Karakteristik Mikrostruktur dan Nilai Gizi Bakso Ayam yang Difortifikasi Kalsium Oksida dan Nanokalsium Laktat Kerabang Telur Ayam

A H Prayitno, E Suryanto, Rusman ., Setiyono ., Jamhari ., R Utami

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh fortifikasi dengan kalsium oksida dan nanokalsium laktat kerabang telur ayam terhadap karakteristik mikrostuktur dan angka kecukupan gizi bakso ayam. Materi penelitian terdiri atas daging ayam, filler, bumbu-bumbu, garam, kalsium oksida dan nanopartikel kalsium laktat kerabang telur ayam. Fortifikasi kalsium dan nanopartikel kalsium laktat kerabang telur ayam pada pembuatan bakso ayam yaitu 0,3% dari total adonan. Terdapat tiga perlakuan yaitu kontrol, kalsium oksida (CaO) kerabang telur (0,3%), dan nanokalsium laktat (NCaL) kerabang telur (0,3%) dari total adonan. Setiap perlakuan terdiri dari 3 ulangan. Data hasil uji mikrostruktur bakso ayam dianalisis secara deskriptif dan data hasil perhitungan nilai gizi bakso ayam dianalisis dengan analisis variansi rancangan acak lengkap pola searah dan apabila terdapat perbedaan rerata diuji dengan uji Duncan’s New Multiple Range Test. Bakso ayam yang difortifikasi kalsium oksida kerabang telur memiliki mikrostruktur dengan tekstur yang lebih halus dan lebih kompak dibandingkan dengan bakso yang difortifikasi nanokalsium laktat kerabang telur. Bakso ayam difortifikasi kalsium kerabang telur memiliki asupan kalsium yang lebih tinggi dan protein yang lebih rendah daripada bakso yang difortifikasi nanokalsium laktat kerabang telur. Nilai gizi bakso yang difortifikasi kalsium oksida kerabang telur lebih baik dengan asupan kalsium yang lebih tinggi.

 Keywords

Nilai gizi bakso; kerabang telur ayam; nanokalsium laktat; mikrostruktur

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DOI: http://dx.doi.org/10.14334/prossemnastpv.v20i20.2646

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