Bulkaini, Bulkaini and Djoko, Kisworo and Wulandani, Bq. Rani D (2020) Kualitas Sosis Daging Ayam Dengan Penambahan Tepung Tapioka. Kualitas Sosis Daging Ayam Dengan Penambahan Tepung Tapioka, 6 (1). pp. 10-15. ISSN p-ISSN: 2460-6669e-ISSN: 2656-4645
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Abstract
ABSTRAKPenelitian dilakukandengan tujuan untuk mengetahui pengaruh level penambahan tepung tapioka terhadapkualitas kimiasosis daging ayamdengan penambahan tepung tapioka.Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap Pola Searah dengan 4 perlakuan yaitu penambahan tepung tapioka: 0%, 10%, 20 %dan 30%dan setiap perlakuan terdapat 3 ulangan.Data hasil penelitiankualitas sosis dianalisa menggunakan Analisa Variansi dan dilanjutkan dengan uji jarak Ganda (Duncan). Hasil analisa varian menunjukkan bahwa penambahan tepung tapioka dalam proses pembuatan sosis daging ayammemberikan pengaruh yang nyata (P<0.05) terhadap kadar air dan protein, sedangkan terhadap kadar lemak dan abutidak berpengaruh nyata (P>0,05). Penambahan tepung tapioka sebanyak 10% dalam pembuatan sosis dagingayamdapat memberikan nilai gizi (protein) yaitu 17,67±0,93% yang lebih tinggi dibandingkandengan penambahan 20% dan 30% ABSTRACTThe study was aimed to determine the effect of tapioca flour addition atvarious levels on the quality of chicken sausage. The research was design based on a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatment of tapioca flour addition level were:0%, 10%, 20% and 30%. Data ofsausage quality were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test. The results showed that the addition of tapioca flour in the process of chicken sausage making were significantly affect (P <0.05) moisture and protein content, while the fat and ash content were not significantly effected (P> 0.05) by the treatment. The addition of 10% tapioca flour obtained the highest nutritional value of protein (17.67 ± 0.93) %as compared to the other levels.
| Item Type: | Article |
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| Keywords (Kata Kunci): | Tepung tapioka, kualitas sosis, daging ayam; (tapioca flour, quality of sausage, chicken meat) |
| Subjects: | S Agriculture > SF Animal culture |
| Divisions: | Fakultas Peternakan |
| Depositing User: | Ir Djoko Kisworo, M.Sc., Ph.D |
| Date Deposited: | 17 Oct 2021 23:58 |
| Last Modified: | 17 Oct 2021 23:58 |
| URI: | http://eprints.unram.ac.id/id/eprint/25058 |
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