| NIM | D1B018003 |
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| Namamhs | INGGIH TRI WIDODO |
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| Judul Artikel | PENGARUH PENAMBAHAN TEPUNG JAMUR TIRAM PUTIH (Pleurotus ostreatus) TERHADAP KEKENYALAN DAN KADAR AIR SOSIS DAGING AYAM NIAGA PETELUR AFKIR |
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| Abstrak (Bhs. Indonesia) | Tujuan penelitian adalah untuk mengetahui pengaruh penambahan tepung jamur tiram putih (Pleurotus ostreatus) terhadap nilai kekenyalan dan kadar air sosis daging ayam niaga petelur afkir. Materi yang digunakan adalah tepung jamur tiram putih dan daging ayam niaga petelur afkir. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) sebagai perlakuan, yaitu persentase tepung jamur tiram putih (P0) tanpa penambahan tepung jamur tiram (P1) penambahan 5%, (P2) penambahan 10%, (P3) penambahan 15%, (P4) penambahan 20% dari daging dan setiap perlakuan diulang empat kali. Data dianalisis dengan analisis variansi dan dilanjut dengan uji Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan rataan kekenyalan sebesar 0,053 mm/g/dt dan kadar air sebesar 65,03%. Hasil analisis variansi menunjukkan bahwa perbedaan persentase memberikan pengaruh sangat nyata (P<0,01) terhadap kekenyalan dan kadar air sosis. Kesimpulannya bahwa semakin tinggi persentase tepung jamur tiram putih semakin rendah kadar air dan semakin tinggi kekenyalannya. |
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| Abtrak (Bhs. Inggris) | The purpose of the study was to determine the effect of the addition white oyster mushroom flour (Pleurotus ostreatus) against chewiness and water content of the sausage in the commercial laying chicken. The materials used were white oyster mushroom flour and chicken meat from commercial laying eggs. This study used a completely randomized design (CRD) as a treatment, namely the percentage of white oyster mushroom flour (P0) without the addition of oyster mushroom flour (P1) with 5% addition, (P2) 10% addition, (P3) 15% addition, (P4) addition of 20% of the meat and each treatment was repeated four times. Data were analyzed by analysis of variance and followed by the Honestly Significant Difference test (HSD). The study showed the average chewiness of 0.053 mm/g/s and water content of 65.03%. The results of the analysis of variance showed that the difference in the percentage had a very significant effect (P <0.01) on the chewiness and water content of the sausages. The conclusion is that the higher the percentage of white oyster mushroom flour, the lower the water content and the higher the chewiness. |
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| Kata kunci | Sosis, Ayam Niaga Petelur Afkir, Tepung Jamur Tiram Putih, Kekenyalan, Kadar Air |
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| Pembimbing 1 | Dr. Ir. Agustinus Hantoro Djoko Rahardjo, MP. |
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| Pembimbing 2 | Dr. Ir. Rosidi, MP. |
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| Pembimbing 3 | |
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| Tahun | 2020 |
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| Jumlah Halaman | 7 |
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| Tgl. Entri | 2020-11-07 17:32:06.941598 |
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