KAJIAN EKSTRAKSI KARAGENAN DARI RUMPUT LAUT (Eucheuma cottonii) DENGAN NIRA SIWALAN DAN APLIKASINYA PADA BAKSO DAGING SAPI DENGAN JENIS BAHAN PENGEMAS SELAMA PENYIMPANAN

The Carrageenan is a hydrocolloidal compound that is a long chain polysaccharide extracted from the seaweed. Carrageenan as gelling agent is a very important and can affect the texture of meatballs. The purpose of this research was to determine the influence of the amount of seaweed to nira palm in the extraction of carrageenan, and to application on the beef meatballs and further test to determine the interaction of different types of packaging materials to the stability of beef meatballs during storage. The research consisted of two research phases. Phase I was the extraction of carrageenan from seaweed Eucheuma cottonii using a nira palm with a variation of the amount of seaweed 15, 20, 25, 30, 35 grams. The experiments used simple Randomized Block Design (RBD). Parameters of observation are physical analysis which included the yield, viscosity, and gel strength. Chemical analysis included water content and ash content. Phase II was the stability of beef meatballs during storage with different types of packaging material namely Polypropylene (PP), Low Density Polyethylene (LDPE), and aluminium foil. Parameters of observation are physical analysis which included the shrinkage of weights, colors, and textures. Chemical analysis included water content, ash content, protein levels and fat levels. Microbiological analysis includes TPC (Total Plate Count). Organoleptic tests include the appearance, aroma, and texture. The results showed a very real interaction between the addition of the amount of seaweed to the yield and the viscosity of the Carragenan and there was very real interaction between the different types of packaging material to color, fat, and Total Plate Count of beef meatballs. The best treatment of this research was the amount of seaweed 35 gram