Update Artikelilmiah: 13018

TRESNA ZAHARA

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Sosis analog merupakan produk pengembangan dari sosis dengan menggunakan bahan baku nabati. Penggunaan tempe serta jamur tiram putih sebagai bahan pengganti daging diharapkan dapat mengasilkan sosis analog yang tinggi protein dan serat. Adapun usaha meningkatkan sifat fungsional sosis yaitu digunakannya minyak sawit merah (MSM), berperan sebagai sumber minyak nabati, provitamin A, dan antioksidan. Penelitian ini bertujuan untuk: 1) Mengetahui pengaruh proporsi tempe-jamur tiram putih, konsentrasi MSM, serta interaksi keduanya  terhadap karakteristik fisik sosis analog. 2) Mengetahui  pengaruh kombinasi perlakuan proporsi tempe-jamur tiram putih dengan konsentrasi MSM terhadap karakteristik sensori sosis analog. 3) Mengidentifikasi karakteristik kimia  sosis analog terpilih. Penelitian ini menggunakan Rancangan Acak Kelompok. Faktor yang diteliti yaitu proporsi tempe-jamur tiram putih (T) yang terdiri dari: 50:50 (T1), 60:40 (T2), 70:30 (T3), dan konsentrasi MSM (M) yang terdiri dari: 10% (M1), 12,5 % (M2), 15% (M3). Berdasarkan kedua faktor tersebut didapat 9 kombinasi perlakuan kemudian diulang tiga kali sehingga diperoleh 27 unit percobaan. Hasil penelitian menunjukkan penggunaan tempe yang semakin tinggi menghasilkan tekstur sosis yang semakin padat. Semakin tinggi konsetrasi MSM, nilai b semakin tinggi (warna semakin kuning). Perlakuan  T2M3 (tempe-jamur tiram putih 60:40; MSM 15%) menghasilkan skor warna tertinggi yaitu 3,01 (kuning), sementara skor warna terendah yaitu 2,55 (kuning keabu-abuan) didapat dari perlakuan T1M1 (tempe-jamur tiram putih 50:50; MSM 10%). Berdasarkan uji indeks efektivitas, perlakuan T1M3 (tempe-jamur tiram putih 50:50; MSM 15%) menghasilkan sosis analog terbaik dengan karakteristik kimia: Kadar air  58,59 %; protein total 8,22 %; lemak 9,09 %; serat kasar 17,68%; total karoten 584,07 ppm. Secara nyata total karoten sosis analog lebih tinggi dibanding sosis komersial (85,46 ppm). Komponen kimia sosis analog hasil terbaik telah memenuhi SNI untuk sosis kecuali kadar proteinnya.

Abtrak (Bhs. Inggris)

Analog sausage is a development product of sausages by using vegetative material and  treated to be high in protein, fiber, and low in fat. Tempeh and white oyster mushroom are used as a meat substitute to produce high protein and high fiber analog sausage. Red palm oil used to improve the functional properties of sausage as the source of vegetable oil, provitamin A and antioxidants. This study aims to: 1) know the effect of proportion of tempeh-white oyster mushroom and the concentration of red palm oil, and the interaction of both on the physical characteristics of analog sausage. 2) Know the effect of treatment combination between proportion of tempeh-white oyster mushroom and red palm oil concentration on the sensory characteristics of analog sausage. 3) Identify the chemical characteristics of the selected analog sausage. This study used an experimental randomized block design. The factors that studied in this research are proportion of tempeh-white oyster mushroom (T) which consists of: 50:50 (T1), 60:40 (T2), 70:30 (T3), and concentration of red palm oil (M) which consists of: 10% (M1), 12.5% (M2), and 15% (M3). Based on these two factors obtained 9 combination treatment and conducted triplicates to obtain 27 units experiment. The results showed that the higher tempeh proportion, the more dense texture of sausage. The higher concentration used, the higher b value of sausage (increasingly yellow). Treatment combination of T2M3 produces the highest score of color with  3.01 (yellow), while the treatment of T1M1 produces the lowest score with 2.55 (yellow). Based on index effectiveness test, combination T1M3 (tempeh: mushroom = 50: 50; red palm oil 15%) produces the best analog sausage, which has water content 58.59%; total protein 8.22%; fat 9.09%; crude fiber17.67%; total carotene 584.07 ppm. Total carotene of analog sausage significantly higher than commercial sausage (85.46 ppm). Those chemical components, except protein content, are occupied  SNI for sausage.

Kata kunci

Pembimbing 1

Pembimbing 2

Pembimbing 3

Tahun

Jumlah Halaman