Pengaruh Edible Coating dengan Konsentrasi Berbeda terhadap Tekstur, Warna, dan Kekenyalan Bakso Sapi

Abstract

Carragenan's edible coating is one of method to provide of shelf life longer of meatball. Research material is 500 grams fresh beef for each experimental parameter and additional materials manufacture of meatballs. Experimental design was completely randomized design (CRD) with 5 treatment, 4 replications and 25 person use as semi-professional panelists with parameters texture, color and firmness. The treatment given is T0: no edible coating, T1: 0.5%, T2: 1%, T3: 1.5%, T4: 2%. The study showed that using carragenan's edible coatings with different concentrations is significantly (P<0.05) for texture, color and firmness of meatball. 1% of carragenan's edible coating is better than the others. The value from each parameter is texture 2.94, color 2.28, and firmness 2359.9 grams of force (gf). This method can be to maintain the quality of beef meatball