Profil Tekstur Patty Daging Celeng, Babi, dan Campurannya Menggunakan Texture Analyzer

Siti Ariska Yuliyana; Noli Novidahlia; Intan Kusumaningrum

doi:10.30997/karimahtauhid.v5i6.24841

Authors

Siti Ariska Yuliyana Universitas Djuanda
Noli Novidahlia Universitas Djuanda
Intan Kusumaningrum Universitas Djuanda

DOI:

https://doi.org/10.30997/karimahtauhid.v5i6.24841

Keywords:

produk olahan daging, Tekstur, Texture profile analysis

Abstract

Daging merupakan bahan pangan hewani yang sering diolah menjadi berbagai produk seperti patty. Mutu produk daging olahan sangat ditentukan oleh karakteristik teksturnya. Penelitian ini bertujuan untuk menganalisis profil tekstur patty daging celeng, babi, dan campurannya menggunakan Texture Analyzer dengan parameter hardness, springiness, cohesiveness, gumminess, dan chewiness. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan lima taraf perlakuan, yaitu Celeng 100%: Babi 0%, Celeng 75%: Babi 25%, Celeng 50%: Babi 50%, Celeng 25%: Babi 75%, dan Celeng 0%: Babi 100%. Hasil analisis menunjukkan bahwa variasi proporsi daging celeng dan daging babi tidak berpengaruh nyata (p>0,05) terhadap parameter hardness dan gumminess, tetapi berpengaruh nyata (p<0,05) terhadap springiness, cohesiveness, dan chewiness. Nilai hardness patty daging celeng, babi, dan campurannya berada pada kisaran 3,09–4,12 KgForce, sedangkan nilai springiness patty berada pada kisaran 0,99%–6,11%. Nilai cohesiveness patty berkisar antara 0,84%–0,89%, nilai gumminess patty berkisar antara 2,17 KgForce–3,89 KgForce, dan nilai chewiness patty berada pada kisaran 2,78 KgForce–15,84 KgForce. Patty berbahan 100% daging celeng memiliki nilai springiness (6,11%), cohesiveness (0,89%), dan chewiness (15,84 KgForce) tertinggi dibandingkan patty babi murni maupun campurannya, menunjukkan tekstur yang lebih elastis, kenyal, dan kompak.

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