| NIM | A1F022043 |
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| Namamhs | RATIH BUNGA SEPTIYANI |
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| Judul Artikel | Optimasi Penambahan ISP dan Bubuk Kecombrang pada Pembuatan Sosis Vegan Jamur Tiram dengan Metode SLD: Kajian Sifat Sensori dan Proksimat |
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| Abstrak (Bhs. Indonesia) | Sosis merupakan produk pangan dengan komposisi daging, lemak, bahan pengikat, bahan pengisi, air, garam, dan bumbu-bumbu yang umumnya terbuat dari daging hewani. Namun, banyak dilakukan penggunaan bahan lain dalam pembuatan sosis terutama dari bahan-bahan nabati, seperti jamur tiram dan tahu putih. Penambahan bubuk kecombrang dan ISP dalam pembuatan sosis berfungsi untuk memperbaiki karakteristik dan nilai gizi sosis, terutama untuk karakteristik sensori dan proksimat. Penelitian ini bertujuan untuk mengetahui formula optimum sosis vegan jamur tiram dengan penambahan bubuk kecombrang dan ISP, serta pengaruh masing-masing faktor terhadap karakteristik proksimat dan sensori sosis jamur tiram, dan membandingkan antara sosis kontrol dan formula optimum. Penelitian ini dilakukan dengan menggunakan metode optimasi Simplex Lattice Design (SLD) pada software Design Expert v.13, yang terdiri atas 2 faktor, yaitu konsentrasi bubuk kecombrang dan ISP (Isolated Soy Protein) pada 10 unit percobaan. Selanjutnya akan dilakukan karakterisasi formula terbaik dan kontrol. Untuk data karakteristik sensori dianalisis dengan uji normalitas dan Wilcoxon, sedangkan karakteristik proksimat dengan uji T data bebas menggunakan software SPSS. Hasil penelitian menunjukkan bahwa formula optimum yang direkomendasikan oleh Design Expert v.13 adalah sosis vegan jamur tiram dengan penambahan bubuk kecombrang 0,37% dan ISP 9,63% dengan nilai desirability 0,904 yang menghasilkan kadar protein total 13,26% dan kesukaan keseluruhan secara sensori 3,794. Karakteristik proksimat untuk sosis formula optimum yaitu memiliki kadar air 59,983 ± 0,604%, kadar abu 6,586 ± 0,743%, kadar lemak 11,05 ± 0,256%, kadar karbohidrat by difference 9,122 ± 0,713%, protein terlarut 1,81 ± 0,148%, dan dari hasil sensori oleh 30 panelis semi terlatih, memiliki tingkat kesukaan berupa suka untuk atribut (warna, tekstur, rasa, aroma, flavour kecombrang, dan aftertaste kecombrang), serta berwarna agak kecokelatan, tekstur agak kenyal, rasa agak gurih, aroma yang agak langu, flavour kecombrang agak kuat dan aftertaste kecombrang agak kuat. Terdapat perbedaan pada sosis kontrol dan formula optimum pada karakteristik proksimat (kadar air, kadar lemak, karbohidrat, dan protein terlarut), hedonik (flavour kecombrang, dan aftertaste kecombrang), dan mutu hedonik (tekstur, rasa, aroma, flavour kecombrang, dan aftertaste kecombrang). |
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| Abtrak (Bhs. Inggris) | Sausage is a food product composed of meat, fat, binders, fillers, water, salt, and seasonings, and is generally made from animal-based meat. However, the use of alternative ingredients, particularly plant-based materials such as oyster mushrooms and tofu, has become increasingly common in sausage production. The addition of torch ginger powder and Isolated Soy Protein (ISP) is expected to improve the nutritional value and quality of vegan sausages, particularly their sensory and proximate characteristics. This study aimed to determine the optimum formulation of oyster mushroom vegan sausage with the addition of torch ginger powder and ISP, to evaluate the effect of each factor on the proximate and sensory characteristics of the sausage, and to compare the optimum formulation with the control sausage. The study employed the Simplex Lattice Design (SLD) optimization method using Design Expert version 13 software. Two formulation factors, namely torch ginger powder and Isolated Soy Protein (ISP), were evaluated through 10 experimental runs. The optimum formulation and control sausage were subsequently characterized. Sensory data were analyzed using the normality test followed by the Wilcoxon test, while proximate data were analyzed using the independent samples t-test with SPSS software. The results showed that the optimum formulation recommended by Design Expert version 13 consisted of 0.37% torch ginger powder and 9.63% ISP, with a desirability value of 0.904, resulting in a total protein content of 13.26% and an overall acceptability score of 3.794. The proximate characteristics of the optimum sausage were 59.983 ± 0.604% moisture content, 6.586 ± 0.743% ash content, 11.05 ± 0.256% fat content, 9.122 ± 0.713% carbohydrate content (by difference), and 1.81 ± 0.148% soluble protein content. Based on sensory evaluation by 30 semi-trained panelists, the optimum sausage was generally rated as liked for all attributes (color, texture, taste, aroma, torch ginger flavor, and torch ginger aftertaste), and was characterized by a slightly brownish color, moderately chewy texture, moderately savory taste, slightly beany aroma, moderately strong torch ginger flavor, and moderately strong torch ginger aftertaste. Significant differences were observed between the control and the optimum formulation in proximate characteristics (moisture, fat, carbohydrate, and soluble protein contents), hedonic attributes (torch ginger flavor and aftertaste), and sensory quality attributes (texture, taste, aroma, torch ginger flavor, and torch ginger aftertaste). |
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| Kata kunci | Sosis Vegan, ISP, Kecombrang, SLD, Sensori, Proksimat |
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| Pembimbing 1 | Prof. Dr. Rifda Naufalin, S.P., M.Si. |
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| Pembimbing 2 | Dr. Gunawan Wijonarko, S.P., M.P. |
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| Pembimbing 3 | |
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| Tahun | 2026 |
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| Jumlah Halaman | 87 |
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| Tgl. Entri | 2026-08-11 21:49:36.119478 |
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