Update Artikelilmiah: 32894

MIA HERLINDA

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Abstrak (Bhs. Indonesia)

Tujuan penelitian yaitu membandingkan keasaman (pH), kadar asam laktat, dan kadar air sosis fermentasi daging itik dengan penambahan lemak, tepung mocaf, serta lemak dan tepung mocaf. Materi penelitian yang digunakan dari daging itik, kefir kering, lemak itik, tepung mocaf, garam kuring, bubuk bawang putih, gula, bubuk cabai, bubuk merica, aquadest, larutan buffer, larutan NaOH 0,1N, dan indikator phenolphtalein. Metode yang digunakan adalah metode eksperimental menggunakan rancangan acak lengkap (RAL). Jumlah perlakuan yang diuji 4 yaitu P0 (tanpa lemak dan tepung mocaf), P1 (lemak 10%), P2 (tepung mocaf 10%), P3 (lemak 5% + tepung mocaf 5%). Setiap perlakuan diulang 5 kali sehingga terdapat 20 unit percobaan. Variabel yang diukur adalah keasaman (pH), kadar asam laktat, dan kadar air. Data dianalisis dengan menggunakan analisis variansi dengan uji lanjut Beda Nyata Jujur (BNJ). Hasil analisis variansi menunjukkan bahwa sosis fermentasi daging itik dengan penambahan lemak dan tepung mocaf berpengaruh nyata terhadap pH, berpengaruh tidak nyata terhadap kadar asam laktat dan berpengaruh sangat nyata terhadap kadar air. Sosis fermentasi yang ditambah lemak 10% memiliki pH yang lebih tinggi dibandingkan dengan penambahan tepung mocaf 10%, dan penambahan lemak 5% + tepung mocaf 5%. Sosis fermentasi yang ditambah tepung mocaf 10% memiliki kecenderungan kadar asam laktat yang tinggi dibanding penambahan lemak 10%, dan penambahan lemak 5% + tepung mocaf 5%. Sosis fermentasi ditambah lemak 5% + tepung mocaf 5% memiliki kadar air yang lebih rendah dibandingkan dengan penambahan lemak 10% dan tepung mocaf 10%. Kesimpulan penelitian adalah sosis fermentasi dengan nilai yang baik adalah sosis fermentasi dengan penambahan lemak 5% + tepung mocaf 5% yaitu pH 5,48, kadar asam laktat 0,50% dan kadar air 59,59%.

Abtrak (Bhs. Inggris)

The research focuses on comparing on acidity (pH), lactic acid content, and water content of duck meat fermented sausage with the addition of fat, mocaf flour, as well as fat and flour mocaf. The research materials consisting of duck meat, dry kefir, duck fat, mocaf flour, curing salt, garlic powder, sugar, chili powder, pepper powder, aquadest, buffer solution, NaOH 0,1N solution, and phenolphtalein indicator. The method used is an experimental method using a completely randomized design (RAL). The number of treatments tested was 4, namely P0 (without the addition of fat and mocaf flour), P1 (10% fat), P2 (10% mocaf flour), P3 (5% fat + 5% mocaf flour). Each treatment was repeated 5 times so that there were 20 experimental units. The variables that were measured were acidity (pH), lactic acid content, and water content. Data were analyzed using analysis of variance with a further test of Honest Significant Difference (BNJ). The results of the analysis of variance showed that fermented duck meat sausage with the addition of fat and mocaf flour had a significant effect on the pH, an insignificant effect on the lactic acid content, and a very significant effect on the water content. The fermented sausage added with 10% fat had a higher pH than the addition of 10% mocaf flour and 5% fat + 5% mocaf flour. The fermented sausage added with 10% mocaf flour has a tendency for high lactic acid content compared to the addition of 10% fat, and the addition of 5% fat + 5% mocaf flour. The fermented sausage added 5% fat + 5% mocaf flour had a lower water content than the addition of 10% fat and 10% mocaf flour. In conclusion, fermented duck meat sausage with a good value was fermented sausages with the addition of 5% fat + 5% mocaf flour, namely pH 5,48, lactic acid content 0,50%, and water content 59,59%.

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