Pengaruh Penambahan Tepung Daun Kelor (Moringa oleifera Lam) Terhadap Kualitas Kimia dan Organoleptik Bakso Daging Ayam Petelur Afkir

The Effect Of Addition Of Moringa leaves Flour(Moringa Oleifera Lam) On The Chemical And Organoleptic Quality Culling Laying Chicken Meatball

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung daun kelor terhadap kadar air, protein, lemak, aktivitas antioksidan, kolesterol, serta aspek organoleptik dari bakso daging ayam petelur afkir. Materi yang digunakan dalam penelitian adalah daging ayam petelur afkir, tepung daun kelor, tepung tapioka dan bumbu dapur seperti, bawang merah, bawang putih, garam dan merica. Metode yang digunakan dalam penelitian ini adalah metode eksperimen dengan rancangan acak lengkap (RAL) 4 perlakuan dan 3 ulangan. Perlakuan yang diterapkan adalah, P0 : Adonan bakso tanpa penambahan tepung daun kelor (kontrol), P₁ : Adonan  bakso dengan penambahan tepung daun kelor 5g,  P₂ : Adonan bakso dengan penambahan tepung daun kelor 7,5g dan P3: Adonan bakso dengan penambahan tepung daun kelor 10g. Hasil penelitian menunjukan bahwa penambahan tepung daun kelor pada bakso ayam petelur afkir  berpengaruh nyata terhadap kadar air, kadar protein, aktivitas antioksidan, kadar lemak, kolesterol dan uji organoleptik memberikan pengaruh nyata terhadap aroma, warna dan rasa. Kadar air, protein, aktivitas antioksidan mengalami peningkatan dibandingkan perlakuan kontrol (P0) sedangkan kadar lemak, kolesterol, aroma, warna dan rasa mengalami penurunan dibandingkan perlakuan kontrol (P0). Kesimpulannya, penambahan tepung daun kelor pada bakso ayam petelur afkir mampu meningkatkan kadar air, kadar protein, aktivitas antioksidan sedangkan kadar lemak, kolesterol,  aroma, warna dan rasa menurun dan level terbaik ditunjukkan perlakuan penambahan tepung daun kelor 10g menghasilkan karakteristik kimia bakso ayam petelur afkir yang baik.

 

Kata kunci: Bakso,  ayam petelur afkir, Tepung daun kelor, kualitas kimia, organoleptik,

 

ABSTRACT

                    This research aims to measure the effect and the best level, the addition of Moringa leaves to moisture, protein, fat, antioxidant activity, cholesterol, and organoleptic aspects. The materials used in the research were culling laying chicken meat, Moringaleaves  flour, tapioca flour and herbs such as shallots, garlic, salt, pepper. The method used in thisresearch was a completely randomized design (CRD) with 4 treatments and 3 replications of the treatment P0: Meatball mixture without the addition of Moringa leavesflour (control) P1: Meatball dough with the addition of 5g Moringa leaves flour P2: Meatball dough with add leaves flour Moringa 7.5g P3: Meatball dough with the addition of 10g Moringa leaves flour. The results showed that the addition of Moringa leaves flour to the refined layer chicken meatballs had a significant effect on air content, protein content, antioxidant activity, fat content, cholesterol and for organoleptic tests had a significant effect on aroma, color and taste. Where the water content, protein, activity increased compared to the control (P0) while the levels of fat, cholesterol, aroma, color and taste decreased compared to the control (P0). In conclusion, the addition of Moringa leaves flour to the refined laying chicken meatballs was able to increase air content, protein content, antioxidant activity while decreasing fat, cholesterol, aroma, color and taste levels. The best level of addMoringa leaves flour was at 10g treatment to produce good chicken meatball chemistry, but for taste, aroma, and color the best level was at 5g treatment.

Keyword: meatball, culling laying chicken, Moringa leaf flour