Bulkaini, Bulkaini and Wulandani, Bq. Rani D and Djoko, Kisworo and Maskur, Maskur (2020) Karakteristik Fisik Sosis Daging Ayam Petelur Afkir Dengan Penambahan Tepung Tapioka. Karakteristik Fisik Sosis Daging Ayam Petelur Afkir Dengan Penambahan Tepung Tapioka, 6 (2). pp. 96-102. ISSN p-ISSN: 2460-6669e-ISSN: 2656-4645
|
Text
Karakteristik Fisik Sosis Daging Ayam Petelur Afkir Dengan Penambahan Tepung Tapioka.pdf Download (1MB) | Preview |
Abstract
ABSTRAKSosis adalah daging yang telah dilumatkan yang dicampur dengan bumbu-bumbu, kemudian dimasukkan dalam selongsong dari usus hewanatau plastik berbentuk lonjong, sedikit pipih dan memanjang. Tujuan penelitian adalahuntuk mengetahui pengaruh level penambahan tepung tapioka terhadap karateristik fisiksosis daging ayampetelur afkir.Materi penelitianadalah daging ayam petelur afkir yangdiambilpada otot bagian dada dan paha, tepung tapioka dan sejumlah bumbu-bumbu. Daging ayam yang berjumlah 2000-gramdibagi secara acak sama bagian menjadi 4 perlakuan dengan 3ulangan:0%(P1), 10%(P2), 20%(P3) dan 30%(P4). Penelitian diawali dengan penyediaantepung tapiokakomersialdan dilanjutkan dengan pembuatan sosisdengan metode konvensional.Pengujian karateristik fisiksosis: daya ikat air (DIA) dilakukan dengan metode Hamm, susut masak dengan metode perebusan, keempukan dengan metodeWarner-Bratzler dan nilai pH dengan metode Ockerman.Data karakteristik fisik sosis dianalisa dengan menggunakan Analisa Variansi berdasarkan Rancangan Acak Lengkap pola searah dan dilanjutkan dengan uji jarak Ganda Duncan’s New Multiple Range Test. Hasil analisa varian menunjukkan bahwa level penambahan tepung tapioka dalam proses pembuatan sosis daging ayammemberikan pengaruh yang nyata (P<0.05) terhadap DIA dan susut masak, sedangkan terhadap pH dan keempukantidak berpengaruh nyata (P>0,05). Penambahan tepung tapioka pada level 10% memberikan pH sosis yang normal yaitu 6,03±0,06dan susut masak sebesar 13,33±5.77%. ABSTRACTSausages are crushed meat mixed with spices, then put in casings from animal intestine or oval shaped plastic, slightly flattened and elongated.The purpose of this study was to determine the effect of the level of tapioca flour addition on the physical characteristics of the chickenmeat cull eggsausage.The research material was chicken meat (chest and thighs) from culledlaying hen,tapioca flour and a number of seasonings.Chicken meatapproximately 2000 gramswere randomly divided into 4 treatments with 3 replications: 0% (P1), 10% (P2), 20% (P3) and 30% (P4).The research began with the provision of commercial tapioca flour and continued withthe production of sausages using conventional method. The physical characteristics of sausageswere tested as follows: the water holding capacity wasmeasured using Hamm method, cooking losses were determined by the boiling method, tenderness was tested by the Warner-Bratzler method and the pH value was measured by the Ockerman method. The sausage physical characteristics data were analyzed using Analysis of Variance based on a Completely Randomized Directional Pattern design and continued with Duncan's New Multiple Range Test. The results of the analysis of variance show that the level of tapioca flour addition in the process of making chicken sausage had a significant effect (P <0.05) on water holding capacity and cooking losses, whilepH and tenderness had no significant effect (P> 0.05).The addition of tapioca flour at the level of 10% gave a normal sausage pH of 6.03 ± 0.06 and cooking losses of 13.33 ± 5.77%.
| Item Type: | Article |
|---|---|
| Keywords (Kata Kunci): | Kata Kunci: Tepung Tapioka, Karateristik Fisik, dan Sosis; Keywords: Tapioca Flour, Physical Characteristics and Sausages |
| 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/25059 |
Actions (login required)
 |
View Item |
