Artikel Ilmiah : D1A021158 a.n. MUHAMMAD HALLY RAHMAN
| NIM | D1A021158 |
|---|---|
| Namamhs | MUHAMMAD HALLY RAHMAN |
| Judul Artikel | JUMLAH ASAM LAKTAT DAN pH SOSIS FERMENTASI DAGING AYAM DENGAN PENAMBAHAN PERSENTASE DADIH SUSU SAPI YANG BERBEDA |
| Abstrak (Bhs. Indonesia) | Penelitian berjudul Jumlah Asam Laktat dan pH Sosis Fermentasi Daging Ayam dengan Penambahan Persentase Dadih Susu Sapi yang Berbeda dilaksanakan tanggal 12-22 Februari 2025 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Penelitian dilakukan dengan tujuan untuk mengkaji pengaruh penambahan dadih susu sapi terhadap jumlah asam laktat dan pH sosis fermentasi daging ayam. Materi yang digunakan berupa seperangkat alat pembuat sosis fermentasi antara lain bambu, inkubator, timbangan analitik, mesin penggiling, stuffer sosis, selongsong sosis, oven, buret, statif, dan pH meter. Bahan yang digunakan diantaranya yaitu daging ayam broiler sebanyak 6 kg yang berasal dari kedai Pethok-pethok. Bahan lain pembuatan sosis fermentasi antara lain tepung tapioka 600 g, bumbu sosis jadi 120 g, es batu 60 g, garam 120 g, bawang putih bubuk 30 g, merica bubuk 30 g, paprika bubuk 18 g, cabai bubuk 30 g, gula halus 30 g, dan minyak goreng 60 g, susu sapi sebanyak 4 liter yang berasal dari Experimental Farm Fakultas Peternakan Unsoed, starter bakteri mesofilik Yogourmet (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus) sebanyak 8 g, susu skim bubuk sebanyak 80 g, akuades, indikator PP, larutan NaOH dan buffer. Metode penelitian tersebut merupakan penelitian eksperimental dengan menggunakan rancangan acak lengkap (RAL). Jumlah perlakuan yang diterapkan yaitu 5 perlakuan dengan 4 ulangan sehingga menghasilkan 20 unit percobaan. Perlakuan yang diberikan pada P1 yaitu 5% dadih susu sapi, P2 yaitu 7,5% dadih susu sapi, P3 yaitu 10% dadih susu sapi, P4 yaitu 12,5% dadih susu sapi, dan pada P5 yaitu 15% dadih susu sapi. Data hasil penelitian dianalisis dengan analisis variansi dan dilakukan uji lanjut ortogonal polinomial. Hasil analisis menunjukkan bahwa penambahan dadih susu sapi berpengaruh sangat nyata terhadap jumlah asam laktat dan pH sosis fermentasi. Jumlah asam laktat sosis fermentasi yang dihasilkan yaitu 0,32-0,67%. Nilai pH sosis fermentasi yang dihasilkan yaitu 4,60-4,21. Kesimpulannya adalah semakin tinggi persentase penambahan dadih susu sapi akan meningkatkan jumlah asam laktat dan menurunkan nilai pH sosis fermentasi daging ayam. |
| Abtrak (Bhs. Inggris) | The research was titled Total Lactic Acid and pH of Chicken Meat Fermented Sausage with Addition of Different Percentage of Dadih was conducted on February 12-22, 2025 at the Laboratory of Animal Product Technology, Faculty of Animal Science, Jenderal Soedirman University, Purwokerto. The research was conducted with the aim to determine the effect of dadih addition on the amount of lactic acid and pH of chicken meat fermented sausage. The materials used were a set of tools for making fermented sausages including bamboo, incubator, analytical scales, grinding machine, sausage stuffer, sausage casings, oven, burette, stative, and pH meter. The materials used included 6 kg of broiler chicken meat from the Pethok-pethok shop. Other ingredients for making fermented sausage include tapioca flour 600g, finished sausage seasoning 120 g, ice cubes 60 g, salt 120 g, garlic powder 30 g, pepper powder 30 g, paprika powder 18 g, chili powder 30 g, powdered sugar 30 g, and cooking oil 60 g, 4 liters of cow's milk from the Experimental Farm of the Unsoed Faculty of Animal Science, Yogourmet mesophilic bacterial starter (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus) 8 g, skim milk powder 80 g, distilled water, PP indicator, NaOH solution and buffer. The research method is experimental research using a complete randomized design (CRD). The number of treatments applied was 5 treatments with 4 replicates resulting in 20 experimental units. The treatment given in P1 is 5% dadih, P2 is 7.5% dadih, P3 is 10% dadih, P4 is 12.5% dadih, and in P5 is 15% dadih. The data were analyzed by analysis of variance and further orthogonal polynomial test. The results showed that the addition of dadih had a very significant effect on the amount of lactic acid and pH of fermented sausage. The amount of lactic acid in fermented sausage produced was 0.32-0.67%. The resulting pH in fermented sausage value was 4.60-4.21. The conclusion is that the higher percentage of cow's milk curd addition will increase the amount of lactic acid and decrease the pH value of fermented chicken meat sausage. |
| Kata kunci | dadih susu sapi, daging ayam, jumlah asam laktat, pH, sosis fermentasi ABSTRACT |
| Pembimbing 1 | Prof. Dr. Ir. Triana Setyawardani, S.Pt., M.P., IPU., ASEAN Eng. |
| Pembimbing 2 | Irfan Fadhlurrohman, S.Pt., M.Pt |
| Pembimbing 3 | |
| Tahun | 2025 |
| Jumlah Halaman | 9 |
| Tgl. Entri | 2025-05-15 13:23:43.399205 |