Pengaruh Lama Perebusan Dan Proporsi Gluten Terhadap Mutu Dan Kualitas Sosis Nabati Berbasis Tepung Kedelai Hitam

Ardiansyah, Mohamad Fajar (2018) Pengaruh Lama Perebusan Dan Proporsi Gluten Terhadap Mutu Dan Kualitas Sosis Nabati Berbasis Tepung Kedelai Hitam. Sarjana thesis, Universitas Brawijaya.

Abstract

Sosis merupakan salah satu pengolahan daging yang telah dikenal di masyarakat. Akan tetapi terdapat sekelompok masyarakat yang tidak dapat mengkonsumsi daging dikarenakan beberapa faktor antara lain gaya hidup dan faktor kesehatan. Sosis nabati merupakan salah satu solusi yang dapat dilakukan untuk mengatasi pola gaya hidup dan masalah kesehatan dengan pencampuran gluten dan tepung kedelai. Tujuan dari penelitian ini adalah mengetahui pengaruh proporsi gluten dan lama perebusan terhadap karakteristik fisika, kimia dan organoleptik sosis nabati serta mengetahui interaksi antara proporsi gluten dengan lama perebusan dan perlakuan terbaik dari kedua faktor tersebut. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dua faktor Faktor pertama lama perebusan, yaitu 15 menit, 30 menit dan 45 menit. Faktor kedua proporsi gluten, yaitu 30%, 40% dan 50%. Pengulangan dilakukan sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Data dianalisis menggunakan analisis ragam (ANOVA) dengan uji lanjut Beda Nyata Terkecil (BNT) atau Duncan’s Multiple Range Test (DMRT). Data hasil uji organoleptik dilakukan dengan uji Hedonic Scale Scoring, sedangkan pemilihan perlakuan terbaik dengan menggunakan metode indeks efektifitas (Zeleny, 2010). Hasil penelitian menunjukkan bahwa lama perebusan berpengaruh sangat nyata (α=0,01) terhadap kadar air, kadar abu, kadar protein, kadar lemak, nilai pH, WHC,kadar pati, dan warna. Perlakuan proporsi gluten berpengaruh sangat nyata (α=0,01) terhadap kadar air, kadar abu, kadar protein, kadar pati. Sedangkan kadar lemak memberikan pengaruh nyata (α=0,05) serta berpengaruh tidak nyata terhadap nilai pH dan WHC. Interaksi perlakuan lama perebusan dan proporsi gluten berpengaruh sangat nyata (α=0,01) terhadap kadar air dan kadar protein. Sedangkan kadar pati memberikan pengaruh nyata (α=0,05. Produk sosis nabati terbaik menurut parameter fisik dan kimia adalah sosis dengan lama perebusan 30 menit dan proporsi gluten 30%, dengan nilai kadar air (50,27%), kadar abu (1,98%), kadar protein (18,47%), kadar lemak (7,82%), nilai pH (6,80), WHC (47,83), kadar pati (20,78%), kekenyalan (8,37), tingkat kecerahan (49,87). Sedangkan menurut parameter organoleptik nilai warna sosis nabati 3,44 (netral-agak menyukai), aroma 3,36 (netral-agak menyukai), rasa 3,96 (suka) dan tekstur 3,96 (suka).

English Abstract

Sausage is one of the meat processing product that has been known in the community. However, there are groups of people who cannot consume meat due to several factors such as lifestyle and health factors. Vegetable sausage is one solution that can be done to overcome lifestyle patterns and health problems with mixing gluten and soy flour. The purpose of this research is to know the influence of gluten’s proportion and boiling time on physical, chemical and organoleptic characteristics of vegetable sausage. The research also aimed to know the interaction between the gluten’s proportion and the boiling duration as well as the best treatment for both factors. This study used Randomized Block Design of two factors. The first factor was boiling duration which was respectively 15 minutes, 30 minutes and 45 minutes. The second factor was the proportion of gluten, which was 30%, 40% and 50%. Repetition was done 3 times so that 27 units of experiment obtained. Data were analyzed using the analysis of variance (ANOVA) with an advanced test of Least Significant Difference (LSD) or Duncan's Multiple Range Test (DMRT). The results of organoleptic test were done by using Hedonic Scale Scoring test, while the best treatment was chosen by using the effective-index method (Zeleny, 2010). The results showed that boiling time had significant effect (α = 0,01) on water content, ash content, protein content, fat content, pH value, WHC, starch content, and color. Treatment of gluten proportion had significant effect (α = 0,01) on water content, ash content, protein content, and starch content. While fat content giave a real effect (α = 0,05) and have no significant effect on pH and WHC value. The interaction between boiling duration and the gluten’s proportion had a very significant effect (α = 0,01) on water content and protein content. While the starch content gave the real effect (α = 0,05). The best vegetable sausage product according to physical and chemical parameters are sausage with 30 minutes boiling time and 30% gluten proportion, with water content (50.27%), ash content (1 , 98%), protein content (18.47%), fat content (7.82%), pH value (6.80), WHC (47.83), starch content (20.78%), elasticity (8, 37), brightness level (49.87), whereas according to organoleptic parameters the color level of vegetable sausage was 3,44 (neutral-rather likes), the aroma 3.36 (neutral-rather fond), the taste 3.96 (like) and the texture 3.96 (likes).

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2018/123/051803682
Uncontrolled Keywords:	lama perebusan, proporsi gluten, sosis nabati,/boiling duration, gluten’s proportion, vegetable sausage
Subjects:	600 Technology (Applied sciences) > 664 Food technology
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Endang Susworini
Date Deposited:	25 Oct 2019 07:16
Last Modified:	30 Jun 2022 06:35
URI:	http://repository.ub.ac.id/id/eprint/165432

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