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KANDUNGAN LEMAK, KOLESTEROL, JUMLAH TOTAL BAKTERI DAN RASA BAKSO BABI YANG DIBERI LAPISAN PENUTUP KITOSAN, KARAGENAN DAN GELATIN Eprianus Dai Tana; Pieter Rihi Kale; Gemini Ermiani Mercurina Malelak
JURNAL NUKLEUS PETERNAKAN Vol 2 No 2 (2015): Desember 2015
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v2i2.775

Abstract

This study aimed was to determine fat and cholesterol content, total bacteria and taste of pork meatballs treated with chitosan, carrageenan and gelatine. Completely randomized design was 4X3 was allotted in this experiment. Variables measured were fat content, cholesterol content, total plate count and taste. Data of fat content, cholesterol content and bacterial number were analysed by using Analysis of variance (ANOVA) followed by Duncan test to see the different among the treatments. Taste was analysed by using Kruskal wallis test followed by Mann Whitney test to see the different among the treatments. Results of this experiment showed that the treatments were not significant effect either on fat or cholesterol (P> 0.05), were highly significant effect (P <0,01) on total bacteria and significantly effect (P <0.05) on taste. Gelatine is most effective to inhibit growth of bacteria on pork meatball compared to chitosan and carrageenan. Gelatine, chitosan and carrageenan could enhance the taste of pork meatball. ABSTRAK Penelitian ini bertujuan untuk mengetahui kadar lemak, kolesterol, total bakteri dan rasa bakso babi yang diberi lapisan penutup kitosan, karagenan dan gelatin. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Variabel yang diamati adalah: kadar lemak; kadar kolesterol; total bakteri (total plate count) dan rasa bakso babi. Data lemak, kolesterol dan total bakteri dianalisis menggunakan Analysis of variance (ANOVA) dan dilanjut dengan uji berjarak Duncan untuk melihat perbedaan diantara perlakuan. Data rasa dianalisis menggunakan uji nonparametrik Kruskal Wallis dilanjutkan dengan uji Mann whitney untuk melihat perbedaan diantara perlakuan. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh tidak nyata (P>0,05) terhadap kadar lemak dan kadar kolesterol, berpengaruh sangat nyata (P<0,01) terhadap total bakteri dan berpengaruh nyata (P<0,05) terhadap rasa. Dari penelitian ini disimpulkan bahwa gelatin terbukti sangat efektif dalam menahan laju pertumbuhan bakteri dibandingkan dengan bahan pelapis kitosan dan keragenan. Pemberian kitosan, keragenan dan gelatin dapat memperbaharui rasa bakso babi.