Artikel Ilmiah : D1A017126 a.n. TIARA SALSABILA RISDAYANTI
| NIM | D1A017126 |
|---|---|
| Namamhs | TIARA SALSABILA RISDAYANTI |
| Judul Artikel | PENGARUH PENAMBAHAN LEMAK DAN TEPUNG MOCAF TERHADAP KADAR LEMAK, ORGANOLEPTIK, DAN WARNA SOSIS FERMENTASI DAGING ITIK LOKAL (Anas platyrhynchos) |
| Abstrak (Bhs. Indonesia) | Tujuan penelitian yaitu mengetahui pengaruh penambahan lemak dan tepung mocaf terhadap kadar lemak, organoleptik, dan warna sosis fermentasi daging itik lokal (anas platyrhynchos). Materi penelitian yaitu daging itik, tepung mocaf, bubuk kefir kering, dan lemak itik. Metode penelitian secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) untuk kadar lemak dan warna dengan 4 perlakuan dan 5 ulangan, Rancangan Acak Kelompok (RAK) untuk organoleptik. Perlakuan yang diberikan yaitu sosis fermentasi daging itik tanpa penambahan lemak dan tepung mocaf (P0), penambahan lemak 10% (P1), penambahan tepung mocaf 10% (P2), dan penambahan lemak 5% dan tepung mocaf 5% (P3). Data dianalisis dengan menggunakan analisis variansi dengan uji lanjut Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa sosis dengan penambahan lemak dan tepung mocaf berbeda sangat nyata terhadap kadar lemak yang dihasilkan. Organoleptik berdasarkan warna menunjukkan bahwa sosis dengan penambahan tepung mocaf 10% (P2) berbeda nyata terhadap warna yang dihasilkan, sedangkan sosis tanpa penambahan lemak dan tepung mocaf (P0), penambahan lemak 10% (P1), dan penambahan lemak 5% dan tepung mocaf 5% (P3) tidak berbeda nyata terhadap warna yang dihasilkan. Organoleptik berdasarkan aroma menunjukkan bahwa sosis dengan penambahan tepung mocaf 10% (P2) tidak berbeda nyata dengan sosis tanpa penambahan lemak dan tepung mocaf (P0), sedangkan sosis tanpa penambahan lemak dan tepung mocaf (P0) tidak berbeda nyata dengan sosis dengan penambahan lemak 10% (P1) akan tetapi berbeda nyata terhadap sosis dengan penambahan lemak 5% dan tepung mocaf 5% (P3), sedangkan sosis dengan penambahan lemak 10% (P1) tidak berbeda nyata dengan sosis dengan penambahan lemak 5% dan tepung mocaf 5% (P3). Organoleptik berdasarkan tekstur menunjukkan bahwa penambahan lemak dan tepung mocaf berbeda nyata terhadap tekstur yang dihasilkan, akan tetapi sosis dengan penambahan tepung mocaf 10% (P2) tidak berbeda nyata dengan sosis dengan penambahan lemak 5% dan tepung mocaf 5% (P3). Organoleptik berdasarkan overall acceptability menunjukkan bahwa penambahan lemak dan tepung mocaf tidak berbeda nyata dengan overall acceptability. Sosis dengan penambahan lemak tidak berbeda nyata terhadap warna yang dihasilkan, sedangkan tepung mocaf berbeda nyata terhadap warna yang dihasilkan. Kesimpulan, sosis fermentasi daging itik terbaik yaitu sosis dengan penambahan lemak 5% dan tepung mocaf 5%. |
| Abtrak (Bhs. Inggris) | This research focus on comparing on fat content, organoleptic content, and color of local duck fermented sausages that were not given the addition of fat and mocaf flour, sausages with added fat, sausages that were added with mocaf flour, and sausages with added fat and mocaf flour. The research materials that has been used are duck meet, mocaf flour, dry kefir powder, duck fat, petroleum benzene, mixer, stuffer, Soxhlet extractor, and colorimeter. The experimental research method used a completely randomized design (RAL) for fat content and color with 4 treatments and 5 repeats, and a randomized block design (RAK) for organoleptics. The treatments given were duck fermented sausages without fat and mocaf flour (P0), addition fat 10% (P1), addition mocaf flour 10% (P2), and addition fat 5% and mocaf flour 5% (P3). Data were analyzed by analysis of variance with further tested by Honestly Significant Different Test (HSD). The results showed that sausages with the addition of fat and mocaf flour had a very significant difference in the fat content produced. Organoleptic based on color showed that sausages with the addition of 10% mocaf flour (P2) were significantly different to the color produced, while sausages without the addition of fat and mocaf flour (P0), the addition of 10% fat (P1), and the addition of 5% fat and 5% mocaf flour (P3) were not significantly different to the resulting color. Organoleptic based on aroma showed that sausages with the addition of 10% mocaf flour (P2) were not significantly different from sausages without the addition of fat and mocaf flour (P0), while sausages without the addition of fat and mocaf flour (P0) were not significantly different from sausages with the addition of 10% fat (P1) but significantly different to sausages with the addition of 5% fat and 5% mocaf flour (P3), while sausage with 10% fat (P1) added was not significantly different from sausage with 5% fat and 5% mocaf flour (P3). Organoleptic based on texture showed that the addition of fat and mocaf flour was significantly different to the resulting texture, but sausage with the addition of 10% mocaf flour (P2) was not significantly different from sausage with the addition of 5% fat and 5% mocaf flour (P3). Organoleptic based on overall acceptability showed that the addition of fat and mocaf flour was not significantly different from overall acceptability. Sausage with the addition of fat was not significantly different to the color produced, while mocaf flour was significantly different to the color produced. Conclusion, the best fermented duck meat sausage is sausage with 5% fat addition and 5% mocaf flour. |
| Kata kunci | daging itik, sosis fermentasi, kadar lemak, organoleptik, warna. |
| Pembimbing 1 | Ir. Juni Sumarmono, M. Sc. Ph. D |
| Pembimbing 2 | Setya Agus Santosa, S.Pt., MP |
| Pembimbing 3 | |
| Tahun | 2021 |
| Jumlah Halaman | 11 |
| Tgl. Entri | 2021-07-30 11:45:05.830711 |