KAJIAN PENGGUNAAN DAGING IKAN MAS (CYPRINUS CARPIO LINN) TERHADAP TEKSTUR DAN CITA RASA BAKSO DAGING SAPI

Abstract

The research aimed to determine the effect of carp fish meat usage on the texture and the taste of beef meatballs. Completely Randomized Design was used on the research with five treatments i.e. T₀: 100% beef meat + 0% carp fish meat; T₁ :87.5% beef meat + 12.5% carp fish meat; T₂:75% beef meat + 25o% carp fish meat; T₃ : 62.5% beef meat + 37.5% carp fish meat and T₄ : 50% beef meat + 50'% carp fish meat. Each treatment was assessed by 25 panelists with Scoring Test based on the texture, flavor and taste of the meatballs. The analysis had been done through organoleptic analysis, including Difference Test and Preference Test toward texture, flavor and taste. Obtained data were then processed with Analysis of Variance (A^/OVA) Tukey procedure (Honestly Significant Difference) was used to find out the significance of differences among treatments on the level of D.'0.05. The results were.'(1) More than 12.5 %, Carp fish meat usage in the meatball dough affected the texture, but up to 37.5% of carp fish addition to the meatball mixture was still favorable to the panelists (2) Carp fish meat usage in the meatball dough could affect the flavor, but panelists still consider it favorable, and (3) Beef meatballs mixed with carp fish meat between 12.5% - 50% did not affect preferences as well as taste.

Keywords: Beef Meat, Carp Fish Meat, Meatballs, Texture, Taste.