Update Artikelilmiah: 54294

BIMA PANCA ARRASYID

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Abstrak (Bhs. Indonesia)

Daging kambing merupakan salah satu sumber protein hewani dengan nilai gizi tinggi, namun pemanfaatannya sebagai produk olahan masih menghadapi kendala berupa aroma prengus dan karakteristik fisik yang kurang optimal. Upaya peningkatan kualitas produk olahan daging kambing dapat dilakukan melalui penambahan bahan fungsional, seperti ekstrak biji kelor dan enzim microbial transglutaminase (MTGase), yang berpotensi memperbaiki sifat fisik produk. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak biji kelor dan enzim MTGase terhadap tekstur dan susut masak sosis daging kambing. Penelitian dilaksanakan di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman pada bulan Maret 2026 menggunakan rancangan acak lengkap dengan lima perlakuan dan empat ulangan. Perlakuan yang diberikan terdiri atas P0 (kontrol), P1 (1% ekstrak biji kelor), P2 (1% ekstrak biji kelor + 0,5% MTGase), P3 (1,5% ekstrak biji kelor + 0,5% MTGase), dan P4 (2% ekstrak biji kelor + 0,5% MTGase). Variabel yang diamati meliputi susut masak, firmness, dan toughness. Data dianalisis menggunakan analisis variansi (ANOVA), kemudian dilanjutkan dengan uji beda nyata jujur (BNJ) apabila terdapat pengaruh nyata. Hasil penelitian menunjukkan bahwa penambahan ekstrak biji kelor dan enzim MTGase tidak berpengaruh nyata (P>0,05) terhadap nilai firmness dan toughness sosis daging kambing. Nilai firmness berkisar antara 0,84±0,28 hingga 1,10±0,35 kg, sedangkan nilai toughness berkisar antara 6,61±1,68 hingga 8,34±1,50 kg/s. Sebaliknya, perlakuan memberikan pengaruh nyata (P<0,05) terhadap susut masak, dengan nilai tertinggi pada perlakuan kontrol (0,66±0,98%) dan terendah pada perlakuan P4 (0,28±0,09%). Hasil tersebut menunjukkan bahwa penambahan ekstrak biji kelor dan enzim MTGase mampu menurunkan susut masak, namun belum mampu meningkatkan karakteristik tekstur sosis daging kambing secara signifikan.

Abtrak (Bhs. Inggris)

Goat meat is a valuable source of animal protein with high nutritional content; however, its utilization in processed products remains limited due to its distinctive odor and suboptimal physical characteristics. Improving the quality of processed goat meat products can be achieved through the application of functional ingredients such as Moringa seed extract and microbial transglutaminase (MTGase), which have the potential to enhance product quality attributes. This study aimed to evaluate the effects of Moringa seed extract and MTGase supplementation on the texture and cooking loss of goat meat sausages. The experiment was conducted at the Laboratory of Animal Product Technology, Faculty of Animal Science, Jenderal Soedirman University, in March 2026 using a completely randomized design consisting of five treatments and four replications. The treatments included P0 (control), P1 (1% Moringa seed extract), P2 (1% Moringa seed extract + 0.5% MTGase), P3 (1.5% Moringa seed extract + 0.5% MTGase), and P4 (2% Moringa seed extract + 0.5% MTGase). The observed variables were cooking loss, firmness, and toughness. Data were analyzed using analysis of variance (ANOVA), followed by Tukey's Honestly Significant Difference test when significant differences were detected. The results showed that the addition of Moringa seed extract and MTGase had no significant effect (P>0.05) on the firmness and toughness of goat meat sausages. Firmness values ranged from 0.84±0.28 to 1.10±0.35 kg, while toughness values ranged from 6.61±1.68 to 8.34±1.50 kg/s. In contrast, the treatments significantly affected (P<0.05) cooking loss, with the highest value observed in the control treatment (0.66±0.98%) and the lowest value in P4 (0.28±0.09%). These findings indicate that the addition of Moringa seed extract and MTGase effectively reduced cooking loss but did not significantly improve the textural characteristics of goat meat sausages.
Keywords: Moringa seed extract, microbial transglutamin

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