Pengaruh Konsentrasi Tapioka dan Margarin terhadap Karakteristik Patty Burger Keong Sawah (Pila ampullacea)
DOI:
https://doi.org/10.21776/ub.jkptb.2022.010.02.02Abstract
Keong sawah merupakan salah satu sumber protein yang dikonsumsi oleh sebagian masyarakat karena mengandung asam lemak omega 6, niacin, folat serta rendah kolesterol. Â Pengolahan daging keong sawah menjadi patty burger diharapkan dapat memberikan alternatif produk yang praktis dan disukai. Penelitian ini bertujuan untuk mempelajari pengaruh perlakuan konsentrasi tapioka dan margarin terhadap karakteristik patty burger keong sawah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dua faktor. Faktor pertama adalah konsentrasi tapioka (5%, 10%, 15%) dan faktor kedua konsentrasi margarin (15%, 20%, 25%). Data yang diperoleh diuji menggunakan ANOVA dan dilanjutkan dengan uji DMRT. Hasil penelitian menunjukkan perlakuan terbaik didapatkan dari perlakuan konsentrasi tapioka 10% dan margarin 15% yang didapatkan patty burger dengan kadar air 31.09%, kadar abu 2.55%, kadar protein 19.21%, kadar lemak 23.79%, kadar pati 20.99%, susut masak 30.59%, tekstur 0.014 mm/gr/dt dan hasil evaluasi sensory meliputi warna dengan rata-rata nilai 3.25 (netral), rasa dengan rata-rata nilai 3.75 (suka) dan aroma dengan rata-rata nilai 3.75 (suka).
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