Pengaruh Penambahan Tepung Bonggol Pisang Kepok (Musa Balbisiana) Terhadap Karakteristik Fisik dan Organoleptik Bakso Daging Rusa (Cervus Timorensis)

This study aims to determine the physical characteristics and organoleptic values ​​of deer meatballs mixed with kapok banana weevil flour (KBWF). The method study used an experimental method using a Completely Randomized Design (CRD) consisting of 5 treatments 3 replications, namely A0 = 100% tapioca flour (TF), A1 = 25% KBWF + 75% TF, A2 = 50% KBWF + 50% TF, A3 = 50% 75 KBWF + 25% TF, A4 = 100% KBWF. Parameters observed included tests of physical characteristics (analysis of water content, cooking losses of water and pH) and organoleptic tests (color, aroma, taste, elasticity, texture). The results of the physical characteristics testing of deer meatball cooking shrinkage with the addition of KBWF had no significant effect and cooking losses were still within the normal threshold (1.55-2.22). The water content of deer meatballs added with KBWF had no significant effect and was still at the level in accordance with SNI meatballs (53.37% -66.67%). The pH value added by KBWF has no significant effect and is still within the permissible pH level (5.50-5.83). Organoleptic test results showed that the addition of TBP had a very significant effect (P <0.01) on color, aroma, suppleness and texture.Penelitian ini bertujuan untuk mengetahui karakteristik fisik dan nilai organoleptik dari bakso daging rusa yang dicampur dengan tepung bonggol pisang kapok (TBPK). Metode penelitian adalah eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 5 perlakuan dan 3 ulangan, yaitu A0 = 100% tepung tapioka (TT), A1 = 25% TBPK+75% TT, A2= 50% TBPK+50% TT, A3 = 50% 75 TBPK+25% TT, A4 = 100% TBPK. Parameter pengamatan meliputi uji karakteristik fisik (analisis kadar air, susut masak air dan pH) dan uji organoleptik (warna, aroma, rasa, kekenyalan, tekstur). Hasil pengujian karakteristik fisik susut masak bakso daging rusa dengan penambahan TBPK tidak berpengaruh nyata dan susut masak masih dalam ambang batas normal (1,55–2,22). Kadar air bakso daging rusa yang ditambahkan TBP tidak berpengaruh nyata dan masih dalam taraf yang sesuai dengan SNI bakso (53,37%-66,67%). Nilai pH yang ditambahkan TBP tidak berpengaruh nyata dan masih dalam taraf kadar pH yang diperbolehkan (5,50–5,83). Hasil uji organoleptik menunjukkan bahwa penambahan TBP berpengaruh sangat nyata (P<0,01) terhadap warna, aroma, kekenyalan dan tekstu