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Abstract
ABSTRAK
Penelitian ini bertujuan untuk mempelajari pengaruh beberapa level daging itik Manila dan tepung sagu terhadap komposisi kimia dan sifat organoleptik bakso. Rancangan yang digunakan ádalah rancangan acak lengkap terdiri dari 5 perlakuan dan 22 ulangan. Perlakuannya ádalah P0 = 60 % daging sapi dan 40% tepung sagu (kontrol), P1 = 85% daging itik 15% tepung sagu, P2 = 75% daging itik 25% tepung sagu, P3 = 65% daging itik 35% tepung sagu dan P4 = 55% daging itik 45% tepung sagu. Hasil penelitian menunjukkan bahwa perlakuan tidak berpengaruh nyata (P>0,05) terhadap kadar air dan kadar protein bakso tetapi nyata (P<0.05) mempengaruhi kadar lemak bakso. Nilai rataan dari kadar air dan protein adalah 60,34% dan 10,19%. Kadar lemak P1 nyata lebih tinggi (2,83%) dibanding P2 (1,23%), P3 (1,19%) dan P4 (1,17%). Kadar lemak bakso kontrol (P0) yang menggunakan daging sapi 60% nyata lebih rendah dibanding bakso yang menggunakan daging itik Manila pada semua level. Tidak ada perbedaan sifat organoleptik (keempukan, bau, warna dan rasa) bakso daging itik manila dengan beberapa kombinasi level daging dan tepung sagu.
Kata Kunci: Daging itik, tepung sagu, komposisi kimia, organoleptik, bakso
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