Update Artikelilmiah: 34819

NUSROTUN NASYITOH

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Penelitian dengan judul Pengaruh Substitusi Lemak dengan Tepung Konjak terhadap Susut Masak, Kadar Air dan Aktivitas Air Sosis Masak Daging Domba bertujuan untuk mengkaji pengaruh substitusi lemak dan tepung konjak terhadap susut masak, kadar air, dan aktivitas air masak daging domba. Penelitian dilaksanakan di laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto pada tanggal 6-10 Oktober 2021. Bahan yang digunakan dalam pembuatan sosis masak daging domba yaitu daging domba, lemak domba, tepung konjak, bumbu dan selongsong. Alat yang digunakan yaitu mixer, stuffer dan seperangkat alat produksi sosis. Perlakuan penelitian adalah penambahan lemak 20%, penambahan lemak 15% dan tepung konjak 5%, penambahan lemak 10% dan tepung konjak 10%, penambahan lemak 5% dan tepung konjak 15%, penambahan tepung konjak 20%, dan setiap perlakuan diulang sebanyak 4 kali. Metode penelitian adalah eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL). Variabel yang diukur adalah susut masak, kadar air dan aktivitas air sosis masak daging domba. Uji lanjut yang digunakan yaitu uji orthogonal polynomial. Hasil penelitian menunjukkan nilai rataan susut masak yaitu 13,82%, nilai rataan kadar air yaitu 63,05% dan nilai rataan aktivitas air yaitu 0,825. Berdasarkan tabel anava subtitusi lemak dengan tepung konjak berpengaruh sangat nyata terhadap susut masak, tidak berpengaruh nyata terhadap kadar air dan aktivitas air. Berdasarkan uji lanjut orthogonal polynomial didapatkan Y = 0,1286X2 – 3,626X + 36,374 dan R2 = 87,74% pada susut masak. Substitusi lemak dengan tepung konjak pada pembuatan sosis daging domba mampu menurunkan susut masak, kadar air dan aktivitas air sosis masak daging domba sama.

Abtrak (Bhs. Inggris)

The research entitled Effect of Fat Substitution with Konjak Flour on Cooking Loss, Water Content and Water Activity of Lamb Cooked Sausage aims to examine the effect of substitution of fat and konjak flour on cooking loss, moisture content, and cooking water activity of lamb.  The research was carried out at the Animal Products Technology laboratory, Faculty of Animal Husbandry, Jenderal Sudirman University, Purwokerto on 6-10 October 2021. The ingredients used in making lamb cooked sausages are lamb, lamb fat, konjak flour, seasonings and sleeves.  The tools used are mixer, stuffer and a set of sausage production tools.  The research treatments were adding 20% fat, adding 15% fat and 5% konjak flour, adding 10% fat and 10% konjak flour, adding 5% fat and 15% konjak flour, adding 20% konjak flour, and each treatment was repeated 4 time. The research method was experimental using Completely Randomized Design (CRD).  The variables measured were cooking loss, water content and water activity of lamb cooked sausages.  The further test used is the orthogonal polynomial test.  The results showed that the average cooking loss was 13.82%, the average water content was 63.05% and the average water activity was 0.825.  Based on the ANOVA table, fat substitution with konjak flour has a very significant effect on cooking loss, but has no significant effect on water content and water activity.  Based on the further test of orthogonal polynomials, it was found that Y = 0.1286X2 – 3.626X + 36,374 and R2 = 87,74% on cooking loss. Substitution of fat with konjak flour in the manufacture of lamb sausage is able to reduce cooking loss, had the same water content and water activity of lamb cooked sausage.

Kata kunci

Pembimbing 1

Pembimbing 2

Pembimbing 3

Tahun

Jumlah Halaman