Pengaruh penambahan Albumen dan STTP Terhadap Sifat Fisik , Kimia, dan sensory Bakso Ikan Subtitusi Pasta Edamame
Keywords:
Albumen, Bakso, Edamame, Ikan Swanggi, Sodium Tripolyphosphate (STTP)Abstract
Mutu bakso dipengaruhi bahan baku dan bahan tambahan. Penelitian ini bertujuan mengetahui pengaruh albumen dan Sodium Tripolyphosphate (STPP) terhadap sifat kimia, fisik, dan sensorik bakso ikan dengan pasta edamame. Metode penelitian menggunakan rancangan acak lengkap factorial. Faktor A konsentrasi albumen : 0%, 3%, 6%, dan 9%, dan faktor B konsentrasi STPP : 0%, 0,22%, dan 0,44% , diulang 2 kali. Parameter pengamatan, terdiri tekstur, warna, uji lipat, kadar air, kadar protein, sensory warna, aroma, dan rasa. Penambahan albumen dan STPP berpengaruh nyata terhadap sifat kimia, fisik dan sensori bakso. Kombinasi penambahan albumen 9% dan STPP 0.22% menghasilkan bakso ikan dengan pasta edamame terbaik, mempunyai warna hijau muda, rasa gurih, tekstur kenyal (nilai 18.21 N) , elastis (nilai 5,00), kadar air 67.54 %, dan kadar protein 11,06%. Formulasi ini direkomendasikan sebagai kondisi optimal.
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Copyright (c) 2026 Wahyu Suryaningsih, Ade Galuh Rakhmadevi, Muhammad Ardiyansyah Suryanegara, Syaiful Bachri, Yogin Rosa Dima Al-Amilast
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