Kualitas Fisik Dan Sensoris Bakso Sapi Dengan Subtitusi Tepung Sagu (Metroxylon Sagu Rottb) Sebagai Pengganti Tepung Tapioka (Manihot Utilissima)

Abstract

Meatball is a product of processed meat which is widely known by the public. This study aims to determine the physical quality of pH, tenderness and cooking losses, while sensory is the color, texture, aroma and taste of beef meatballs by substituting sago flour as a substitute for tapioca flour. This research was carried out at the Laboratory of Animal Husbandry Study Program, Faculty of Agriculture, Khairun University, Ternate in November 2020 - January 2021, while the physical test was carried out at the Animal Husbandry Product Technology Laboratory, Faculty of Animal Husbandry, Hasanuddin University Makassar. This study used a completely randomized design (CRD) method. The results of the study concluded that the pH showed that the P0 and P4 treatments had the highest average, namely 6.7, while the highest average tenderness was in the P1 and P3 treatments, namely 0.3 kg, then the highest average cooking loss was in the P4 treatment, namely 60.6% and The highest color in treatment P3 was 3.05, the highest average texture was in treatment P0 was 3.53, the highest average aroma was in treatment P3, namely 3.05 and the highest average taste was in treatment P0, namely 4.2