Permatasari, Putery and Dr. Ir. Agus Susilo, S.Pt, MP., IPM., ASEAN Eng., and Dr. Khothibul Umam Al Awwaly, S.Pt., M.Si., (2022) Kajian Pengembangan Produk Crepes Berbasis Daging Ayam. Magister thesis, Universitas Brawijaya.
Abstract
Tujuan penelitian ini adalah untuk menentukan persentase terbaik dari penggunaan daging ayam dalam menghasilkan crepes ayam ditinjau dari karakteristik fisik dan organoleptik, serta mengevaluasi hasil yang terbaik dari nilai gizi dan perubahan gugus fungsionalnya. Materi penelitian adalah crepes yang dibuat dengan penambahan daging ayam. Metode yang digunakan adalah percobaan dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 ulangan, P0 perlakuan daging ayam 20%, P1 perlakuan daging ayam 25%, P2 perlakuan daging ayam 30%, P3 perlakuan daging ayam 35%. Variabel yang diuji adalah pick up loss, higroskopis, kekerasan, warna L a*b* dan organoleptik (tekstur, warna, aroma, rasa dan penerimaan) dan hasil persentase terbaik dari penggunaan daging ayam dilanjutkan dengan mengevaluasi nilai gizi dan perubahan gugus fungsional. Data hasil penelitian dianalisis dengan analisis ragam (ANOVA) dan dilanjutkan dengan Uji Jarak Berganda Duncan apabila terdapat perbedaan. Penentuan perlakuan terbaik menggunakan Indeks Efektivitas. Berdasarkan hasil penelitian penggunaan persentase daging ayam yang berbeda memberikan pengaruh sangat nyata (P<0,01) terhadap higroskopis, kekerasan, warna a*, b* dan organoleptik (tekstur, warna dan penerimaan), berpengaruh nyata (P<0,05) terhadap warna L*, tidak berpengaruh nyata (P>0,05) terhadap pick up loss, organoleptik (rasa dan aroma). Karakteristik fisik crepes ayam dengan perlakuan persentase daging ayam yang berbeda memiliki nilai fisik yaitu pick up loss pada P0, P1, P2, P3 masing-masing sebesar 54,87%, 56,04%, 55,84% dan 56,80 %, nilai higroskopis 3,36%, 6,10 %, 6,30% dan 6,50%, nilai kekerasan 0,209 kgf, 0,310 kgf, 0,325 kgf dan 0,341 kgf, nilai warna L* 42,56, 35,30, 37,52 dan 33,50, nilai warna a* -3,86, -4,77, -1,61 dan -2,11 yang memiliki warna cenderung kehijauan, nilai warna b* 14,38, 2,56, 15,77 dan 15,12 yang memiliki warna cenderung kekuningan. Karakteristik crepes secara organoleptik memiliki tekstur renyah sampai sangat renyah, berwarna kuning gelap sampai kuning cerah, sedikit aroma ayam sampai beraroma ayam, rasa gurih sampai sangat gurih dan penerimaan keseluruhan panelis disukai sampai sangat disukai. Kesimpulan pada penelitian ini adalah persentase penggunaan daging ayam maksimal sebesar 20% menghasikan kualitas crepes ayam terbaik. Hasil evaluasi dari nilai gizi crepes ayam memiliki nilai protein 19,68%, lemak 7,98%, abu 3,78%, air 6,32% dan karbohidrat 62,24%, pita serapan FTIR menunjukkan adanya senyawa amida yang ada pada crepes ayam, serta memiliki 15 macam asam amino yang terdiri dari 9 asam amino esensial dan 6 asam amino non esensial dan memiliki asam lemak jenuh (SFA) 2,8 %, asam lemak tidak jenuh tunggal (MUFA) 2,27% dan asam lemak tidak jenuh jamak (PUFA) 0,79%.
English Abstract
The purpose of this study was to determine the best percentage of the use of chicken meat in producing chicken crepes in terms of physical and organoleptic characteristics, and to evaluate the best results from the nutritional value and changes in functional groups. The research material is crepes made with the addition of chicken meat. The method used was an experiment using a completely randomized design (CRD) consisting of 4 treatments and 4 replications, P0 treatment of chicken meat 20%, P1 treatment of chicken meat 25%, P2 treatment of chicken meat 30%, P3 treatment of chicken meat 35%. The variables tested were pick up loss, hygroscopicity, hardness, color L a*b* and organoleptic (texture, color, aroma, taste and acceptance) and the best percentage results from the use of chicken meat followed by evaluating the nutritional value and changes in functional groups. The research data were analyzed by analysis of variance (ANOVA) and continued with Duncan's Multiple Distance Test if there were differences. Determination of the best treatment using the Effectiveness Index. Based on the results of the study the use of different percentages of chicken meat gave a very significant effect (P<0.01) on hygroscopic, hardness, color a*, b* and organoleptic (texture, color and acceptance), had a significant effect (P<0.05) on color L*, had no significant effect (P>0.05) on pick up loss, organoleptic (taste and aroma). The physical characteristics of chicken crepes with different percentages of chicken meat treatment have physical values, namely pick up loss at P0, P1, P2, P3 respectively 54,87%, 56,04%, 55,84% and 56,80%, hygroscopic values 3,36%, 6,10%, 6,30% and 6,50%, hardness values 0.209 kgf, 0,310 kgf, 0,325 kgf and 0,341 kgf, color values L* 42,56, 35,30, 37,52 and 33,50, color values a* -3,86, -4,77, -1,61 and -2,11 which tend to be greenish, color values b* 14,38, 2,56, 15,77 and 15,12 which has a yellowish color. The organoleptic characteristics of crepes have a crunchy to very crunchy texture, dark yellow to bright yellow, a slight chicken aroma to chicken flavor, a savory to very savory taste and the overall acceptance of the panelists was liked to very much liked. The conclusion in this study is that the percentage of using chicken meat is a maximum of 20% resulting in the best quality of chicken crepes. The results of the evaluation of the nutritional value of chicken crepes have 19.68% protein value, 7.98% fat, 3.78% ash, 6.32% water and 62.24% carbohydrates, the FTIR absorption band indicates the presence of amide compounds present in the chicken crepes, and has 15 kinds of amino acids consisting of 9 essential amino acids and 6 non-essential amino acids and has a saturated fatty acid (SFA) of 2.8%, a monounsaturated fatty acid (MUFA) 2.27% and a polyunsaturated fatty acid (PUFA) 0.79%.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | 0422050002 |
| Uncontrolled Keywords: | crepes, daging ayam, kualitas, crepes, Chicken meat and quality |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | S2/S3 > Doktor Ilmu Ternak, Fakultas Peternakan |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 28 Apr 2022 01:04 |
| Last Modified: | 28 Apr 2022 01:07 |
| URI: | http://repository.ub.ac.id/id/eprint/190243 |
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Text (DALAM MASA EMBARGO)
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