| NIM | D1A021031 |
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| Namamhs | ELIA NUR AISYA |
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| Judul Artikel | KEKERASAN DAN PROFIL WARNA SOSIS FERMENTASI DAGING AYAM DENGAN PENAMBAHAN PERSENTASE DADIH SUSU SAPI YANG BERBEDA |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengkaji pengaruh penambahan dadih terhadap kekerasan dan profil warna pada pembuatan sosis fermentasi. Materi penelitian mencakup seperangkat alat pembuat dadih dan sosis fermentasi, Stable Micro System Texture Profile Analyzer (TA-XT Plus) dan Colorimeter. Bahan yang digunakan daging ayam fillet 6000 g, tepung tapioka 600 g, garam 120 g, bumbu jadi sosis 120 g, gula halus 30 g, bubuk bawang putih 30 g, bubuk merica 30 g, bubuk cabai 30 g, bubuk paprika 18 g, minyak 60 g, es batu 60 g, susu sapi segar 4 liter, susu skim 80 g, dan starter yoghurt (yogurmert) 8 g. Penelitian dilaksanakan secara eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diterapkan yaitu: Sosis fermentasi dengan penambahan dadih 5% (P1), 7,5% (P2), 10% (P3), 12,5% (P4), dan 15% (P5) dari berat daging ayam. Data yang diperoleh dari hasil penelitian dianalisis dengan analisis variansi dan di uji lanjut ortogonal polinomial. Hasil analisis menunjukkan bahwa penambahan dadih berpengaruh nyata terhadap kekerasan, nilai lightness/ kecerahan (L*) dan whiteness index, akan tetapi berpengaruh tidak nyata terhadap nilai redness (a*) dan yellowness (b*). Nilai kekerasan (hardness) sosis fermentasi berkisar antara 1496,84-632,77 g/mm2. Nilai lightness (L*) berkisar antara 73,80-70,47. Nilai whiteness index berkisar antara 68,54-71,46. Penambahan dadih pada sosis fermentasi menghasilkan nilai redness (a*) yang sama antara 7,98-8,02 dan juga menghasilkan yang sama pada nilai yellowness (b*) yaitu 6,39-7,08. Kesimpulannya yaitu semakin banyak persentase penambahan dadih susu sapi pada sosis fermentasi daging ayam menghasilkan penurunan nilai kekerasan dan terjadi peningkatan pada profil warna terutama nilai lightness/ kecerahan (L*) serta whiteness index. |
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| Abtrak (Bhs. Inggris) | This study aims to examine the effect of adding dadih on the hardness and color profile in making fermented sausages. The research materials include dadih and fermented sausage making tools, Stable Micro System Texture Profile Analyzer (TA-XT Plus) and Colorimeter. The materials used are 6000 g chicken fillet, 600 g tapioca flour, 120 g salt, 120 g sausage seasoning, 30 g powdered sugar, 30 g garlic powder, 30 g pepper powder, 30 g chili powder, 18 g paprika powder, 60 g oil, 60 g ice cubes, 4 liters of fresh cow's milk, 80 g skim milk, and 8 g starter yoghurt (yogurmert). The study was conducted experimentally using a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments applied were: Fermented sausage with the addition of 5% dadih (P1), 7,5% (P2), 10% (P3), 12,5% (P4), and 15% (P5) of the weight of chicken meat. The data obtained from the research results were analyzed by analysis of variance and further orthogonal polynomial tests. The results of the analysis showed that the addition of dadih had a significant effect on hardness, lightness value (L*) and whiteness index, but had no significant effect on redness (a*) and yellowness (b*) values. The hardness value of fermented sausages ranged from 1496,84-632,77 g/mm2. The lightness value (L*) ranged from 73,80-70.47. The whiteness index value ranged from 68,54-71,46. The addition of dadih to sausages produces a redness (a*) value of between 7,98-8,02 and also produces a yellowness (b*) value of 6,39-7,08. The conclusion is that the greater the percentage of dadih addition to fermented chicken meat sausages, the lower the hardness value and the higher the color profile value, especially the lightness (L*) value and whiteness index. |
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| Kata kunci | dadih, daging ayam, kekerasan, profil warna, sosis fermentasi |
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| Pembimbing 1 | Prof. Dr. Ir. Triana Setyawardani, S.Pt., M.P., IPU., ASEAN Eng. |
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| Pembimbing 2 | Irfan Fadhlurrohman, S.Pt., M.Pt |
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| Pembimbing 3 | |
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| Tahun | 2025 |
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| Jumlah Halaman | 7 |
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| Tgl. Entri | 2025-05-15 13:26:17.770135 |
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