Update Artikelilmiah: 33950

MUHAMMAD RIZKI HUSAIN SAWARNO

NIM

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengkaji pengaruh penambahan tepung mocaf dan lemak terhadap nilai pH, kadar asam laktat dan kadar air sosis fermentasi. Penelitian mulai dari 5 Mei sampai dengan 23 Mei 2021. Materi penelitian terdiri dari daging ayam 10 kg, lemak ayam 250 gram, tepung mocaf 250 gram, kefir pasta 50 gram, bumbu-bumbu dan selongsong sosis. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu sosis fermentasi tanpa lemak dan tepung mocaf (P0), penambahan lemak 10% (P1), penambahan tepung mocaf 10% (P2), dan penambahan lemak 5% dan tepung mocaf 5% (P3). Hasil analisis menunjukkan penambahan tepung mocaf dan lemak berpengaruh tidak nyata terhadap pH dan kadar asam laktat, namun berpengaruh sangat nyata dengan kadar air sosis fermentasi daging ayam. Penambahan tepung mocaf 10% menghasilkan kadar air terendah yaitu 52,46%. Kesimpulan dari penelitian ini penambahan tepung mocaf dan lemak tidak dapat menurunkan nilai pH sosis fermentasi daging ayam dan tidak dapat meningkatkan kadar asam laktat, namun dapat menurunkan kadar air sosis fermentasi daging ayam.

Abtrak (Bhs. Inggris)

This study aims to examine the effect of adding mocaf flour and fat to the pH value, lactic acid content and levels of fermented sausage. The research started from May 5 to May 23, 2021. The research material consisted of 10 kg of chicken meat, 250 grams of chicken fat, 250 grams of mocaf flour, 50 grams of kefir pasta, spices and sausage casings. Completely Randomized Design (CRD) with 4 treatments, namely fermented sausage without fat and mocaf flour (P0), adding 10% fat (P1), adding 10% mocaf flour (P2), and adding 5% fat and 5% mocaf flour (P3 ). The results of the analysis showed that the addition of mocaf flour and fat had no significant effect on pH and lactic acid levels, but had a very significant effect on the water content of fermented chicken sausages. The addition of 10% mocaf flour resulted in the lowest water content of 52.46%. The conclusion of the study was that the addition of mocaf flour and fat could not reduce the pH value of fermented chicken sausages and could not increase lactic acid levels, but could reduce levels of fermented chicken sausages.

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