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AHMAD ROZIKIN

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengkaji pengaruh penambahan kefir pasta dengan level yang berbeda terhadap kadar air, keempukan, dan susut bobot sosis fermentasi daging ayam. Materi penelitian meliputi: daging ayam petelur afkir bagian dada dan paha, kefir pasta, dan selongsong kolagen. Bumbu-bumbu yang ditambahkan meliputi : bawang putih bubuk 0,5%, lada putih bubuk 0,5%, cabe merah bubuk 0,5%, paprika bubuk 0,3%, kunyit bubuk 0,2%, garam 2%, dan gula 1,5% Metode penelitian yang digunakan adalah eksperimental, dengan 5 perlakuan dan 4 ulangan. Perlakuan yang dilakukan yaitu Po :tanpa penambahan kefir pasta, P1 : penambahan kefir pasta sebanyak 0,5%, P2: penambahan kefir pasta sebanyak 1%,  P3 : penambahan kefir pasta sebanyak 1,5%, dan P4 : penambahan kefir pasta sebanyak 2%. Sosis difermentasi (disimpan) selama 5 hari. Data yang diperoleh dianalisis menggunakan analisis variansi. Hasil menunjukan penambahan kefir pasta dengan level yang berbeda memberikan pengaruh yang tidak nyata ( P > 0,05 ) terhadap kadar air, susut bobot dan keempukan sosis fermentasi daging ayam. Rataan kadar air total adalah 50,44%, susut bobot 29,68%, dan untuk keempukan sebesar 0,2042 mm/g/det. Kesimpulan dari penelitian ini adalah penambahan kefir pasta dengan level yang berbeda pada sosis fermentasi daging ayam menghasilkan kadar air, susut bobot, dan keempukan yang relatif sama.

Abtrak (Bhs. Inggris)

The purpose of this study was to examine the effect of addition of different levels of  kefir paste in term of moisture content, tenderness, and weight loss of fermented sausages from spent hen meat. The research material used, were: spent hen meat (chest and thighs), kefir paste, and collagen casing. Added spices included: 0.5% garlic powder, 0.5% white pepper powder, 0.5% red chili powder, 0.3% paprika powder, 0.2% powdered turmeric, 2% salt, and sugar 1.5%. The research method used in this study was experimental, with 5 treatments and 4 replications. The treatments were Po: without the addition of kefir paste, P1: the addition of kefir paste 0.5%, P2: the addition of  kefir paste 1%, P3: the addition of kefir paste 1.5%, and P4: the addition of kefir paste 2%. Sausage was fermented (stored) for 5 days. The obtained data were analyzed using variance analysis. The results showed that the addition of kefir paste with different levels have no significant effects ( P > 0,05 ) on moisture content, weight loss and tenderness of fermented sausages from spent hen meat. The total average of moisture content was 50,44%, weight loss 29,68%, and 0,2042 mm / g / s for tenderness . The conclusion of this research is that the addition of different levels of kefir paste in manufacture of fermented sausages from spent hen meat resulting in similar moisture content, weight loss, and tenderness.

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