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ALSIK FEBRI HAYATI

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Abstrak (Bhs. Indonesia)

Tujuan penelitian yaitu membandingkan susut bobot, keempukan, dan daya ikat air sosis fermentasi daging itik lokal yang tidak diberi penambahan lemak dan tepung mocaf dengan sosis yang diberi penambahan lemak 10%, tepung mocaf 10%, serta lemak 5% dan tepung mocaf 5%. Materi penelitian yang digunakan antara lain daging itik lokal betina afkir, bubuk kefir kering, lemak itik, tepung mocaf. Metode penelitian secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan uji lanjut Beda Nyata Jujur (BNJ) dengan 4 perlakuan dan 5 ulangan. Perlakuan yang diberikan adalah P0 yaitu sosis fermentasi daging itik tanpa penambahan lemak dan tepung mocaf, P1 yaitu penambahan lemak 10%, P2 yaitu penambahan tepung mocaf 10%, dan P3 yaitu penambahan lemak 5% dan tepung mocaf 5%. Hasil analisis statistik menunjukkan bahwa sosis yang diberikan penambahan lemak dan tepung mocaf berpengaruh sangat nyata terhadap susut bobot dan keempukan sosis fermentasi daging itik, dan berpengaruh nyata terhadap daya ikat air sosis fermentasi daging itik. Rataan susut bobot yang diperoleh 20,94 ± 3,76%, keempukan 1624,1 ± 523,8 gf, dan daya ikat air sebesar 94,79 ± 2,47%. Kesimpulan, penambahan lemak 10% dapat meningkatkan susut bobot, kekenyalan, dan daya ikat air begitu pula dengan penambahan tepung mocaf 10% terhadap susut bobot dan daya ikat air namun tidak memberikan pengaruh yang berbeda secara signifikan terhadap perlakuan kontrol. Penambahan tepung mocaf 10% dapat meningkatkan kekenyalan begitu pula dengan penambahan lemak 5% dan tepung mocaf 5% dapat meningkatkan susut bobot, kekenyalan, dan daya ikat air pada sosis fermentasi dan memberikan pengaruh yang berbeda secara signifikan terhadap perlakuan kontrol.

Abtrak (Bhs. Inggris)

This research focuses on comparing weight loss, firmness, and water holding capacity of local duck fermented sausages that were not given the addition of fat and mocaf flour with sausages that were added with 10% fat, 10% mocaf flour, 5% fat and 5% mocaf flour. The research materials had been used are local female rejected duck meat, dry kefir powder, duck fat, mocaf flour. The research method was experimentally using Completely Randomized Design or Rancangan Acak Lengkap (RAL) with further tests, Tukey’s Honestly Significance Difference or uji lanjut Beda Nyata Jujur (BNJ) with 4 treatments and 5 repetitions. The treatment is P0 as fermented duck meat sausages that were not given the addition of fat and mocaf flour, P1 is fermented duck meat sausage with 10% addition of fat, P2 is fermented duck meat sausage with 10% addition of mocaf flour, and P3 is fermented duck meat sausage with 5% addition of fat and 5% addition of mocaf flour. The results of statistical analysis showed that the sausages which were given the addition of fat and mocaf flour had a highly significant effect on weight loss and firmness, and had a significant effect on the water holding capacity of duck meat fermented sausage. The weight loss average is 20,94 ± 3,76%, firmness is 1624,1 ± 523,8 gf (gram force) and water holding capacity is 94,79 ± 2,47%. In conclusion, the addition of 10% fat into fermented duck meat sausage could increase weight loss, chewiness, and water holding capacity so as the addition of 10% mocaf flour into fermented duck meat sausage could increase weight loss and water holding capacity but did not give a significantly different effect on the control treatment. The addition of 10% mocaf flour could increase chewiness so as the addition of 5% fat and 5% mocaf flour into fermented duck meat sausage could increase weight loss, chewiness, and water holding capacity and give a significantly different effect on the control treatment.

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