Puspitasari, Ariani and Dr. Ir. Herly Evanuarini,, S.Pt., MP. (2023) Pengaruh Penambahan Tepung Kentang (Solanum Tuberosum) Pada Sosis Ayam Petelur Afkir Ditinjau Dari Whc, Cooking Loss, Dan Mutu Organoleptik. Sarjana thesis, Universitas Brawijaya.
Abstract
Tujuan dari penelitian ini adalah untuk menentukan persentase penambahan tepung kentang (Solanum tuberosum) terbaik pada sosis ayam berdasarkan daya ikat air, susut masak, dan evaluasi sensori. Bahan yang digunakan adalah daging ayam petelur bekas, tepung kentang, tapioka, bawang putih, garam, gula pasir, minyak sayur, merica bubuk, pala bubuk, jahe bubuk, susu skim, bumbu jamur bubuk, dan es batu. Metode dalam penelitian ini adalah eksperimen laboratorium menggunakan Rancangan Acak Lengkap dengan 4 perlakuan dan 4 ulangan. Tepung kentang ditambahkan pada formulasi sosis menggunakan kontrol tanpa penambahan (P0), P1 (1%), P2 (2%), dan P3 (3%) dari total berat daging. Data dianalisis menggunakan uji ANOVA dan jika terdapat pengaruh yang nyata dilanjutkan dengan Duncan's Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa penambahan tepung kentang memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap daya ikat air, susut masak, dan sifat sensoris (warna dan rasa), serta memberikan pengaruh nyata (P<0,05) untuk sifat sensori (aroma). Nilai rata-rata daya ikat air berkisar antara 95,22% - 96,02%, hasil susut masak 0,94% - 2,12%, dan nilai sensori evaluasi warna 2,75 - 4,65, aroma 3,25 - 4,55, dan rasa 3,55-4,70. Perlakuan terbaik pada penelitian ini adalah sosis dengan penambahan tepung kentang 3% menjadi perlakuan terbaik berdasarkan nilai daya ikat air, susut masak, dan evaluasi sensori.
English Abstract
The purpose of this study was to determine the best percentage of potato flour (Solanum tuberosum) addition on chicken sausage based on water holding capacity, cooking loss, and sensory evaluation. The ingredients was used meat of spent hen layer, potato flour, tapioca, garlic, salt, sugar, vegetable oil, ground pepper, powdered nutmeg, powdered ginger, skimmed milk, mushroom seasoning powder, and ice cubes. The method in this study was laboratory experiment using completely randomized design with 4 treatments and 4 replications. Potato flour was added to the sausage formulation using controls without the addition of (P0), P1 (1%), P2 (2%), and P3 (3%) of the total weight of the meat. The data were analyzed using the ANOVA test and if there were significant effects then continued by Duncan's Multiple Range Test (DMRT). The result showed that potato flour addition gave highly significant different effect (P<0.01) for water holding capacity, cooking loss, and sensory properties (color and taste), and gave significant effect (P<0.05) for sensory properties (aroma). The mean value of the water holding capacity ranges from 95.22% - 96.02%, the result of cooking loss is 0.94%- 2.12%, and the score of sensory evaluation of color is 2.75 - 4.65, aroma is 3.25 – 4.55, and taste 3.55-4.70. The best treatment in this study was sausages with the addition of 3% potato flour fave the best treatment based on the values of water holding capacity, cooking loss, and sensory evaluation.
Other obstract
-
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523050016 |
| Uncontrolled Keywords: | Chicken, sausage, potato flour, filler. |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 11 May 2023 02:35 |
| Last Modified: | 11 May 2023 02:35 |
| URI: | http://repository.ub.ac.id/id/eprint/199321 |
![[thumbnail of DALAM MASA EMBARGO]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text (DALAM MASA EMBARGO)
Ariani Puspitasari.pdf Restricted to Registered users only until 31 December 2024. Download (2MB) |
Actions (login required)
 |
View Item |