Syah, Abd. Ghafur and Prof. Dr. Ir. Lilik Eka Radiati,, MS. IPU and Dr. Ir. Agus Susilo,, S.Pt., MP., IPM., ASEAN Eng (2023) Kajian kudapan sempol sebagai pangan tradisional berbahan daging ditinjau dari fisikokimia dan organoleptik. Magister thesis, Universitas Brawijaya.
Abstract
Sempol adalah kudapan pangan tradisiomal yang banyak diminati oleh masyarakat yang ada di Kota Malang. Sempol merupakan produk olahan pagan yang dapat dibuat dari berbagai jenis daging ayam, daging sapi dan daging kambing yang dapat memberikan sumber keragaman terhadap produk sempol, sehingga kualitas sempol dimungkinkan berbeda. Penelitian ini bertujuan untuk mengetahui kualitas fisikokimia sempol yang beredar di Kota Malang dan untuk mengetahui pengaruh penggunaan jenis daging yang berbeda terhadap sifat kimia dan organoleptik sempol. Materi yang digunakan dalam penelitian ini adalah sempol yang beredar di Kota Malang dan sempol yang menggunakan daging ayam, daging sapi dan daging kambing. Metode peneitian yang digunakan pada tahap I yaitu metode survei dengan menggunakan analisis deskriptif kuantitatif. Teknik pengumpulan sampel yang di gunakan adalah non-probability sampling dengan teknik pengumpulan sampel menggunakan purposive sampling. penelitian tahap II menggunakan metode percobaan dengan rancagan acak lengkap (RAL) terdiri dari 3 perlakuan yaitu SDA (sempol daging ayam), SDS (sempol daging sapi) dan DK (sempol daging kambing) dari masing-masing perlakuan diulang sebenyak 4 ulangan. Variabel yang diamanti komposisi kimia (kadar air, kadar protein, kadar lemak, kadar abu dan kadar karbohidrat), asam lemak bebas, mikrostruktur dan kualitas organoleptik (rasa, aroma, tekstur dan warna). Data hasil penelitian menunjukkan bahwa karakteristik sempol yang beredar di Kota Malang yaitu memiliki nilai rata-rata kadar air 62,21-68,56 %, kadar abu 1,87-2,50 %, kadar lemak 4,61-12,84 %, kadar protein 8,05-11,18 % , kadar karbohidrat 44,37-54,56 % dan kandungan FFA 0,42-1,13 %. Karakteristik mutu organoleptik pada sempol yaitu berwarna kuning keemasan, panelis agak menyukai aroma produk sempol, panelis juga menyukai rasa sempol, sedangkan untuk tekstur agak lembut dan sangat disukai oleh panelis. Hasil penelitian produk sempol dengan jenis daging yang berbeda memberikan pengaruh terhadap fisikokimia, hal ini dipengaruhi oleh karakteristik dari masing – masing daging. Berdasarkan sifat sensoris, panelis lebih menyukai sempol yang menggunakan daging ayam. Penggunaan jenis daging yang berbeda terhadap produk sempol tidak memberikan pengaruh pada organoleptik rasa, aroma dan tekstur kecuali warna. Kandungan fisikokimia dan organoleptik sempol dengan jenis daging yang berbeda dapat memenuhi standar SNI 2014 kecuali kadar lemak dan karbohidrat, mengacu pada SNI nugget daging kombinasi.
English Abstract
Sempol is a traditional food snack that is in great demand by people in Malang City. Sempol is a processed pagan product that can be made from various types of chicken, beef and mutton meat which can provide a source of diversity for the sepol product, so that the quality of the sempol may differ. This study aims to determine the physicochemical quality of sempol circulating in Malang City and to determine the effect of using different types of meat on the chemical and organoleptic properties of sempol. The materials used in this study were sempol circulating in Malang City and sempol which used chicken, beef and mutton meat. The research method used in stage I is a survey method using quantitative descriptive analysis. The sample collection technique used is non-probability sampling with the sample collection technique using purposive sampling. Phase II research used the experimental method with a completely randomized design (CRD) consisting of 3 treatments, namely SDA (chicken sempol), SDS (beef sempol) and DK (mutton sempol) from each treatment repeated 4 times. The variables examined were chemical composition (moisture content, protein content, fat content, ash content and carbohydrate content), free fatty acids, microstructure and organoleptic quality (taste, aroma, texture and color). The research data shows that the characteristics of sempol circulating in Malang City are having an average value of water content 62.21-68.56%, ash content 1.87-2.50%, fat content 4.61-12.84% , protein content 8.05-11.18% , carbohydrate content 44.37-54.56% and FFA content 0.42-1.13%. The organoleptic quality characteristics of sempol were golden yellow in color, panelists rather liked the aroma of sempol products, panelists also liked the taste of sempol, while the texture was rather soft and the panelists really liked it. The results of research on sempol products with different types of meat have an effect on physico-chemistry, this is influenced by the characteristics of each meat. Based on sensory properties, panelists prefer sempol which uses chicken meat. The use of different types of meat for sempol products did not affect the organoleptic taste, aroma and texture except for color. The physicochemical and organoleptic content of sempol with different types of meat can meet the 2014 SNI standards except for fat and carbohydrate content, referring to the SNI for combination meat nuggets.
Other obstract
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| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | 0423050001 |
| Uncontrolled Keywords: | Daging ayam, daging sapi, daging kambing |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 11 May 2023 01:19 |
| Last Modified: | 11 May 2023 01:19 |
| URI: | http://repository.ub.ac.id/id/eprint/199271 |
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