widodo,
Tiurma Wiliana Susanti Panjaitan, Istantyo Yuwono
Kode Jurnal: jptindustridd150615
