Artikel Ilmiah : D1A017053 a.n. MAYA APRILIA
| NIM | D1A017053 |
|---|---|
| Namamhs | MAYA APRILIA |
| Judul Artikel | DERAJAT KEASAMAN, KADAR ASAM LAKTAT DAN KADAR AIR SOSIS FERMENTASI DAGING AYAM DENGAN PENAMBAHAN MOCAF DAN LEMAK |
| Abstrak (Bhs. Indonesia) | Penelitian “Derajat Keasaman, Kadar Asam Laktat Dan Kadar Air Sosis Fermentasi Daging Ayam Dengan Penambahan Mocaf Dan Lemak”, penelitian telah dilaksanakan pada tanggal 15 Februari sampai dengan 7 Maret 2021. Penelitian dilakukan di Lab Teknologi Hasil Ternak Fakultas Peternakan Universitas Jenderal Soedirman Purwokerto. Penelitian bertujuan untuk mengetahui pengaruh penambahan mocaf dan lemak terhadap derajat keasaman, kadar asam laktat dan kadar air sosis fermentasi daging ayam. Materi penelitian yang digunakan adalah daging ayam broiler sejumlah 10 kg, lemak ayam 375 gram, tepung mocaf 375 gram, yoghurt 200 gram, bumbu dan selongsong sosis. Metode penelitian dilakukan secara eksperimen menggunakan RAL (Rancangan Acak Lengkap) dengan 4 perlakuan 5 ulangan. Perlakuan yang diberikan adalah P0 = kontrol ; P1 = lemak 10%; P2 = mocaf 10%; dan P3 = lemak 5 % dan mocaf 5%. Variabel yang diukur dalam penelitian ini adalah derajat keasaman, kadar asam laktat dan kadar air. Hasil menunjukan bahwa penambahan mocaf dan lemak pada pembuatan sosis fermentasi daging ayam berpengaruh tidak nyata pada derajat keasaman, berpengaruh nyata terhadap kadar asam laktat, dan berpengaruh sangat nyata terhadap kadar air sosis fermentasi daging ayam. Rataan total derajat keasaman (pH) pada sosis fermentasi daging ayam sebesar 6,25. Hasil rataan kadar asam laktat sosis kontrol sebesar 0,41±0,08%; penambahan lemak 10% sebesar 0,52±0,16%; penambahan mocaf 10% sebesar 0,42±0,04%; dan penambahan lemak 5% dan mocaf 5% sebesar 0,61±0,04%. Hasil rataan kadar air sosis kontrol sebesar 71,02±2,82%; penambahan lemak 10% sebesar 64,76±2,44%; penambahan mocaf 10% sebesar 63,23±2,66%; dan penambahan lemak 5% dan mocaf 5% sebesar 62,43±2,03%. Penelitian ini menyimpulkan bahwa penambahan mocaf dan lemak pada pembuatan sosis fermentasi daging ayam tidak dapat menurunkan derajat keasaman (pH), tidak dapat meningkatkan kadar asam laktat namun dapat menurunkan kadar air. |
| Abtrak (Bhs. Inggris) | Research on ”Acidity Degree, Lactic Acid Level and Water Content of Fermented Chicken Sausage With Addition of Mocaf and Fat" The research was conducted from February 15 to March 7, 2021. The research was conducted at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Universitas Jenderal Soedirman Purwokerto. The aim of the study was to know the effect of adding mocaf and fat to the degree of acidity, lactic acid content and water content of fermented chicken sausage. The research material used was 10 kg of broiler chicken, 375 grams of chicken fat, 375 grams of mocaf flour, 200 grams of yogurt, seasonings and sausage casings. The research method was carried out experimentally using RAL (Completely Randomized Design) with 4 treatments and 5 replications. The treatment given is P0 = control; P1 = 10% fat; P2 = mocaf 10%; and P3 = 5% fat and 5% mocaf. The variables measured in this study were the degree of acidity, lactic acid content and water content. The results showed that the addition of mocaf and fat in the manufacture of fermented chicken sausage had no significant effect on the degree of acidity, a significant effect on lactic acid levels, and a very significant effect on the water content of fermented chicken sausages. The average total acidity (pH) in fermented chicken sausage is 6.25. The average results of lactic acid levels in control sausages were 0.42±0.08%; the addition of 10% fat by 0.52±0.16%; addition of 10% mocaf by 0.42±0.04%; and the addition of 5% fat and 5% mocaf was 0.61±0.04%. The results of the average water content of control sausages were 71.02±2.82%; the addition of 10% fat was 64.76±2.44%; the addition of 10% mocaf was 63.23±2.66%; and the addition of 5% fat and 5% mocaf was 62.43±2.03%. This study concluded that the addition of mocaf and fat in the manufacture of chicken meat fermented sausage could not reduce the acidity (pH), could not increase the lactic acid level but could reduce the water content. Keywords: Degree of Acidity, Lactic Acid Level, Water Content, Fermented Sausage, Mocaf, Fat, Chicken Meat. |
| Kata kunci | Kata kunci : Derajat Keasaman, Kadar Asam Laktat, Kadar Air, Sosis Fermentasi, Mocaf, Lemak, Daging Ayam. |
| Pembimbing 1 | Ir. Juni Sumarmono, M. Sc. Ph. D |
| Pembimbing 2 | Dr. Ir. Agustinus Hantoro DR, MP |
| Pembimbing 3 | |
| Tahun | 2017 |
| Jumlah Halaman | 8 |
| Tgl. Entri | 2021-08-13 12:29:35.736793 |