Pengaruh Lama Perebusan terhadap Kualitas Fisikokimia dan Organoleptik Kaldu Tulang Sapi (Bone Broth) yang Ditambahkan Cuka Lontar
The Effect of The Duration of Boiling and Using Lontar Vinegar on The Physico- Chemical And Bone Broth
DOI:
https://doi.org/10.57089/jplk.v5i2.1129Keywords:
beef bone,, bone broth,, organoleptic,, palm vinegar,Abstract
“This study aimed to determine the effect of boiling time on making bone broth with the addition of lontar vinegar on the physical, chemical and organoleptic qualities. The materials used were brown beef bones, lontar vinegar, carrots, onions, garlic, celery, cloves, lemongrass, chopped peppers, bay leaves and salt. The design used was a completely randomized design (CRD) with 4 treatments and 3 replications. The treatments consisted of P0 = boiling time of 30 minutes, P1 = boiling time of 60 minutes, P2 = boiling time of 90 minutes and P3 = boiling time of 120 minutes. The parameters observed were fat content, protein content, pH, antioxidant activity, viscosity, color, aroma, and taste. The results of this study indicated that the treatment had a very significant effect (P <0.01) on fat content, protein content, pH, antioxidant activity, viscosity and aroma, taste and had a significant effect (P <0.05) on the broth color. From the results of this study it can†be concluded that based on the results of this study it can be concluded that the boiling time in making beef bone broth with the addition of palm vinegar can increase antioxidant activity, protein content, viscosity, color, aroma, taste. As wellas lowering the fat content and pH of the broth. And the best boiling time for organoleptic testing is 120 minutes with 35ml vinegar level.
Keywords: palm vinegar, physico-chemical, bone broth, organoleptic, beef bone,
“Penelitian bertujuan untuk mengetahui pengaruh lama peerebusan pada pembuatan kaldu tulang sapi (bone broth) dengan penambahan cuka lontar terhadapkualitas fisiko kimia dan organoleptik. Materi yang digunakan adalah tulang sapi yang coklat, cuka lontar, wotel, bawang bombai, bawang putih, seledri, cengkeh, sereh, mericah, daun salam dan garam. Rancangan yang digunakan adalah rancangan acak lengkap (RAL) 4 perlakuan dan 3 ulangan. Perlakuan terdiri dari P0 = lama perebusan 30 menit, P1 = lama perebusan 60 menit, P2 = lama perebusan 90menit dan P3 = lama perebusan 120 menit. Parameter yang diamati adalah kadar lemak, kadar protein, pH, aktivitas antioksidan, viskositas, warna, aroma, dan rasa. Hasil penelitianini menunjukkan bahwa perlakuan berpengaruh sangat nyata (P<0,01) terhadap kadar lemak, kadar protein, pH, aktivitas antioksidan, viskositas dan aroma, rasa serta berpengaruh nyata (P<0,05) terhadap warna kaldu. Dari hasilpenelitian ini disimpulkan bahwa Berdasarkan hasil penelitian ini dapat disimpulkan bahwa lama perebusan pada pembuatan kaldu tulang sapi (Bone Broth) dengan penambahan cuka lontar mampu meningkatkan aktivitas antioksidan, kadar protein, viskositas, warna, aroma, rasa. Serta menurunkan kadar lemak dan pH kaldu. Dan lama perebusan yang terbaik untuk pengujian organoleptik adalah 120 menit dengan level cuka 35ml.â€
Kata kunci: cuka lontar, fisiko kimia, kaldu tulang, organoleptik, tulang sapi.
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