Peningkatan Nilai Gizi dan Sifat Fisik Bakso Ayam dengan Substitusi Kulit Buah Naga dan Jamur Tiram
Increasing The Nutrition Value and Physical Properties of Chicken Meatballs with The Substitution of Dragon Peel Fruit and Oyster Mushroom
Abstract
Chicken meatballs are a favorite food of Indonesian people because it tastes good and the price is relatively cheap. The substitution of dragon fruit peel and oyster mushrooms aims to improve chicken meatballs' nutritional quality and physical properties. The variation in this study is the ratio of dragon fruit peel and oyster mushroom, namely 0:0 (S1), 1:2 (S2), 2:1 (S3), and 1:1 (S4). Making of meatballs involves grating dragon fruit peel, cutting oyster mushrooms and chicken meat into small pieces, mixing all the ingredients using a chopper (grated dragon fruit peel, pieces of oyster mushrooms, chicken meat, tapioca flour, salt, pepper, garlic, eggs, flavoring, and ice), then molding with a spoon and put into the water until cooked. Parameters tested were nutritional value and physical properties. Data were analyzed using one-way ANOVA and DMRT (P < 0.05). Based on the results of the analysis of nutrients, the substitution of dragon fruit peel and oyster mushrooms can reduce the fat content of meatball products. However, the carbohydrate content is still higher than meatballs without dragon fruit peel and oyster mushrooms. Sample S2 (the sample with the highest oyster mushrooms) had a high protein content in the second order. Meatballs added with dragon fruit peel, and oyster mushroom in a ratio of 1:2 and 2:1 had a higher hardness level and a higher level of elasticity than meatballs without the addition of dragon fruit peel and oyster mushrooms. The substitution of dragon fruit peel and oyster mushroom in a ratio of 1:2 can improve nutritional quality with good texture properties.
Keywords: Chicken meatballs; dragon fruit peel; nutritional value; oyster mushroom; texture
ABSTRAK
Bakso ayam merupakan makanan favorit masyarakat Indonesia karena rasanya enak dan harganya relatif murah. Penambahan kulit buah naga dan jamur tiram diharapkan dapat meningkatkan kualitas gizi dan sifat fisik dari bakso ayam. Variasi dalam penelitian ini adalah perbandingan kulit buah naga dan jamur tiram yaitu 0:0 (S1), 1:2 (S2), 2:1 (S3) dan 1:1 (S4). Prosedur pembuatan bakso yaitu pemarutan kulit buah naga, pemotongan jamur tiram dan daging ayam hingga menjadi kecil, pencampuran semua bahan (parutan kulit buah naga, potongan jamur tiram, daging ayam, tepung tapioka, garam, merica, bawang putih, telur, penyedap, es) menggunakan blender, kemudian dilakukan pencetakan dengan sendok sambil dimasukan ke dalam air rebusan hingga matang. Parameter yang diuji adalah nilai gizi dan sifat fisik. Data dianalisis menggunakan analisis kergamana one-way dan uji DMRT (p < 0,05). Berdasarkan hasil analisis zat gizi, penggunaan buah naga dan jamur tiram dapat menurunkan kadar lemak produk bakso, meskipun kadar karbohidrat masih lebih tinggi daripada bakso tanpa penambahan kulit buah naga dan jamur tiram. Sampel S2 (sampel dengan penggunaan jamur tiram konsentrasi tertinggi) memiliki kadar protein yang tinggi pada urutan kedua. Bakso dengan penggunaan kulit buah naga dan jamur tiram dengan perbandingan 1:2 dan 2:1 memiliki tingkat kekerasan yang lebih tinggi namun juga memiliki tingkat kekenyalan yang lebih tinggi daripada bakso tanpa penambahan kulit buah naga dan jamur tiram. Penggunaan kulit buah naga dan jamur tiram dengan perbandingan 1:2 dapat meningkatkan kualitas gizi dengan sifat tekstur yang baik.
Kata kunci: Bakso ayam; jamur tiram; kulit buah naga; nilai gizi; tekstur
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