Sholihah, Siti Aliatus (2018) Substitusi Tepung Tapioka Dengan Modified Cassava Flour Terhadap Kadar Air, Tekstur Cutting Stress Dan Mutu Organoleptik Nugget Ayam. Sarjana thesis, Universitas Brawijaya.
Abstract
Nugget merupakan produk olahan daging yang digolongkan dalam daging restrukturisasi (restructured meat). Salah satu bahan yang digunakan dalam pembuatan nugget yang berfungsi sebagai binder yaitu tepung tapioka. Kandungan zat gluten pada tepung tapioka menjadi faktor pembatas dalam pengunaannya. Oleh karena itu, upaya dalam meningkatkan kualitas nugget ayam dapat dilakukan dengan substitusi tepung tapioka dengan mocaf yang tidak mengandung zat gluten. Tujuan penelitian ini adalah untuk mengetahui persentase substitusi modified cassava flour yang tepat pada tepung tapioka terhadap kadar air, tekstur cutting stress dan mutu organoleptik nugget ayam. Penelitian ini dilaksanakan mulai bulan Juni 2017 sampai September 2017, untuk preparasi sampel dan pengujian organoleptik meliputi rasa, aroma, warna, tekstur di Laboratorium Teknologi Hasil Ternak di Gedung 4 Fakultas Peternakan Universitas Brawiaya Malang. Pengujian Tekstur cutting stress, dan kadar air dilakukan di Laboratorium Keamanan Pangan Fakultas Teknologi Pertanian Universitas Brawijaya Malang. Materi penelitian ini adalah nugget ayam dengan substitusi mocaf. Metode penelitian yang digunakan dalam penelitian ini adalah metode percobaan dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri lima perlakuan dan tiga ulangan. Perlakuan yang diberikan yaitu subtitusi mocaf dengan konsentrasi 0% (P0), 25% (P1), 50% (P2), 75% (P3), dan 100% (P4). Variabel yang diamati dalam penelitian ini adalah kadar air, tekstur cutting stess dan mutu organoleptik (warna, rasa,aroma). Hasil penelitian menunjukkan bahwa substitusi mocaf pada nugget ayam terhadap Kadar air, Tekstur cutting stress, aroma menunjukan tidak berpengaruh nyata (P>0,05), sedangkan mutu organoleptik warna dan rasa menunjukan perbedaan yang sangat nyata (P<0,01). Nilai kadar air dari P0, P1, P2, P3, P4 berturut - turut adalah 75,91%, 77,89%, 76,29%, 75,62%, 74,33%. Nilai cutting stress dari P0, P1, P2, P3, P4 berturut – turut adalah 8,97 (N), 14,77 (N), 15,90 (N), 16,27 (N), 16,50 (N). Nilai skor vi organoleptik warna dari P0, P1, P2, P3, P4 P4 berturut – turut adalah 2,53, 4,27, 3,47, 3,33, 2,80. Nilai skor organoleptik rasa dari P0, P1, P2, P3, P4 berturut – turut adalah 2,27, 4,13, 3,47, 3,07, 2,67. Nilai skor organoleptik aroma dari P0, P1, P2, P3, P4 berturut – turut adalah 2,80, 3,07, 3,00, 3,00, 2,87. Kesimpulan dari penelitian ini adalah penggunaan 25% modified cassava flour sebagai substitusi tepung tapioka menghasilkan chicken nugget dengan kualitas terbaik dengan kadar air 77,89%, cutting stress 14,77 (N), dan skor organoleptik warna 4,27 (kuning kecoklatan), rasa 4,13% (suka), dan aroma 3,07% (agak suka). Berdasarkan hasil penelitian yang dilakukan, disarankan untuk melakukan penelitian lebih lanjut tentang pembuatan nugget daging ayam yang disubstitusi mocaf dengan lama simpan yang berbeda.
English Abstract
The purpose of this research was to find out the best percentage substitution of modified cassava flour on moisture content, cutting stress texture, and sensory evaluation of chicken nugget. The research materials were chicken nugget and modified cassava flour. The treatment in the study were substitution of modified cassava flour of 0% (P0), 25% (P1), 50% (P2), 75%(P3), 100%(P4). The method used in the research was laboratory experiment design with Completely Random Design which consist of five treatments and three replications. The data was analyzed by analysis of variance (ANOVA) and continued by Duncan Multiple Range Test. The result showed that the treatment did not gave significant effect (P>0.05) on moisture content, cutting stress, aroma and gave highly significant affect (P<0.01) on color and taste. It could be concluded that chicken nugget made with substitution 25% modified cassava flour gave the best quality of chicken nugget, with the result analysis of moisture content 77.89%, cutting stress texture 14.77 (N), colour 4.27, taste 4.13, aroma 3.07.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2018/39/051801570 |
| Uncontrolled Keywords: | Chicken nugget, modified cassava flour, sensory evaluation |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.36 Meat > 641.365 Poultry (Meat) |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 18 May 2018 02:18 |
| Last Modified: | 22 Oct 2021 03:25 |
| URI: | http://repository.ub.ac.id/id/eprint/10685 |
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