Pengaruh penambahan tepung suweg terhadap kadar protein, kadar lemak, kadar air, dan organoleptik sosis ayam

Arif Rahman1, Fauzan (2022) Pengaruh penambahan tepung suweg terhadap kadar protein, kadar lemak, kadar air, dan organoleptik sosis ayam. Sarjana thesis, Universitas Brawijaya.

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui kualitas sosis ayam dengan tambahan tepung ubi kaki gajah. Itu Bahan yang digunakan dalam penelitian ini adalah sosis ayam dengan penambahan tepung ubi kaki gajah. Metode yang digunakan adalah metode laboratorium eksperimental dengan Acak Lengkap Rancangan (CRD) menggunakan 5 perlakuan dan 4 ulangan. Itu perlakuan adalah T0 (5% tepung bengkuang), T1 (7,5% tepung ubi kaki gajah), T2 (10% tepung ubi kaki gajah), T3 (12,5% tepung ubi kaki gajah) dan T4 (15% tepung ubi kaki gajah) tepung). Data dianalisis dengan Analisis Varians (ANOVA), jika hasilnya menunjukkan perbedaan yang nyata maka dilanjutkan dengan Uji Jarak Berganda Duncan (DMRT). Itu Hasil penelitian menunjukkan bahwa tepung ubi kaki gajah memberikan nilai yang tinggi berpengaruh nyata (P<0,01) terhadap kadar protein dan kadar air, berpengaruh nyata (P<0,05) terhadap warna dan tekstur, tetapi tidak memberikan berpengaruh nyata (P>0,05) terhadap kadar lemak, aroma, dan rasa. Itu Kesimpulan dari penelitian ini adalah penambahan kaki gajah sebesar 5% tepung bengkuang (T0) pada sosis ayam memberikan perlakuan terbaik, dan hasilnya kadar protein 11,95%; kandungan lemak 13,74%; kadar air 71,68%; skor warna 2,90; skor aroma 3,90; rasa skor 3,90 dan skor tekstur 3,75.

English Abstract

The purpose of this research was to determine the quality of chicken sausage with addition of elephant foot yam flour. The material used in this research were chicken sausage with addition of elephant foot yam flour. The method used was experimental laboratory method with Completely Randomized Design (CRD) using 5 treatments and 4 replications. The treatments were T0 (5% elephant foot yam flour), T1 (7,5% elephant foot yam flour), T2 (10% elephant foot yam flour), T3 (12,5% elephant foot yam flour) and T4 (15% elephant foot yam flour). The data was analysed by Analysis of Variance (ANOVA), if the result showed significant different would be continued by Duncan’s Multiple Range Test (DMRT). The result showed that elephant foot yam flour gave highly significant effect (P<0,01) on protein content and water content, significant effect (P<0,05) on color and texture, but gave non- significant effect (P>0,05) on fat content, aroma, and taste. The conclusion of this research was 5% addition of elephant foot yam flour (T0) in chicken sausage gave the best treatment, and the result was protein content 11.95%; fat content 13.74%; water content 71.68%; color score 2.90; aroma score 3.90; taste score 3.90 and texture score 3.75.

Item Type:	Thesis (Sarjana)
Identification Number:	0522050019
Uncontrolled Keywords:	chicken sausage, elephant foot yam
Subjects:	600 Technology (Applied sciences) > 636 Animal husbandry
Divisions:	Fakultas Peternakan > Peternakan
Depositing User:	Unnamed user with username nova
Date Deposited:	29 Sep 2022 03:09
Last Modified:	29 Sep 2022 03:09
URI:	http://repository.ub.ac.id/id/eprint/195120

Text (DALAM MASA EMBARGO) FAUZAN ARIF RAHMAN.pdf Restricted to Registered users only until 31 December 2024. Download (3MB)

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