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ANDI PRASETYO

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Abstrak (Bhs. Indonesia)

Tujuan penelitian adalah untuk mengetahui pengaruh penambahan tepung mocaf dan lemak terhadap susut bobot, keempukan dan daya ikat air sosis fermentasi daging ayam.  Materi yang digunakan adalah daging ayam broiler bagian dada, lemak, bumbu, starter dan tepung mocaf. Variabel yang diukur dalam penelitian adalah susut bobot, keempukan dan daya ikat air.  Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan 4 perlakuan dan 5 ulangan.  Perlakuan yang diberikan adalah  tanpa penambahan lemak dan tepung mocaf (P0), penambahan lemak 10 % (P1), penambahan tepung mocaf 10 % (P2), dan penambahan lemak 5 % dan tepung mocaf 5 % (P3).  Analisis yang digunakan adalah analisis variansi dan uji lanjut dengan uji beda nyata jujur. Hasil penelitian menunjukkan semua perlakuan tidak berpengaruh terhadap susut bobot. Penambahan lemak 10% (P1) dengan penambahan lemak 5% dan tepung mocaf 5% (P3) menghasilkan keempukan yang sangat berbeda nyata, sedangkan tanpa penambahan lemak dan tepung mocaf (P0) dengan penambahan tepung mocaf 10% (P2) menghasilkan keempukan yang tidak berbeda nyata. Penambahan lemak 10% (P1) dengan penambahan lemak 5% dan tepung mocaf 5% (P3) menghasilkan daya ikat air yang sangat berbeda nyata, sedangkan tanpa penambahan lemak dan tepung mocaf (P0) dengan penambahan tepung mocaf 10% (P2) menghasilkan daya ikat air yang tidak berbeda nyata.  Kesimpulan penelitian adalah penambahan tepung mocaf dan lemak dalam pembuatan sosis fermentasi menghasilkan susut bobot yang relatif seragam, keempukan dan daya ikat air yang bervariasi.  Penambahan tepung mocaf dan lemak tidak menurunkan susut bobot. Penambahan lemak 10% dalam pembuatan sosis fermentasi menghasilkan keempukan yang terbaik. Penambahan lemak 5% dan tepung mocaf 5% dalam pembuatan sosis fermentasi menghasilkan daya ikat air terbaik.

Abtrak (Bhs. Inggris)

The purpose of the study was to determine the effect of adding mocaf flour and fat on weight loss, tenderness and water holding capacity of fermented chicken sausage.  The materials used were broiler chicken breast, fat, seasoning, starter and mocaf flour.  The variables measured in the study were weight loss, tenderness and water holding capacity.  The experimental design was a completely randomized design with 4 treatments and 5 replications.  The treatment  was without the addition of fat and mocaf flour (P0), with the addition of 10% fat (P1), with the addition of 10% mocaf flour (P2), with the addition of 5% fat and 5% mocaf flour (P3).  The analysis is used the analysis of variance and the further test  is the honest real difference test.  The results showed that all treatments had no effect on weight loss. The addition of 10% fat (P1)  with the addition of 5% fat and 5% mocaf flour (P3) resulted in a very significantly different tenderness, whereas without the addition of fat and mocaf flour (P0) with the addition of 10% mocaf flour (P2) the tenderness was not significantly different. The addition of 10% fat (P1) with the addition of 5% fat and 5% mocaf flour (P3) resulted in significantly different water holding capacity, whereas without the addition of fat and mocaf flour (P0) with the addition of 10%  mocaf flour (P2) the water holding capacity was not significantly different.  The conclusion of the study was that the addition of mocaf flour and fat in the manufacture of fermented sausage resulted in relatively uniform weight loss, tenderness and varying water holding capacity.  The addition of mocaf flour and fat could not reduce weight loss.  The addition of 10% fat in the manufacture of fermented sausage produces the best tenderness. The addition of 5% fat and 5% mocaf flour in the manufacture of fermented sausage resulted in the best water holding capacity.

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