| NIM | D1B016024 |
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| Namamhs | MUSTIKA ZHAFIRATUS AKSANA |
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| Judul Artikel | KADAR AIR DAN SUSUT BOBOT SOSIS DAGING ENTOK (Cairina moschata) DENGAN PENAMBAHAN PERSENTASE LEMAK SAPI YANG BERBEDA |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengkaji pengaruh penambahan lemak sapi terhadap kadar air susut bobot sosis daging entok. Materi yang digunakan meliputi daging entok jantan yang berumur 7-8 bulan, lemak sapi bagian abdomen, dan bumbu-bumbu. Metode penelitian yang digunakan adalah eksperimen yang menggunakan Rancangan Acak Lengkap (RAL). Variabel yang diukur adalah kadar air dan susut bobot sosis daging entok. Perlakuan yang diuji terdiri dari P0 (sosis daging entok tanpa penambahan lemak), P1 (sosis daging entok dengan penambahan lemak sapi 10%), P2 (sosis daging entok dengan penambahan lemak sapi 20%) dan P3 (sosis daging entok dengan penambahan lemak sapi 30%). Setiap perlakuan diulang sebanyak 5 kali. Hasil penelitian menunjukkan bahwa penambahan lemak sapi dengan persentase yang berbeda memberikan pengaruh yang sangat nyata (P<0,01) terhadap kadar air dan susut bobot sosis. Rataan kadar air sosis daging entok P0, P1, P2 dan P3 masing-masing adalah 66,18% ; 63,65% ; 61,47%, dan 59,90%. Rataan susut bobot sosis daging entok P0, P1, P2 dan P3 masing-masing adalah 1,21% ; 1,67% ; 2,17% dan 3,96%. Berdasarkan hasil penelitian dapat disimpulkan bahwa sosis daging entok dengan penambahan lemak sapi menghasilkan kadar air yang semakin menurun tetapi terjadi peningkatan susut bobot secara linear. |
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| Abtrak (Bhs. Inggris) | The purpose of this study was to determine the effect of beef fat percentages on moisture content and weight loss of muscovy duck sausage. The material used was 7-8 month old male muscovy ducks, beef fat abdomen and spices. This study was designed using a completely randomized design. Variables were moisture content and weight loss. Treatments cosisted of P0 (0% addition of beef fat), P1 (10% addition of beef fat), P2 (20% addition of beef fat) and P3 (30% addition of beef fat). Each treatments repeated 5 times. Results showed that the addition of beef fat at different percentages significantly affected (P<0,01) moisture content and weight loss of muscovy duck sausage. The average moisture content of P0, P1, P2 and P3 were 66,18%; 63,65%; 61,47%, and 59,90% respectively. The average weight loss of P0, P1, P2 and P3 were 1,21%; 1,67%; 2,17% dan 3,96% respectively. It can be concluded that muscovy duck sausage added with beef fat decreased moisture content but increased weight loss, linearly. |
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| Kata kunci | Sosis daging entok, kadar air dan susut bobot. |
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| Pembimbing 1 | Ir. Juni Sumarmono, M.Sc., Ph.D |
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| Pembimbing 2 | Dr. Ir. Agustinus Hantoro Djoko Rahardjo, MP |
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| Pembimbing 3 | |
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| Tahun | 2018 |
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| Jumlah Halaman | 7 |
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| Tgl. Entri | 2018-07-05 21:43:54.617215 |
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