Pengaruh Level Penambahan Cairan Hitam Cumi-cumi (Loligo sp.) Terhadap Karakteristik Fisik dan Mikrostruktur Sosis Daging Ayam Broiler

ARDIAN SETYADI, Dr. Ir. Jamhari, M.Agr. Sc.; Dr. Ir. Setiyono, SU.

2018 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian bertujuan untuk mengetahui pengaruh level penambahan cairan hitam cumi-cumi (Loligo sp.) terhadap karakteristik fisik dan mikrostruktur sosis daging ayam broiler. Level cairan hitam cumi-cumi yang digunakan yaitu 0 persen, 1 persen, 2 persen, 3 persen dan 4 persen. Bahan pembuatan sosis dalam penelitian ini adalah daging ayam broiler, filler, binder, cairan hitam cumi-cumi, dan bumbu-bumbu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola searah dengan setiap perlakuan diulang sebanyak 3 kali. Variabel yang diukur adalah karakteristik fisik (pH, daya ikat air, dan keempukan) dan mikrostruktur. Perbedaan rerata diuji dengan Duncan's New Multiple Ranges Test. Karakteristik mikrostruktur sosis dilihat dengan menggunakan mikroskop dan dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa penambahan cairan hitam cumi-cumi berpengaruh nyata (P kurang dari 0,05) terhadap karakteristik keempukan dengan nilai 6,46, 6,83, 7,12, 7,76 dan 9,02 mm per 50 gram tetapi tidak berpengaruh nyata (P lebih dari 0,05) terhadap karakteristik pH dan daya ikat air. Mikrostruktur sosis daging ayam dengan penambahan cairan hitam cumi-cumi dan tanpa penambahan cairan hitam cumi-cumi (kontrol) memiliki perbedaan karakteristik mikrostruktur antar perlakuan. Penambahan cairan hitam cumi-cumi menghasilkan struktur partikel lebih homogen, rapat, dan kompak. Kesimpulannya sosis daging ayam dengan penambahan cairan hitam cumi-cumi dapat mempengaruhi karakteristik fisik keempukan sedangkan untuk hasil mikrostruktur yang memiliki tingkat homogenitas dan emulsi yang baik adalah sosis daging ayam dengan penambahan cairan hitam cumi-cumi 3 persen. (Kata kunci : Sosis daging ayam, Cairan hitam cumi-cumi, Karakteristik fisik, Mikrostruktur)

The aim of this research was to investigate the effect of squid ink (Loligo sp.) level on physical characteristics and microstructure of broiler chicken sausage. Different squid ink levels used were 0 percent, 1 percent, 2 percent, 3 percent and 4 percent. Sausage materials in this research were broiler chicken meat, filler, binder, squid ink, and spices. This study used Completely Randomized Design (RAL) with 3 replication. The measured variables were physical characteristics (pH, water holding capacity and tenderness) and microstructure. The average differences were tested with Duncan's New Multiple Ranges Test. Characteristic of microstructure of sausage was analyzed descriptively. The results showed that the addition of squid ink significantly influenced (P less than 0.05) on tenderness with the values of 6.46, 6.83, 7.12, 7.76 dan 9.02 mm per 50 gram but not on pH and water holding capacity (P more than 0.05). Microstructure of chicken sausage with the addition of black liquid of squid and without the addition of black liquid squid (control) has different characteristics of microstructure between treatments. The addition of black liquid squid produces a more homogeneous particle structure, dense and compact. The conclusion was the chicken sausage with addition of black liquid of squid could affect on physical quality of tenderness while for the result of microstructure having good homogenity and emulsion was chicken sausage with addition of squid ink of 3% . (Keywords: Broiler chicken sausage, Squid ink, Physical characteristics, Microstructures)

Kata Kunci : Sosis daging ayam, Cairan hitam cumi-cumi, Karakteristik fisik, Mikrostruktur