Apriliana Ade Karlina, Maria (2022) Substitusi Gula Merah Dengan Madu Dan Lama Penyimpanan Dalam Pembuatan Dendeng Sapi Giling. Sarjana thesis, Universitas Brawijaya.
Abstract
Tujuan penelitian tahap I yaitu untuk memperoleh konsentrasi terbaik dari substitusi gula merah dengan madu dalam pembuatan dendeng sapi giling ditinjau dari pH, Aw, kadar air, protein, lemak, total gula, total kalori, dan organoleptik. Penelitian Tahap II bertujuan untuk mengevaluasi karakteristik dendeng sapi giling ditinjau dari Aw, aktivitas antioksidan, angka peroksida, tekstur dan warna dendeng sapi giling selama penyimpanan. Metode penelitian adalah percobaan laboratorium dengan menggunakan Rancangan Acak Lengkap (RAL), perlakuan penelitian pada tahap I yaitu substitusi gula merah dengan madu (P0: 30% gula merah (kontrol), P1: 24% gula merah + 6% madu, P2: 18% gula merah + 12% madu, P3: 12% gula merah + 18% madu, P4: 6% gula merah + 24% madu dan P5: 30% madu), sedangkan perlakuan lama penyimpanan pada penelitian tahap II yaitu (F0: 0 hari, F2: 14 hari, F3: 21 hari dan F4: 28 hari). Data yang diperoleh dari hasil penelitian pada Tahap I dan Tahap II dianalisis dengan menggunakan Analysis of Variance (ANOVA) dan dilanjutkan Uji Jarak Berganda Duncan (UJBD) apabila terdapat perbedaan. Hasil penelitian Tahap I menunjukkan perlakuan substitusi gula merah dengan madu memberikan perbedaan yang sangat nyata (P<0,01) terhadap pH, Aw, kadar air, kadar protein, kadar lemak dan total gula, perbedaan nyata (P<0,05) terhadap total kalori sedangkan organoleptik tidak memberikan perbedaan yang nyata (P>0,05). Perlakuan terbaik pada penelitian Tahap I adalah perlakuan P4 (gula merah 6% dan madu 24 %) dan diuji lanjut pada penelitian Tahap II (lama simpan). Hasil penelitian Tahap II menunjukkan bahwa lama penyimpanan dendeng memberikan perbedaan yang sangat nyata (P<0,01) terhadap Aw, aktivitas antioksidan, angka peroksida, dan tekstur sedangan warna tidak memberikan perbedaan nyata (P>0,05). Perlakuan terbaik Tahap I pada substitusi gula merah dengan madu diperoleh pada konsentrasi 6% gula merah dengan 24% madu (P4) dengan karakteristik pH 5,36, Aw 0,57, kadar air 10,68%, kadar protein 28,25%, kadar lemak 4,25%, total gula 27,40%, total kalori 362,25 kkal/kg dan organoleptik warna, aroma, tekstur dan rasa yaitu 3,73; 4,73; 4,33; 3,80. Kesimpulan dari penelitian adalah substitusi gula merah dengan madu dapat menurunkan pH, Aw, kadar air serta meningkatkan kadar protein dan kadar lemak. Pengaruh lama simpan yang berbeda dendeng sapi giling dengan karakteristik Aw berkisar 0,55-0,71; aktivitas antioksidan 217,29-357,28%; angka peroksida 0,85-8,76 meq/kg; tekstur 29,96-32,34 N; dan warna L a* b* secara brturut-turut yakni 25,76-27,03; 2,51-3,71; 4,78-6,25
English Abstract
The purpose of the first phase of the research was to obtain the best concentration of substitution of brown sugar with honey in the manufacture of ground beef jerky in terms of pH, Aw, water content, protein, fat, total sugar, total calories, and organoleptic. Phase II research aimed to evaluate the characteristics of ground beef jerky in terms of Aw, antioxidant activity, peroxide value, texture, and color of ground beef jerky during storage. The research method is a laboratory experiment using a completely randomized design (CRD). The research treatment in the first stage is the substitution of brown sugar with honey (P0: 30% brown sugar (control), P1: 24% brown sugar + 6% honey, P2: 18 % brown sugar + 12% honey, P3: 12% brown sugar + 18% honey, P4: 6% brown sugar + 24% honey, and P5: 30% honey), while the storage time treatments in the second phase of the study were (F0: 0 days, F2: 14 days, F3: 21 days, and F4: 28 days). The data obtained from the results of the research in Phase I and Phase II were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Distance Test (DMRT) if there were differences. The results of the Phase I study showed that the substitution treatment of brown sugar with honey gave a very significant difference (P<0.01) on pH, Aw, water content, protein content, fat content and total sugar, and a significant difference (P<0.05) against total calories, while organoleptic did not give a significant difference (P>0.05). The best treatment in Phase I research was the P4 treatment (6% brown sugar and 24% honey) and was further tested in Phase II research (storage time). The results of the Phase II study showed that the length of storage of beef jerky gave a very significant difference (P<0.01) to Aw, antioxidant activity, peroxide value, and texture, while the color did not give a significant difference (P>0.05). The best treatment in Phase I of the substitution of brown sugar with honey was obtained at a concentration of 6% brown sugar with 24% honey (P4) with the characteristics of pH 5.36, Aw 0.57, water content 10.68%, protein content 28.25%, fat content 4.25%, total sugar is 27.40%, total calories are 362.25 kcal/kg and organoleptic color, aroma, texture, and taste are 3.73; 4.73; 4.33; 3.80. The conclusion of the study is that the substitution of brown sugar with honey can reduce pH, Aw, water content and increase protein and fat content. The effect of different storage times for ground beef jerky with Aw characteristics ranging from 0.55 to 0.71; antioxidant activity of 217.29–357.28%; peroxide number 0.85-8.76 meq/kg; texture 29.96–32.34 N; and the colors L a* b* are 25.76–27.03, respectively; 2.51-3.71; 4.78–6.25.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522050043 |
| Uncontrolled Keywords: | dendeng sapi giling, madu, gula merah, lama penyimpanan |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Unnamed user with username nova |
| Date Deposited: | 11 Oct 2022 02:05 |
| Last Modified: | 11 Oct 2022 02:05 |
| URI: | http://repository.ub.ac.id/id/eprint/195518 |
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