Bulkaini, Bulkaini and Djoko, Kisworo and YASIN, MUHAMAD (2019) Karakteristik Fisik dan Nilai OrganoleptikSosis Daging Kuda Berdasarkan LevelSubtitusi Tepung Tapioka (PHYSICAL CHARACTERISTICS AND ORGANOLEPTIC VALUESOF HORSE’S MEAT SAUSAGE BASED ONLEVEL SUBTITUTION OF TAPIOCA FLOUR). Karakteristik Fisik dan Nilai OrganoleptikSosis Daging Kuda Berdasarkan LevelSubtitusi Tepung Tapioka; (PHYSICAL CHARACTERISTICS AND ORGANOLEPTIC VALUESOF HORSE’S MEAT SAUSAGE BASED ONLEVEL SUBTITUTION OF TAPIOCA FLOUR), 20 (4). pp. 548-557. ISSN pISSN: 1411-8327; eISSN: 2477-5665
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Abstract
ABSTRAKPenelitian bertujuan untuk mengetahui pengaruh level subtitusi tepung tapioka terhadapkaraktristik fisik dan nilai organoleptik sosis daging kuda. Materi yang digunakan adalah daging kudajantan umur potong 4,0-4,5 tahun dan sejumlah bumbu-bumbu dalam pembuatan sosis. Penelitian inimenggunakan Rancangan Acak Lengkap pola searah dengan empat perlakuan dan tiga ulangan yaituP1=Kontrol (tanpa tepung tapioka); P2= 15% tepung tapioka; P3=30% tepung tapioka dan P4=45% tepungtapioka. Data yang diperoleh dianalisis dengan menggunakan sidik ragam atau analisis of variance dandilanjutkan dengan uji jarak berganda Duncan (Duncan New Multiple Range Testi). Hasil penelitianmenunjukkan bahwa level subtitusi tepung tapioka berpengaruh nyata (P<0,05) terhadap daya ikat air(DIA), warna, aroma dan tekstur sosis daging kuda jantan, sedangkan pengaruhnya terhadap susut masak,daya putus, pH, dan rasa, tidak berbeda nyata (P>0,05). Subtitusi tepung tapioka sebesar 30% darikomponen bahan dapat menghasilkan sosis daging kuda dengan DIA yang tinggi (45,74±8,18 %), susutmasak rendah (3,33±1,15 %), daya putus rendah (0,45±0,00 kg/cm2) dan pH normal (6,66±0,05).Berdasarkan nilai organoleptik bahwa subtitusi tepung tapioka sebesar 30% memberikan warna sosisyang agak coklat (3,83±0,03), aroma sedap (5,95±0,04), rasa enak (6,20±0,03) dan tekstur tergolong lembut(5,68±0,02 ). ABSTRACTThe aim of the study was to determine the effect of the tapioca flour level substitution on physicalcharacteristics and organoleptic values of sausage made of male horse’s meat.The material used wasmeat of 4.0-4.5 years old male horse and a number of spices in making sausages. This study was conductedin a One Way Completely Randomized Design with four treatments and three replications, namely P1 =Control (without tapioca flour); P2 = 15% tapioca flour; P3 = 30% tapioca flour and P4 = 45% tapioca flour.The data obtained were analyzed using analysis of variance. The treatments which significantly differentwere then continued analyzed using the Duncan New Multiple Range Test. The results showed that the levelof tapioca flour substitution had a significant effect (P <0.05) on water holding capacity (WHC), color,aroma and texture of the sausage, while the cooking lost, tensile strength, pH, and taste were not affectedsignificantly (P> 0.05). The substitution of 30% tapioca flour from the ingedients gave the highest value ofhorse’s meat sausages in WHC of (45.74 ± 8.18) %, but low in cooking losses of (3.33 ± 1.15) %, low tensilestrength of (0.45 ± 0.00) kg/cm2 and normal pH (6.66 ± 0.05). Based on organoleptic values that substitutionof 30% tapioca flour gave slightly brown color of sausage (3.83 ± 0.03), good aroma (5.95 ± 0.04), delicioustaste (6.20 ± 0.03) and soft texture (5.68 ± 0.02)
| Item Type: | Article |
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| Keywords (Kata Kunci): | Kata-kata kunci: sosis daging kuda; sifat fisik dan nilai organoleptik; (Keywords: horse’s meat sausage; physical and organoleptical characteristics) |
| 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/25061 |
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