The effect of adding red spinach leaf extract (Amaranthus tricolor) with different concentrations on the quality of chicken meatballs
| Autor: | Aprita, Ika Rezvani, Kemalawaty, Mulla, Anwar, Chairil, Irhami, Suri Purnama Febri, Suraiya Nazlia |
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| Jazyk: | indonéština |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Jurnal Ilmiah Samudra Akuatika; Vol 7 No 1 (2023): Jurnal Ilmiah Samudra Akuatika; 9-18 |
| ISSN: | 2614-6738 2621-5314 |
| DOI: | 10.33059/jisa.v7i1 |
| Popis: | Meatballs are one of the processed food products made from meat and have a fairly high composition of protein, minerals, and vitamins. Red spinach (Amaranthus Tricolor) is one of the vegetables that is less popular among the public. Red spinach contains high antioxidants. This study aims to determine the amount and effect of adding red spinach leaf extract on the quality of chicken meatballs produced. The experimental design used in this study was a complete randomized design (RAL) with a red spinach extract concentration factor consisting of 4 treatment levels, namely A = 0%, B = 10%, C = 30%, D = 50%. Each treatment was carried out 5 times so that 20 experimental units were obtained. The results showed that the addition of red spinach leaf extract with different concentrations of 0%, 10%, 20%, and 50% had a significant effect on the color, taste, aroma, and texture of the resulting chicken meatballs. The best treatment obtained is treatment B where the concentration of adding spinach leaf extract as much as 10% to chicken meatballs according to sensory analysis Bakso merupakan salah satu produk pangan olahan yang terbuat dari daging dan memiliki komposisi protein, mineral, serta vitamin yang cukup tinggi. Bayam merah (Amaranthus Tricolor) merupakan salah satu sayuran yang kurang populer di kalangan masyarakat. Bayam merah mengandung antioksidan yang tinggi. Penelitian ini bertujuan untuk mengetahui jumlah serta pengaruh penambahan ekstrak daun bayam merah terhadap kualitas bakso ayam yang dihasilkan. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) dengan faktor konsenstrasi ekstrak bayam merah yang terdiri dari 4 taraf perlakuan yaitu A = 0%, B = 10%, C = 30%, D= 50%. Setiap perlakuan dilakukan 5 kali ulangan sehingga diperoleh 20 satuan percobaan. Hasil Penelitian menunjukkan bahwa penambahan eskstrak daun bayam merah dengan konsentrasi yang berbeda 0%, 10%, 20%, dan 50% berpengaruh nyata terhadap warna, rasa, aroma, dan tekstur bakso ayam yang dihasilkan. Perlakuan terbaik diperoleh yaitu perlakuan B dimana konsentrasi penambahan ekstrak daun bayam sebanyak 10% pada bakso ayam menurut analisis hasil sensori |
| Databáze: | OpenAIRE |
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