| NIM | D1A017204 |
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| Namamhs | NIDA NUR AZIZAH |
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| Judul Artikel | KADAR LEMAK, WARNA DAN SIFAT ORGANOLEPTIK SOSIS FERMENTASI DAGING AYAM DENGAN PENAMBAHAN TEPUNG MOCAF DAN LEMAK |
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| Abstrak (Bhs. Indonesia) | Penelitian berjudul “Kadar Lemak, Warna dan Sifat Organoleptik Sosis Fermentasi Daging Ayam dengan Penambahan Tepung Mocaf dan Lemak”. Penelitian dilaksanakan pada tanggal 15 Februari 2021 – 04 Maret 2021 di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan Universitas Jenderal Soedirman, Purwokerto. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung mocaf dan lemak terhadap kadar lemak, warna dan sifat organoleptik. Materi yang digunakan daging ayam 10 kg, tepung mocaf 375 g dan lemak 375 g. Peralatan yang digunakan dalam proses penelitian ini adalah lemari pendingin, selongsong, alat pengasapan, nampan, alat pengisi adonan sosis dan alat pengaduk. Penelitian ini dilakukan secara eksperimental menggunakan RAL (Rancangan Acak Lengkap) untuk kadar lemak serta warna dan RAK (Rancangan Acak Kelompok) untuk uji organoleptik. Masing-masing rancangan menggunakan 4 perlakuan dan 5 ulangan dan uji lanjut yang digunakan adalah uji BNJ (Beda Nyata Jujur). Perlakuan yang diberikan adalah sosis fermentasi daging ayam tanpa tepung mocaf dan lemak, sosis fermentasi daging ayam dengan penambahan lemak 10% , sosis fermentasi daging ayam dengan penambahan tepung mocaf 10%, dan sosis fermentasi daging ayam dengan penambahan lemak 5% + tepung mocaf 5%. Hasil penelitian menunjukan bahwa penambahan lemak 10% berpengaruh sangat nyata terhadap kadar lemak sosis fermentasi dengan kandungan lemak paling tinggi yaitu sebesar 26,97%. Penambahan tepung mocaf 10% berpengaruh sangat nyata terhadap warna sosis fermentasi dengan warna paling terang yaitu sebesar 89,02. Penambahan tepung mocaf 5% dan lemak 5% berpengaruh sangat nyata terhadap sifat organoleptik yang terdiri dari rataan warna yaitu sebesar 3,16 dengan kriteria sangat terang, rataan aroma sebesar 3,05 dengan kriteria aroma sangat kuat, rataan tekstur sebesar 3,73 dengan kriteria kenyal dan overall acceptability sebesar 3,09. Penambahan tepung mocaf dan lemak pada sosis fermentasi mempengaruhi kadar lemak, warna dan sifat organoleptik. Penambahan lemak 10% pada sosis fermentasi, mengakibatkan kadar lemak yang dihasilkan menjadi tinggi. Penambahan tepung mocaf dan lemak warna sosis fermentasi semakin terang, tekstur sosis fermentasi semakin kenyal. |
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| Abtrak (Bhs. Inggris) | The research entitled “Fat Level, Color and Organoleptic Character of Fermented Chicken Meat Sausage with the Addition of Mocaf Flour and Fat”. The research was conducted from February 15th to March 4th 2021 in Laboratory of Technology Animal Products, Animal Science Faculty, Jenderal Soedirman University, Purwokerto. The purpose of this research is to know the effect of adding mocaf flour and fat to fat level, color and organoleptic character. The materials used in this research were 10 kg chicken meat, 375 g mocaf flour and 375 g fat. The equipment used in this research process is refrigerator, sleeve, smoker, tray, stuffer and mixer. The research was carried out experimentally using Completely Randomized Design (CRD) for fat level and color and Randomized Block Design (RBD) for organoleptic tests. Each design used 4 treatments and 5 replications, the further test used was the Tukey's HSD test (Tukey's Honestly Significant Difference Test). The treatment is fermented chicken sausage without mocaf flour and fat, fermented chicken sausage with addition of 10% fat, fermented chicken sausage with the addition of 10% mocaf flour, fermented chicken sausage with the addition of 5% fat + 5% mocaf flour. The results showed that the addition of fat 10% had a very significant effect on the fat content of the treatment with the highest fat content of 26.97%. The addition of mocaf flour 10% had a very significant effect on the color of the treatment with the lightest color being 89.02. The addition of mocaf flour and fat had a very significant effect on the organoleptic character that composed an average color of 3.16 with very light criteria, an average flavor of 3.05 with very strong flavor criteria, an average texture of 3, 73 with chewy criteria and overall acceptability of 3.09. The addition of mocaf flour and fat in fermented sausages affects the fat content, color and organoleptic properties. The addition of 10% fat in sausage fermentation, resulting in a higher level of fat produced. The higher of the addition of mocaf flour and fat, resulting in a the lighter color of the fermented sausage and the more chewy the texture of the fermented sausage. |
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| Kata kunci | sosis fermentasi, tepung mocaf, lemak, warna, sifat organoleptik |
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| Pembimbing 1 | Ir. Juni Sumarmono, M.Sc, Ph.D |
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| Pembimbing 2 | Dr. Triana Setyawardani, S.Pt., MP |
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| Pembimbing 3 | |
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| Tahun | 2021 |
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| Jumlah Halaman | 9 |
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| Tgl. Entri | 2021-08-10 20:06:55.700616 |
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