| NIM | D1A017110 |
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| Namamhs | NINA WIYANTI |
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| Judul Artikel | PENGARUH PENGGUNAAN LEMAK AYAM TERHADAP SUSUT MASAK, KADAR AIR, DAN KADAR LEMAK SOSIS MASAK DAGING AYAM |
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| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengetahui level lemak terbaik terhadap susut masak, kadar air dan kadar lemak sosis masak daging ayam. Materi yang digunakan yaitu daging ayam bagian dada, lemak ayam, tepung terigu, putih telur, bawang putih, lada, garam, selongsong. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang dilakukan pada penelitian ini (P0) lemak 0%, (P1) lemak 5%, (P2) lemak 10%, (P3) lemak 15%, (P4) lemak 20%. Penambahan lemak pada adonan sosis daging ayam hingga 20% menyebabkan susut masak cenderung meningkat dari 1,15% menjadi 1,47%. Penambahan lemak pada adonan sosis daging ayam hingga 20% menyebabkan penurunan pada kadar air dari 18,33% menjadi 16,87%. Penambahan lemak pada adonan sosis masak daging ayam hingga 20% menyebabkan peningkatan kadar lemak sosis dari 12% menjadi 31%. Penambahan lemak pada pembuatan sosis masak daging ayam mampu meningkatkan susut masak dan kadar air, serta mampu menurunkan kadar air sosis masak daging ayam. |
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| Abtrak (Bhs. Inggris) | This study aims to determine the best level of fat on cooking loss, water content and fat content of chicken cooked sausages. The materials used are chicken breast, chicken fat, wheat flour, egg white, garlic, pepper, salt, sleeve. The research design used was a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments in this study were (P0) 0% fat, (P1) 5% fat, (P2) 10% fat, (P3) 15% fat, (P4) 20% fat. The addition of fat in chicken sausage dough up to 20% causes cooking loss to tend to increase from 1.15% to 1.47%. The addition of fat to the chicken sausage dough up to 20% caused a decrease in the water content from 18.33% to 16.87%. The addition of fat in the chicken sausage mixture up to 20% caused an increase in the fat content of the sausage from 12% to 31%. The addition of fat in the manufacture of chicken cooked sausages can increase cooking loss and water content, and can reduce the water content of chicken cooked sausages. |
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| Kata kunci | Sosis Ayam, Lemak, Susut Masak, Kadar Air, Kadar Lemak |
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| Pembimbing 1 | Ir. Juni Sumarmono, M. SC., Ph. D. |
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| Pembimbing 2 | Dr. Triana Setyawardani, S. PT., M. P. |
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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 | 2021-11-11 06:15:43.231448 |
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