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FRANANDA DIAN PERDANA PUTRA

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengkaji pengaruh substitusi daging itik petelur afkir untuk daging ayam broiler terhadap keempukan, pH, dan tingkat kesukaan sosis. Metode penelitian menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL) untuk pengujian keempukan dan pH dengan perlakuan yaitu perbandingan antara daging ayam broiler : daging itik petelur afkir, P1= 100% : 0%, P2= 75% : 25%, P3= 50% : 50%, P4= 25% : 75%, dan P5= 0% : 100% dengan empat kali ulangan. Rancangan Acak Kelompok (RAK) digunakan untuk menguji tingkat kesukaan dengan 16 panelis semi terlatih sebagai pengujinya. Hasil penelitian menunjukkan bahwa keempukan dan pH berpengaruh tidak nyata (P>0,05), dan uji tingkat kesukaan berbeda sangat nyata (P<0,01). Sosis 75% : 25% memiliki tingkat kesukaan paling tinggi. Sosis 100% : 0%, sosis 75% : 25% dan sosis 50% : 50% memiliki tingkat kesukaan sama tetapi sosis 100% : 0% sedikit dibawah tingkat kesukaan sosis 75% : 25% dan diatas tingkat kesukaan sosis 50% : 50%. Sosis 50% : 50% dan sosis 25% : 75% memiliki tingkat kesukaan sama tetapi sosis 25% : 75% sedikit dibawah tingkat kesukaan sosis 50% : 50%. Sosis 0% : 100% memiliki tingkat kesukaan paling rendah. Disimpulkan bahwa sosis daging ayam broiler yang disubstitusi dengan daging itik petelur afkir sampai dengan 100% memiliki keempukan dan pH yang sama, tetapi tingkat kesukaan semakin berkurang.

Abtrak (Bhs. Inggris)

This research aimed to assess the effects of substituting culled laying duck meat for broiler chicken meat on the tenderness, pH and the organoleptics levels of the sausage. This experimental research used the Completely Randomized Design (CRD) to assess the tenderness and pH with several treatments consisting of different comparisons between broiler meat and culled laying duck meat which were, respectively, P1= 100% : 0%, P2= 75% : 25%, P3= 50% : 50%, P4= 25% : 75%, and P5= 0% : 100%, each of which was repeated four times. The Group Random Design (RAK) was used to measure the organoleptics level tested by 16 semi-trained panelists. The results showed that the substitution does not significantly affect (P>0.05) the tenderness and pH of the sausage, but it does significantly affect (P<0.01) the organoleptics level. The sausage at 75%: 25% has the highest organoleptics level. The sausage at 100%: 0%, 75%: 25% and that at 50%: 50% have the similar organoleptics levels but that of 100%: 0%, has lower ornaoleptics level than that at 75%: 25% and higher than that at 50%: 50%. The sausage at 50%: 50% and that at 25%: 75% have the same level organoleptics but the latter has lower organoleptics level than the former. Meanwhile the sausage at 0%: 100% has the lowest organoleptics level. It could be concluded that the substituting culled laying duck meat for broiler meat up to 100% has the same tenderness and pH, but it decrease the organoleptics level of the sausage.

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