KhoestiVirliTantular (2007) Pengaruh Penambahan Tepung Limbah Kecap Tanpa Lemak (TKTL) dan Sodium Tripolyphosphate (STPP) Pada Pembuatan Sosis Ayam Rigor Mortis. Sarjana thesis, Universitas Brawijaya.
Abstract
Rigor mortis pada daging menyebabkan penurunan daya ikat air protein daging sehingga tekstur daging menjadi keras. Penggunaan daging ayam rigor mortis dalam pembuatan sosis ayam menyebabkan tekstur sosis yang dihasilkan lembek. Penambahan bahan pengikat ( binder ) seperti garam alkali fosfat dan/ atau produk protein kedelai terbukti dapat meningkatkan tekstur, daya ikat air (WHC), dan stabilitas emulsi sosis. Permasalahannya harga produk protein kedelai sangat mahal, sehingga produsen lebih memilih penggunaan garam fosfat dalam jumlah yang terkadang melebihi batasan yang diijinkan (residu fosfat pada produk akhir tidak boleh lebih dari 0.5%), walaupun hal ini dapat merugikan konsumen. Keberadaan produk protein alternatif yang lebih murah daripada protein kedelai seperti tepung limbah kecap tanpa lemak (TKTL) mungkin dapat menjadi solusi dari permasalahan tersebut. Dengan kandungan protein yang mencapai 39.505%, TKTL berpotensi untuk digunakan sebagai bahan pengikat pada sosis. Penelitian ini bertujuan untuk menguji pengaruh TKTL dan STPP terhadap kualitas sosis ayam rigor mortis dan untuk mencari perbandingan konsentrasi yang tepat antara TKTL dan garam fosfat (STPP) sehingga dihasilkan sosis ayam dengan karakteristik yang dapat diterima oleh konsumen. Penelitian ini dirancang dengan menggunakan RAK secara faktorial yang terdiri dari 2 faktor, yaitu konsentrasi tepung limbah kecap tanpa lemak (TKTL) yang terdiri dari 3 level yakni 1, 3, 5%, dan konsentrasi sodium tripolyphosphate (STPP) yang juga terdiri atas 3 level yaitu 0.25, 0.50, 0.75% dengan ulangan sebanyak 3 kali. Analisa data hasil pengamatan menggunakan ANOVA kemudian dilakukan uji lanjutan yaitu BNT atau DMRT (α=0.05). Data organoleptik dianalisa dengan uji Friedman, dan pemilihan perlakuan terbaik dengan metode Indeks Efektivitas. Hasil penelitian menunjukkan bahwa penambahan STPP berpengaruh nyata (α=0.05) terhadap kadar air, kadar lemak, pH, dan nilai WHC sosis ayam, sedangkan penambahan TKTL berpengaruh nyata (α=0.05) terhadap kadar air, kadar protein, kadar lemak, dan kecerahan warna dari sosis ayam yang dihasilkan. Interaksi antara STPP dan TKTL berpengaruh nyata terhadap nilai tekstur dan stabilitas pemasakan. Perlakuan terbaik sosis ayam diperoleh pada proporsi STPP 0.75% dan TKTL 1% yang memiliki kadar air 61.074%, protein 12.727%, lemak 8.503%, pH 6.230, WHC 59.713%, tekstur 0.018 (mm/g.dtk), stabilitas pemasakan 98.146% dan nilai kecerahan warna (L+) 57.600. Rerata tingkat kesukaan panelis untuk warna 5.600 (menyukai), rasa 4.720 (agak menyukai), aroma 4.480 (netral), kenampakan irisan 5.480 (agak menyukai), tekstur 5.440 (agak menyukai).
English Abstract
Rigor mortis cause water holding capacity (WHC) of meat protein decreased, so the flesh has a tought texture. The using such rigor mortis meat in chicken sausage production make the sausage resulted have a weak texture. Several binder like soy protein and/ or alkaline phosphates added effectively can increase the texture, water holding capacity (WHC), and emulsion stability of sausage product. The problem was a soy protein have an expensive price, so the produsen like to use phosphates on the excessive concentration (the residual amount in the finished product must be not quite than 0.5%), although it is disadvantage for consumers. An alternative protein product that cheaper than soy protein like defatted soy sauce waste flour (DSWF) may be the answer of this problem. With protein contain up to 39.505 percent, it is potensial to use as chicken sausage’s binder. The aim of this research is to study the sodium tripolyphospates (STPP) and DSWF’s effect on chicken sausage product and to find the appropriate concentration ratio of DSWF and STPP to yield a chicken sausage which has characteristics that could be accepted by consumers. This research was conducted by cluster randomized design with 2 factors. The first factor was the concentration of DSWF (1, 3, 5%) and the second factor was the concentration of STPP (0.25, 0.50, 0.75%). Each treatment was done in triplicate. The results were analyzed using analysis of variance and continued by LSD (Least Signifficant Difference) or DMRT test within 5 % interval of confidence. Data from sensory analysis (organoleptic) was analyzed by Friedman test. The best treatment was determined by use an effectivity index method. The result showed that STPP added gave significant effect on moisture content, fat, pH and WHC. The DSWF added also gave significant effect on moisture content, protein, fat, and brightness value (L+) of chicken sausages. Interaction between both treatments gave significant effects on cooking stability and texture value of chicken sausages. The best treatment was showed in the chicken sausage with concentration ratio of STPP 0.75% and DSWF 1%. This product had the following characteristics : moisture content of 61.074 %, protein of 12.727 %, fat of 8.503%, pH of 6.230, WHC value of 59.713%, texture of 0.018 (mm/g.sec.), cooking stability 98.146% and 57.600 brightness value (L+). Average panelist acceptance for color was 5.600 (like), flavor was 4.720 (approximately like), aroma was 4.480 (neutral), slice performance was 5.480 (like), and texture was 5.440 (approximately like).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2007/28/050700477 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Unnamed user with email repository.ub@ub.ac.id |
| Date Deposited: | 17 Dec 2008 14:17 |
| Last Modified: | 21 Oct 2021 05:10 |
| URI: | http://repository.ub.ac.id/id/eprint/147790 |
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