Pengaruh Penambahan Tepung Wortel (Daucus Carota L.) Pada Nugget Ayam Ditinjau Dari Kadar Β-Karoten, Kadar Air, Kadar Protein, Water Holding Capacity (Whc), Dan Keempukan

Pawestri Nitasari, Sulih (2022) Pengaruh Penambahan Tepung Wortel (Daucus Carota L.) Pada Nugget Ayam Ditinjau Dari Kadar Β-Karoten, Kadar Air, Kadar Protein, Water Holding Capacity (Whc), Dan Keempukan. Sarjana thesis, Universitas Brawijaya.

Abstract

Daging ayam merupakan sumber protein hewani yang dapat memenuhi kebutuhan gizi manusia. Kandungan gizi yang lengkap pada daging ayam menyebabkan daging ayam menjadi media untuk pertumbuhan mikroba sehingga mudah mengalami kerusakan dan harus segera diolah misalnya menjadi nugget. Penambahan tepung wortel dilakukan sebagai upaya pengembangan produk untuk meningkatkan nilai gizi nugget ayam. Wortel memiliki kandungan gizi seperti vitamin B, C, dan β-karoten yang berperan sebagai prekursor vitamin A dan antioksidan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan tepung wortel (Daucus carota L.) pada nugget ayam ditinjau dari kadar β-karoten, kadar air, kadar protein, Water Holding Capacity (WHC), dan keempukan. Pembuatan nugget ayam dengan penambahan tepung wortel, pengujian kadar air, WHC, dan keempukan nugget ayam dilakukan di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Brawijaya, Malang. Pengujian kadar β-karoten nugget ayam dan tepung wortel dilakukan di Laboratorium Chem-Mix Pratama, Yogyakarta. Pengujian kadar protein nugget ayam dilakukan di Laboratorium Pengujian Mutu dan Keamanan Pangan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya, Malang. Materi penelitian ini adalah nugget ayam yang dibuat dari daging ayam dengan penambahan tepung wortel dengan konsentrasi berbeda. Metode penelitian yang digunakan adalah percobaan laboratorium menggunakan Rancangan Acak Lengkap (RAL) dengan enam perlakuan dan tiga ulangan. Perlakuan tersebut terdiri dari P0 (nugget ayam tanpa penambahan tepung wortel), P1 (nugget ayam dengan penambahan 1,5% tepung wortel), P2 (nugget ayam dengan penambahan 3% tepung wortel), P3 (nugget ayam dengan penambahan 4,5% tepung wortel), P4 (nugget ayam dengan penambahan 6% tepung wortel), P5 (nugget ayam dengan penambahan 7,5% tepung wortel). Data dianalisis menggunakan Analysis of Variance (ANOVA) dan data yang menunjukkan perbedaan yang sangat nyata dilanjutkan dengan Uji Jarak Berganda Duncan (UJBD). Hasil penelitian menunjukkan bahwa penambahan tepung wortel pada nugget ayam menunjukkan perbedaan yang sangat nyata (P<0,01) terhadap peningkatan kadar β-karoten, sedangkan kadar air, kadar protein, WHC, dan keempukan tidak menunjukkan perbedaan yang nyata (P>0.05) terhadap penurunan nilai rata-rata variabel tersebut. Nilai rataan masing-masing perlakuan P0, P1, P2, P3, P4, P5 terhadap kadar β-karoten yaitu 0,52 mg/100 g, 2,05 mg/100 g, 3,59 mg/100 g, 5,45 mg/100 g, 7,08 mg/100 g, 8,31 mg/100 g, kadar air yaitu 49,19%, 49,65%, 48,77%, 47,98%, 46,31%, 48,53%, kadar protein yaitu 13,81%, 13,47%, 13,43%, 13,49%, 13,33%, 12,62%, WHC yaitu 48,34%, 48,67%, 43,61%, 46,41%, 41,96%, 50,60%, dan keempukan yaitu 8,93 N, 7,35 N, 6,20 N, 5,48 N, 5,78 N, Kesimpulan dari hasil penelitian ini adalah penambahan tepung wortel hingga persentase 7,5% dalam pembuatan nugget ayam dapat meningkatkan kadar β-karoten dengan nilai rata-rata 8,31 mg/100 g, namun tidak mempengaruhi kadar air dengan nilai rata-rata 48,53%, kadar protein 12,62%, WHC 50,60%, dan keempukan 6,22 N pada nugget ayam. Penambahan tepung wortel pada nugget ayam yang disarankan untuk penelitian ini adalah sebesar 7,5%

English Abstract

Chicken meat as a source of animal protein could fulfill human nutritional requirement. The complete nutritional content of chicken meat cause chicken meat to become a medium for microbial growth and easily damaged. Chicken meat must be processed immediately into nugget. The addition of carrot flour (Daucus carota L.) was carried out as an effort to develop the product and increase the nutritional content of chicken nugget. The nutritional content of carrot are vitamin B, C, and β-carotene which act as precursor of vitamin A and antioxidant. The aim of this research was to determine the effect of carrot flour addition on chicken nugget toward β- carotene content, moisture content, protein content, Water Holding Capacity (WHC), and tenderness. The material research were chicken nugget made from chicken meat with the addition of carrot flour with different concentrations. The method used in this research was an experiment laboratory using a Completely Randomized Design (CRD) with six treatments and three replications consisting of P0 (without v carrot flour addition), P1 (1.5% carrot flour addition), P2 (3% carrot flour addition), P3 (4.5% carrot flour addition), P4 (6% carrot flour addition), P5 (7.5% carrot flour addition). The parameters observed include β-carotene content, moisture content, protein content, WHC, and tenderness. Analysis of Variance (ANOVA) was used to analyze the data. If the data showed a significant difference, it was continued using Duncan Multiple Range Test (DMRT). The result of this research showed that the addition of carrot flour had a very significant effect (P<0,01) on β-carotene content, but had no significant effect (P>0,05) on moisture content, protein content, WHC, and tenderness. The average value toward β- carotene content were 0.52 mg/100 g (P0), 2.05 mg/100 g (P1), 3.59 mg/100 g (P2), 5.45 mg/100 g (P3), 7.08 mg/100 g (P4), 8.31 mg/100 g (P5), moisture content 49.19% (P0), 49.65% (P1), 48.77% (P2), 47.98% (P3), 46.31% (P4), 48.53% (P5), protein content 13.81% (P0), 13.47% (P1), 13.43% (P2), 13.49% (P3), 13.33% (P4), 12.62% (P5), WHC 48.34% (P0), 48.67% (P1), 43.61% (P2), 46.41% (P3), 41.96% (P4), 50.60% (P5), and tenderness 8.93 N (P0), 7.35 N (P1), 6.20 N (P2), 5.48 N (P3), 5.78 N (P4), 6.22 N (P5). This research concluded that the addition of carrot flour on chicken nugget up to 7.5% would increase β-carotene content, but it wouldn’t affect moisture content, protein content, WHC, and tenderness.

Item Type:	Thesis (Sarjana)
Identification Number:	0522050077
Uncontrolled Keywords:	chicken nugget, carrot flour, β-carotene conten
Subjects:	600 Technology (Applied sciences) > 636 Animal husbandry
Divisions:	Fakultas Peternakan > Peternakan
Depositing User:	Unnamed user with username nova
Date Deposited:	14 Oct 2022 04:14
Last Modified:	14 Oct 2022 04:14
URI:	http://repository.ub.ac.id/id/eprint/195696

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