PENGARUH PENGGUNAAN TEPUNG YANG BERBEDA TERHADAP KUALITAS ORGANOLEPTIK DAN KIMIA BAKSO DAGING SAPI ONGOLE BETINA AFKIR (The effect of using different flour on organoleptic and chemical quality of meatball of ongole beef culled)

Flour is one of ingredients used in processing meatballs. Each type of flour has particular characteristics that could influence characteristics of the meatballs produced. This study aims to find out how the effect of using different flour on organoleptic and chemical quality of bakso of ongole beef culled. Completely randomized design (CRD) with 4 treatments and 3 replications used in this experiment. The treatments consisted of P0 = 100% Tapioca, P1 = 70% Tapioca + 30% Taro flour, P2 = 70% Tapioca + 30% Purple sorghum flour, and P3 = 70% Tapioca + 30% Purple yam flour. The parameters measured including water content, protein content, fat content, and organoleptic quality including taste, texture, aroma and color. Analysis of variance results showed that the treatments had a highly significant effects (P<0,01) to water content, protein, fat, taste, color, texture, and scent. It could be concluded that using different flours produces bakso with different chemical qualities and organoleptic. Meatball that produced at P0, P1, P2, and P3 treatments had water content while protein content not achieve SNI standard. For organoleptic test, the best treatment was P1 treatment because it had highest rating score in the taste, color, texture, and scent section, when compared to the P2 and P3 treatments.