Shalasi, Arifah Nikmatus and Prof. Dian Handayani,, SKM, M.Kes, Ph.D. and Eva Putri Arfiani,, S.Gz, MPH (2022) Mutu Sensori Sosis Ayam dengan Substitusi Ampas Jamur Tiram Putih (Pleurotus Ostreatus). Sarjana thesis, Universitas Brawijaya.
Abstract
Sosis termasuk makanan siap saji yang praktis dan rasanya enak serta digemari oleh anak-anak maupun orang dewasa. Sosis ayam dengan substitusi ampas jamur tiram putih memiliki kandungan tinggi protein dan rendah lemak sehingga produk sosis ini dapat dijadikan makanan selingan untuk penderita obesitas. Tujuan penelitian ini adalah untuk mengetahui mutu sensori terkait warna, rasa, aroma, tekstur dan perlakuan terbaik dari berbagai perlakuan sosis ayam dengan substitusi ampas jamur tiram putih. Penelitian ini menggunakan rancangan Quasi Eksperimental. Terdapat 4 kelompok perlakuan formulasi substitusi ampas jamur tiram putih yaitu 0%, 50%, 75% dan 100%. Variabel yang diamati antara lain warna, rasa, aroma, tekstur, dan uji organoleptik sosis ayam substitusi ampas jamur tiram putih. Metode yang digunakan adalah uji hedonik dengan skala 1-5 yaitu 1= sangat tidak suka; 2= tidak suka; 3= agak suka; 4=suka; 5=sangat suka. Perlakuan terbaik dianalisis menggunakan metode indeks efektivitas. Analisis statistik menggunakan uji Kruskal-Wallis dengan tingkat kepercayaan 95% dan dilanjutkan uji Mann-Whitney. Hasil penelitian menunjukkan bahwa terdapat perbedaan yang nyata pada tiap karakteristik warna, rasa, aroma, dan tekstur (p<0,05). Berdasarkan penilaian panelis, perlakuan terbaik terpilih pada sosis P1 dengan substitusi 50% ampas jamur tiram putih.
English Abstract
Sausage is a fast food that is practical and tasty, moreover it is liked by both children and adults. Chicken sausage with substitution of white oyster trash has high protein and low fat, therefore this sausage product can be used as a snack for obesity patients. The purpose of this study is to determine the sensory quality related to color, taste, scent, texture and the best trial in various trials of chicken sausage with substitution of white oyster mushroom trash. This study uses a Quasi Experimental design. There were 4 treatment groups of white oyster trash mushroom substitution formularion, namely 0%, 50%, 75% dan 100%. Variables measured were color, taste, scent, texture and organoleptic test of chicken sausage with substitution of white oyster mushroom trash. The method used is hedonic test with a scale of 1-5, namely 1= very dislike; 2= dislike; 3= little bit like; 4=like; 5=very much like. The best treatments were analyzed using the effectiveness index method. The statistical analysis used Kruskal-Wallis test with a confidence level of 95% and continued with the Mann-Whitney test. The results showed that there were significant differences in each characteristic of color, taste, scent, and texture (p<0.05). Based on the panelists' assessment, the best treatment was selected for P1 sausage with a 50% substitution of white oyster mushroom trash.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522060029 |
| Uncontrolled Keywords: | organoleptik, sosis ayam, ampas jamur tiram,organoleptic, chicken sausage, white oyster mushroom trash |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran Gigi > Kedokteran Gigi |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 10 Jun 2022 07:33 |
| Last Modified: | 10 Jun 2022 07:33 |
| URI: | http://repository.ub.ac.id/id/eprint/190945 |
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Text (DALAM MASA EMBARGO)
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