Wardani, Mentari Kusuma (2016) Studi Karakterisasi Atribut Sensori, Fisik Dan Kimia Ayam Lodho Dengan 3 Jenis Daging Ayam (Ayam Kampung, Ayam Broiler, Ayam Horen) Di Pusat Kabupaten Tulungagung. Sarjana thesis, Universitas Brawijaya.
Abstract
Ayam Lodho merupakan makanan tradisional khas Tulungagung. Ayam Lodho merupakan olahan daging ayam dengan tambahan santan dan aneka rempah antara lain : bawang merah, bawang putih, cabai, lada, biji pala, dll. Selain bumbu, yang membuat ayam lodho khas adalah cara pengolahannya yaitu melalui proses pemanggangan sebelum direbus bersama bumbu. Pada umumnya jenis daging ayam yang digunakan dalam pembuatan Ayam Lodho adalah ayam kampung. Rasa yang dihasilkan ayam lodho yang menggunakan ayam kampung adalah gurih. Namun kelemahannya harga bahan baku pembuatannya cenderung mahal dan prosesnya membutuhkan waktu lama untuk menghasilkan daging yang empuk. Ayam kampung memiliki karakteristik daging yang cenderung keras/alot. Padahal terdapat jenis daging ayam yang lain yaitu ayam horen dan ayam broiler. Ayam horen dan ayam broiler memiliki tekstur daging berserat lunak dan harga yang terjangkau. Tujuan dari penelitian ini adalah untuk mendeskripsikan profil atribut sensori dari produk ayam lodho dengan perbedaan ke 3 sampel, mengetahui parameter pembeda serta mengetahui preferensi dan penerimaan masyarakat terhadap produk ayam lodho dari ayam kampung, ayam horen dan ayam broiler. Karakterisasi atribut sensori produk ayam lodho ini menggunakan metode RATA (Rate-All-That-Apply). Metode analisis yang digunakan untuk mengetahui perbedaan atribut sensori terhadap sampel dengan menggunakan Analysis of Variance (ANOVA) model General Linear Model (GLM). Data hasil uji preferensi (kesukaan) terhadap keseluruhan atribut (overall) dianalisis menggunakan Friedman Test, sedangkan data hasil uji penerimaan konsumen dianalisis dengan 1-Proportion Test. Selain itu, dilakukan pula analisa tekstur menggunakan TPA, uji protein metode kjeldahl, uji lemak metode soxhlet dan uji kadar air. Hasil penelitian menggunakan metode RATA menunjukkan dari 9 atribut yang terdapat dalam ketiga sampel terdapat 5 atribut yang dinyatakan berbeda nyata (p-value < 0,05) antara atribut warna kuning, aroma daging panggang, aroma santan, tekstur lunak/empuk dan tekstur mudah hancur. Parameter yang membedakan antara sampel produk ayam lodho broiler, kampung dan horen adalah intensitas atribut-atribut pada sampel. Dari hasil spider chart dapat diketahui bahwa sampel produk ayam lodho broiler cenderung memiliki intensitas yang lebih tinggi di beberapa atribut sensori dibandingkan dengan sampel produk ayam lodho kampung dan horen. Intensitas yang paling tinggi pada produk ayam lodho broiler yaitu atribut tekstur lunak dan mudah hancur. Hasil uji preferensi (kesukaan) terhadap keseluruhan atribut (overall) menunjukkan bahwa rata-rata seluruh panelis menyatakan "agak suka" terhadap ketiga sampel yang disajikan, hal ini diduga dengan proporsi bumbu yang digunakan sama, sehingga dengan perbedaan jenis ayam yang digunakan kurang memberikan pengaruh yang nyata terhadap atribut sensori. Sedangkan hasil uji penerimaan menyatakan daya terima pada ketiga sampel ayam lodho dapat diterima oleh panelis.
English Abstract
Ayam Lodho is a traditional food Tulungagung. Ayam Lodho is processed chicken meat with the addition of coconut milk and various spices, among others: onion, garlic, chili, pepper, nutmeg, etc. Besides flavor, which makes ayam lodho typical processing method is through the roasting process before boiling with spices. In general, the type of chicken meat used in the manufacture of Ayam Lodho is local chicken. The resulting flavor ayam lodho that use chicken was savory. But the drawback of making raw material prices tend to be expensive and the process takes a long time to produce tender meat. Chicken meat has characteristics that tend to be hard/tough. Though there are other types of chicken meat that horen and broiler chickens. Horen and broiler chickens have soft fibrous meat texture and an affordable price. The purpose of this study was to describe the sensory attributes of the product profile ayam lodho with the difference to three samples, knowing distinguishing parameters and to know the preferences and public acceptance of ayam lodho products from local chicken, horen chicken and broiler chickens. Characterization of sensory attributes this ayam lodho products using RATA (Rate-All-That-Apply). The analytical method used to determine differences in sensory attributes of a sample by using Analysis of Variance (ANOVA) model of General Linear Model (GLM). Preference test result data to the overall attribute were analyzed using Friedman Test, while consumer acceptance test data were analyzed by 1-Proportion Test. Moreover, also conducted an analysis of texture using Texture Profile Analyzer, protein testing kjeldahl method, test methods soxhlet fat and water content test. The results using the method of 9 AVERAGE shows attributes contained in the three samples contained 5 stated attributes significantly different (p-value <0.05) between the attributes of yellow color, aroma of grilled meat, coconut aroma, texture soft / soft and crumbly texture , The parameters that distinguish between samples lodho broiler chicken products, local and horen is the intensity of the attributes of the sample. From the results of spider-chart it can be seen that the samples lodho broiler chicken products tend to have a higher intensity in some sensory attributes than the samples of lodho local chicken products and horen. The highest intensity on lodho broiler chicken products namely soft texture attributes and easily destroyed. The test results preference to the overall attribute showed that the average of all the panelists expressed "a little love" to the three samples presented, it is suspected by the proportion of spices that are used together, so that the different types of chicken used less influence which significantly affected the sensory attributes. While the acceptance of test results received power expressed in all three samples of chicken lodho be accepted by the panelists.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2016/737/051701643 |
| Uncontrolled Keywords: | Ayam lodho, metode RATA (Rate All That Apply), Tulungagung |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 08 Mar 2017 14:41 |
| Last Modified: | 16 Nov 2021 03:35 |
| URI: | http://repository.ub.ac.id/id/eprint/151289 |
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