MIKROSTRUKTUR, KARAKTERISTIK FISIK, DAN AKTIVITAS ANTIOKSIDAN SOSIS DAGING AYAM BROILER DENGAN PENAMBAHAN AMPAS BUAH BIT (Beta vulgaris L.)

FAJAR BUDHIATI, Ir. Edi Suryanto, M.Sc., Ph.D.; Dr. Ir. Jamhari, M.Agr.Sc.

2017 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui mikrostruktur, karakteristik fisik, dan aktivitas antioksidan sosis daging ayam broiler dengan penambahan ampas buah bit (Beta vulgaris L.). Bahan utama pembuatan sosis dalam penelitian ini adalah daging ayam broiler bagian dada, filler, binder, angkak, ampas buah bit dan bumbu-bumbu. Penambahan ampas buah bit ke dalam adonan sosis dalam bentuk ampas dengan level 0 (kontrol), 2, 4, dan 6%. Setiap level perlakuan terdiri atas lima pengulangan. Variabel yang diteliti meliputi mikrostruktur, karakteristik fisik (pH, daya ikat air, dan keempukan), dan aktivitas antioksidan. Mikrostruktur sosis ayam broiler dibuat dengan metode pewarnaan Hemaktosilin-Eosin (HE) kemudian dilihat dengan mikroskop perbesaran 40x dan dianalisis secara deskriptif. Data karakteristik fisik dan aktivitas antioksidan dianalisis dengan analisis variansi dan perbedaan rata-rata diuji dengan Duncan�s New Multiple Range Test (DMRT). Pengukuran aktivitas antioksidan sosis ayam broiler dilakukan dengan metode 1,1-difenil-2-pikrilhidrazil (DPPH). Mikrostruktur sosis tanpa penambahan ampas buah bit lebih baik dibandingkan mikrostruktur sosis dengan penambahan ampas buah bit. Penambahan ampas buah bit berpengaruh nyata (P<0,05) terhadap daya ikat air, keempukan, dan berpengaruh sangat nyata (P<0,01) terhadap aktivitas antioksidan sosis. Semakin meningkat level ampas buah bit yang ditambahkan menyebabkan penurunan nilai daya ikat air, meningkatkan nilai keempukan dan aktivitas antioksidan. Penambahan ampas buah bit tidak berpengaruh nyata terhadap nilai pH sosis. Sosis dengan penambahan ampas buah bit pada level 6% menghasilkan karakteristik fisik (pH dan keempukan) dan aktivitas antioksidan terbaik.

This study aims to determine the microstructure, physical characteristics, and antioxidant activity of broiler chicken sausage with the addition of beet dregs (Beta vulgaris L.). The main ingredients of making sausage in this research were broiler chicken breast, filler, binder, angkak, beet dregs and spices. The addition of beet dregs into the sausage dough was in the form of beet dregs with level of 0 (control), 2, 4, and 6%. Each level consisted of five replications. The variables observed were microstructure, physical characteristics (pH, water holding capacity, and tenderness), and antioxidant activity. The microstructure of broiler chicken sausages was identified by the staining method of Hemaktosilin-Eosin (HE), and was then seen with a 40x magnification microscope and analyzed descriptively. The data of physical characteristics and antioxidant activity were analyzed by analysis statistically using analysis of variance and the differences between means were tested by Duncan's New Multiple Range Test (DMRT). The antioxidant activity of broiler chicken sausage were done by 1,1-diphenyl-2-picrilhidrazyl (DPPH) method. The microstructure of sausage without the addition of beet dregs was better than microstructure of sausage with the addition of beet dregs. The addition of beet dregs significantly affected (P<0.05) on water holding capacity, tenderness, and very significanly affected (P<0.01) on antioxidant activity of sausage. The increased of beet dregs addition decreased the water holding capacity, increased tenderness and antioxidant activity. The addition of beet dregs did not significantly affect to pH value of sausage. Sausage with the addition of beet dregs at level 6% produced the best physical characteristics (pH and tenderness) and antioxidant activity.

Kata Kunci : Broiler chicken sausage, Beet dregs, Microstructure, Physical characteristics, Antioxidant activity