| NIM | D1A017059 |
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| Namamhs | SITI KHOTIMATUL KHASANAH |
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| Judul Artikel | PENGARUH PERBEDAAN LEVEL LEMAK TERHADAP WARNA, KESUKAAN DAN KEEMPUKAN SOSIS MASAK DAGING AYAM |
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| Abstrak (Bhs. Indonesia) | Penelitian dengan judul ‘’ Pengaruh Perbedaan Level Lemak terhada Warna, Kesukaan dan Keempukan Sosis Masak Daging Ayam’’. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan level lemak terhadap warna, kesukaan dan keempukan sosis. Penelitian ini dilaksanakan di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto pada tanggal 8 Apri 2021 sampai dengan 15 April 2021. Bahan yang digunakan untuk penelitian meliputi daging ayam giling 10 kg, lemak ayam 1 kg, albumen telur 600 gram, tepung terigu 1 kg, bawang putih 125 gram, lada putih 35 gram, garam 150 gram, dan es batu secukupnya. Metode penelitian dilakukan dengan eksperimen menggunakan Rancangan Acak Lengkap (RAL) untuk variabel warna dan keempukan serta Rancangan Acak Kelompok (RAK) untuk variabel uji hedonik atau kesukaan. Perlakuan yang diberikan adalah lemak 0% (P0), lemak 5% (P1), lemak 10% (P2), lemak 15% (P3) dan lemak 20% (P4) dengan 5 perlakuan dan 4 ulangan. Uji hedonik dilakukan menggunakan 15 panelis, didapatkan 60 data panelis untuk 5 sampel dan 4 ulangan sampel. Hasil penelitian menunjukkan bahwa perbedaan level lemak tidak berpengaruh terhadap warna dan keempukan sosis. Perbedaan level lemak sosis masak berpengaruh terhadap uji organoleptik sosis. Level lemak 10% menghasilkan sosis ayam yang memiliki warna dengan skor paling tinggi yaitu 3,32 dengan kriteria terang. Level lemak 20% menghasilkan sosis ayam yang memiliki aroma paling tajam dengan skor panelis 3,32. Level lemak 10% menghasilkan sosis ayam yang memiliki memiliki tekstur paling lunak dengan skor penilaian 2,03. Level lemak 15% menghasilkan sosis ayam yang memiliki rasa dan overall aceptability tidak disukai dengan skor rasa 2,73 dan overall aceptability 2,77. Kesimpulan dari penelitian Penambahan lemak pada sosis masak daging ayam menghasilkan nilai whiteness index sosis 57,36 – 60,76. Level lemak 0% pada sosis masak daging ayam secara overall aceptability paling disukai.Penambahan lemak menghasilkan keempukan sosis masak daging ayam tidak berbeda pada setiap perlakuan penambahan level lemak. |
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| Abtrak (Bhs. Inggris) | A study entitled "The Effect of Different Fat Levels on the Color, Taste and Tenderness of Chicken Sausages". The aim of this study was to understand the effects of different fat levels on the color, taste and tenderness of chicken sausages. This study was held in the laboratory of Animal Products Technology, Faculty of Animal Husbandry, General Soedirman University, Purwokerto on the 8th – 15th of April 2021. The ingredients that were used in this study includes 10 kg of ground chicken, 1 kg of chicken fat, 600 grams of egg albumen, 1 kg of wheat flour, 125 grams of garlic, 35 grams of white pepper, 150 grams of salt, and ice cubes to taste. This study was conducted using the methods of Completely Randomized Design for color and tenderness variables and the Group Randomized Design for hedonic or preference test variables. The treatments were 0% fat (P0), 5% fat (P1), 10% fat (P2), 15% fat (P3) and 20% fat (P4) with 5 treatments and 4 replications. The hedonic test was carried out by 15 panelists, 60 datas were obtained for 5 samples and 4 sample replications. The results showed that differences in fat levels had no effect on the color and tenderness of sausages. Differences in the fat level of cooked sausages affect the organoleptic test of sausages. The 10% fat level produces chicken sausage that has the color with the highest score of 3.32 with bright criteria. The 20% fat level resulted in chicken sausage which had the sharpest aroma with a panelist score of 3.32. The 10% fat level produces chicken sausage that has the softest texture with a rating score of 2.03. The 15% fat level resulted in chicken sausages that had an unfavorable taste and overall acceptability with a taste score of 2.73 and an overall acceptability of 2.77. The conclusion of research study is that the addition of fat in cooked chicken sausage resulted in a sausage whiteness index value of 57.36 – 60.76. The fat level of 0% in chicken cooked sausage was the most preferred overall acceptability. The addition of fat resulted in the tenderness of the chicken cooked sausage not different in each treatment with the addition of fat level. |
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| Kata kunci | sosis ayam, lemak, warna, keempukan, uji orgenoleptik |
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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, M.P |
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| Pembimbing 3 | |
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| Tahun | 2021 |
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| Jumlah Halaman | 11 |
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| Tgl. Entri | 2021-08-13 12:14:03.540263 |
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