| NIM | D1E010237 |
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| Namamhs | CAHYO ADI ISNANTO |
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| Judul Artikel | KADAR PROTEIN DAN LEMAK SOSIS AYAM FERMENTASI DENGAN BERBAGAI KONSENTRASI BAKTERI LACTOBACILLUS PLANTARUM TW14 DAN LAMA PENYIMPANAN |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengetahui interaksi konsentrasi Lactobacillus plantarum TW14 dengan lama penyimpanan dan untuk mengetahui pengaruh konsentrasi Lactobacillus plantarum TW14 dan lama penyimpanan pada sosis ayam fermentasi ditinjau dari kadar protein dan lemak. Materi penelitian yang digunakan adalah kultur Lactobacilllus plantarum TW14 dan daging dari ayam pedaging 2,5 kg. Metode penelitian yang digunakan adalah metode eksperimental menggunakan rancangan acak lengkap pola faktorial 3 x 3 dengan 3 kali ulangan. Perlakuan yang diterapkan yaitu konsentrasi bakteri Lactobacillus plantarum TW14 (5%, 10%, dan 15%) dan lama penyimpanan (0 jam, 9 jam, dan 18 jam). Hasil penelitian menunjukkan bahwa interaksi konsentrasi bakteri Lactobacillus plantarum TW14 dengan lama penyimpanan berpengaruh nyata (P<0,05) terhadap kadar protein. Interaksi dihasilkan dari respon linier pada konsentrasi 5% melalui persamaan garis Y = 0,078x – 24,993, konsentrasi 10% melalui persamaan garis Y = 0,0294x – 22,846, dan konsentrasi 15% melalui persamaan garis Y = 0,156x + 23,215. Konsentrasi bakteri Lactobacillus plantarum TW14 juga berpengaruh nyata (P<0,05) terhadap kadar lemak dengan respon kuadratik melalui persamaan garis Y = 0,033x2 + 0,673x + 19,107, Demikian juga lama penyimpanan berpengaruh nyata (P<0,05) terhadap kadar lemak dengan respon kuadratik melalui persamaan garis Y = -0,012x2 + 0,197x + 16,192. Kesimpulan dari penelitian ini terjadi interaksi yang nyata antara konsentrasi bakteri Lactobacillus plantarum TW14 dengan lama penyimpanan terhadap kadar protein pada sosis ayam fermentasi, Pada konsentrasi 5% sampai 10% bakteri Lactobacillus plantarum TW14 kadar protein dan lemak menurun, namun pada konsentrasi 10% sampai 15% kadar protein dan lemak meningkat pada sosis ayam fermentasi, serta pada lama penyimpanan 0 jam sampai 9 jam kadar lemak meningkat namun pada lama penyimpanan 9 jam sampai 18 jam kadar lemak menurun pada sosis ayam fermentasi. |
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| Abtrak (Bhs. Inggris) | This research aimed to determine interacted concentration Lactobacillus plantarum TW14 with old storage and to determine effects of concentration Lactobacillus plantarum TW14 and old storage on chicken sausage fermentation in terms of protein content and fat content. The materials used this research was culture Lactobacilllus plantarum TW14 and meat of broiler 2.5 kg. The method used was an experimental method using Completely Randomized Design 3 x 3 factorial with 3 replications. The treatments were applied, concentration Lactobacillus plantarum TW14 (5%, 10%, and 15%) and old storage (0 hours, 9 hours, and 18 hours). The result of research showed of interacted concentration Lactobacillus plantarum TW14 with old storage significantly (P<0,05) the protein content. The interaction result with linear respond at concentrations of 5% through line equality Y = 0,078x – 24,993, concentration of 10% through line equality Y = 0,0294x – 22,846, and a concentration of 15% through line equality Y = 0,156x + 23,215. The concentration of bacteria Lactobacillus plantarum TW14 also significantly (P<0,05) on fat content with quadratic respond through the line equality Y = 0,033x2 + 0,673x + 19,107, similarly old storage significantly (P<0,05) fat content with quadratic respond through line equality Y = -0,012x2 + 0,197x + 16,192. The conclusion of this study is a real interaction between the concentration of bacteria Lactobacillus plantarum TW14 with storage duration on levels of protein in chicken sausage fermentation, at a concentration of 5% to 10% Lactobacillus plantarum TW14 decreased levels of protein and fat, but at a concentration of 10% to 15% increased levels of protein and fat in chicken sausage fermentation, as well as the storage time 0 hours to 9 hours increased fat content, but the storage time 9 hours to 18 hours decreased the fat content of chicken sausage fermentation. |
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| Kata kunci | Chicken sausage fermentation, Lactobacillus plantarum TW14, old storage, protein content, fat content |
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| Pembimbing 1 | Ir. Samsu Wasito, SU (Alm.) |
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| Pembimbing 2 | Dr. Ir. Agustinus Hantoro Djoko Rahardjo., MP |
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| Pembimbing 3 | |
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| Tahun | 2014 |
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| Jumlah Halaman | 11 |
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| Tgl. Entri | 2014-07-14 09:17:13.376844 |
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