Oktaviningsih, DitaEka (2015) Effect of Adding Super Red Dragon Fruit (Hylocereus costaricensis) Peel Concentrate on Physico Chemical and Microstructure of Chicken Sausage by SEM. Sarjana thesis, Universitas Brawijaya.
Abstract
Sausages is a meat processing product that has been of interest in Indonesia since 1980. Right now, chicken sausages market has high consumption levels. Quality food products, especially sausage are influenced by several factors. Among others thing taste, color, texture, nutritional value, and microbiology. Color is the characteristic that is most easily detected by the consumer. The addition of SRDF (Super Red Dragon Fruit) peel concentrate could posibly increase the quality of chicken sausage. The purpose of this research was to determine SRDF peel concentrate on physico chemical quality and microstructure by SEM (Scanning Electron Microscope) of chicken sausages. This research was conducted from March 16th until May 10th , 2014. Preparation of sausages, SRDF peel concentrate and moisture analysis were carried out in the Laboratory of Animal Product Technology. The fat content analysis was carried out in Nutrition Laboratory of Animal Husbandry Fculty. The color L*a*b* and texture analysis was carried out in Food Laboratory of Agriculture Technology Faculty, University of Brawijaya, Malang. Materials used in this research were chicken meat, super red dragon fruit peel and seasoning. The research was experimental, with five treatments and five repetition. The treatments were 0% of SRDF peel concentrate (control), T1: 5% SRDF peel concentrate, T2: 10% of SRDF peel concentrate, T3: 15% of SRDF peel concentrate, T4: 20% of SRDF peel concentrate. The variables were moisture, fat content, color L*a*b* texture and microstructure (SEM). Data was analyzed using one-way Anova, if there was a significant effect between the treatments then Duncan’s Multiple Range Test (DMRT) was performed. A highly significant effect (P<0.01) for adding SRDF peel concentrate was found on texture and color (L*a*b*). A significant effect (P<0.05) was also found for fat content while no significant effect was found for moisture content. The result showed that texture of chicken sausages were T0 3.92± 0.19, T1 4.32± 0.46, T2 3.48± 0.30, T3 3.56± 0.77 and T4 3.16± 0.35. Color L* (brightness) were T0 57.82± 0.63, T1 50.54± 0.44, T2 47.92 ± 0.74, T3 46.42± 1.03, and T4 43.56± 1.30. Color a* (redness) were T0 14.94± 0.18, T1 24.32± 0.71, T2 28.24± 0.81, T3 29.86 ± 2.49, and T4 33.78± 2.36. Color b* (yellowness) were T0 17.42± 0.37, T1 15.12± 0.35, T2 14.94± 0.61, T3 13.14± 1.26, dan T4 12.96±0.48. Fat content were T0 42.36% ± 0.66, T1 40.95% ± 1.1, T2 40.53% ± 1.6, T3 40.97 %± 0.64, T4 40.87% ± 0.68. Moistures were T0 39.49% ± 0.48, T1 40.28% ± 0.3, T2 40.73% ± 0.75, T3 40.99% ± 2.87 and T4 43.31% ± 2.81 respectively. The conclusion of this research is the best treatment addition 20% of SRDF peel concentrate to chicken sausage, due to the ability of decreasing color L* 43.56± 1.30, increasing the color a* 33.78± 2.36, decreasing color b* 12.96±0.48, decreasing fat content 40.87 ± 0.68, decreasing texture 3.16± 0.35, and increasing moisture 44.75 ± 8.7. Futher research is needed to conduct complete proximate analysis and to organoleptic test the effect of addition SRDF peel concentrate to consumer acceptance.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2015/227/051509023 |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 21 Jan 2016 11:36 |
| Last Modified: | 20 Oct 2021 13:51 |
| URI: | http://repository.ub.ac.id/id/eprint/137499 |
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