Anisa, Cintya Dienardila and Dr. Ir. Herly Evanuarini,, S.Pt., MP. (2022) Kualitas Fisikokimia Sosis Ayam Petelur Afkir dengan Penambahan Tepung Kentang (Solanum tuberosum)ditinjau dari Nilai pH, Kadar Air, dan Warna L a*b*. Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini bertujuan untuk menentukan persentase penambahan tepung kentang (Solanum tuberosum) terbaik pada sosis ayam berdasarkan pH, kadar air, dan warna L a*b*. Bahan yang digunakan adalah daging ayam petelur bekas, tepung kentang, tapioka, bawang putih, garam, gula, skim bubuk, merica, pala, jahe, jamur bubuk, minyak, dan es batu. Metode penelitian adalah eksperimen di laboratorium dan menggunakan Rancangan Acak Lengkap dengan 4 perlakuan dan 4 ulangan. Data dianalisis menggunakan ANOVA dan jika terdapat pengaruh nyata pada masing-masing perlakuan dilanjutkan dengan Uji Jarak Berganda Duncan (DMRT). Tepung kentang ditambahkan ke formulasi sosis 0% (P0), 1% (P1), 2% (P2), dan 3% (P3). Hasil penelitian menunjukkan bahwa perlakuan memberikan pengaruh sangat nyata (P<0,01) penambahan tepung kentang pada sosis berdasarkan pH, kadar air, dan warna L a*b* (kecerahan, kemerahan, dan kekuningan). Interpretasi pH 6,65 – 6,76, kadar air 39,12% - 42,63%, kecerahan (L*) 53,01 – 64,94, kemerahan (a*) 6,64 – 15,68, dan kekuningan 12,88 – 23,69. Dapat disimpulkan bahwa perlakuan terbaik pada penelitian ini adalah sosis ayam dengan penambahan tepung kentang (Solanum tuberosum) 3% berdasarkan pH, kadar air, dan warna L a*b*. Perlu dilakukan analisis lebih lanjut dalam hal lama penyimpanan sosis ayam.
English Abstract
The objective of this research was to determine the best percentage of potato flour (Solanum tuberosum) addition on chicken sausage based on pH, moisture content, and L a*b* color. The materials used were spent hen layer meat, potato flour, tapioca, garlic, salt, sugar, skimmed powder, pepper, nutmeg, ginger, powdered mushroom, oil, and ice cube. The research method is an experimental in the laboratory and using a Completely Randomized Design with 4 treatments and 4 replications. The data was analyzed using ANOVA and if there were significant effects in each treatment, it will be continued by using Duncan’s Multiple Range Test (DMRT). Potato flour was added to sausage formulation 0% (P0), 1% (P1), 2% (P2), and 3% (P3). The result showed that the treatments gave highly significant effect (P<0.01) of potato flour addition in sausage based on pH, moisture content, and L a*b* color (lightness, redness, and yellowness). Interpretation of pH are 6.65 – 6.76, moisture content 39.12% - 42.63%, lightness (L*) 53.01 – 64.94, redness (a*) 6.64 – 15.68, and yellowness 12.88 – 23.69. It could be concluded that the best treatment on this research was chicken sausage with 3% potato flour (Solanum tuberosum) addition based on pH, moisture content, and L a*b* color. Further analysis are needed in terms of storage period of chicken sausage.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523050028 |
| 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 03:50 |
| Last Modified: | 11 May 2023 03:50 |
| URI: | http://repository.ub.ac.id/id/eprint/199357 |
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