Update Artikelilmiah: 33946

AFIF DWIMAR DHANI

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Abstrak (Bhs. Indonesia)

Tujuan penelitian adalah untuk mengetahui pengaruh penambahan tepung mocaf dan lemak terhadap susut bobot, keempukan dan warna sosis fermentasi daging ayam. Materi yang digunakan adalah daging ayam broiler bagian dada 10 kg, tepung mocaf 250 g, lemak 250 g, starter kefir 50 g dalam bentuk pasta dan bumbu. Variabel yang diukur adalah susut bobot, keempukan dan warna. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan 4 perlakuan dan 5 ulangan. Perlakuan penelitian yaitu 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). Rataan susut bobot yang diperoleh 26,89 ± 2.46%, keempukan 4213,22 ± 1596,23 gf, dan warna sebesar 51,93 ± 1,54%. Hasil analisis variansi menunjukkan bahwa penambahan tepung mocaf dan lemak berpengaruh tidak nyata terhadap keempukan tetapi berpengaruh sangat nyata terhadap susut bobot dan warna sosis fermentasi daging ayam. Kesimpulan penelitian ini adalah penambahan lemak dan tepung mocaf dalam pembuatan sosis fermentasi daging ayam menghasilkan susut bobot terbaik yaitu perlakuan penambahan lemak 10% dengan susut bobot paling rendah dan warna terbaik yaitu perlakuan penambahan lemak 10% dengan warna coklat gelap serta keempukan yang relatif seragam.

Abtrak (Bhs. Inggris)

The purpose of this study was to determine the effect of adding mocaf flour and fat to weight loss, tenderness and color of fermented chicken sausage. The materials used were 10 kg broiler chicken breast, 250 g mocaf flour, 250 g fat, 50 g kefir starter in the form of pasta and seasonings. The variables measured in the study were weight loss, tenderness and color. The experimental design used in this study was a completely randomized design with 4 treatments and 5 replications. The research treatments were without the addition of fat and mocaf flour (P0), the addition of 10% fat (P1), the addition of 10% mocaf flour (P2), and the addition of 5% fat and 5% mocaf flour (P3). The results of the analysis of variance showed that the addition of mocaf flour and fat had no significant effect on tenderness but had a very significant effect on weight loss and color of fermented chicken sausage. The average weight loss obtained was 26.89 ± 2.46%, tenderness was 4213.22 ± 1596.23 gf, and color was 51.93 ± 1.54%. The conclusion of this study is that the addition of fat and mocaf flour in the manufacture of fermented chicken sausage resulted in the best weight loss, namely the 10% fat addition treatment with the lowest weight loss and the best color was the 10% fat addition treatment with dark brown color and relatively uniform tenderness.

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