Pengaruh Tepung Buah Bit (Beta vulgaris L.) terhadap Kualitas Sensoris dan Angka Peroksida selama Penyimpanan Sosis Ayam Broiler

IKE TUTWURI, Dr. Ir. Jamhari, M.Agr.Sc

2018 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung buah bit (Beta vulgaris L.) terhadap kualitas sensoris dan angka peroksida yang disimpan pada suhu refrigerator. Bahan utama pembuatan sosis dalam penelitian ini adalah daging ayam broiler, filler, binder, tepung buah bit, dan bumbu-bumbu. Perlakuan yang diberikan ada dua yaitu penambahan tepung buah bit ke dalam adonan sosis dengan level 0, 0,5, 1,0, 1,5, dan 2,0 persen dari total adonan serta lama masa simpan dalam suhu refrigerator selama 0, 7, dan 14 hari. Setiap perlakuan terdiri atas enam pengulangan. Variabel yang diamati meliputi sifat sensoris (warna, tekstur, kekenyalan, rasa, aroma, dan daya terima) dan angka peroksida sosis ayam. Data kualitas sensoris diuji dengan analisis statistik non parametrik dengan uji Hedonik Kruskal-Wallis. Data angka peroksida yang diperoleh dianalisis menggunakan Rancangan Acak Lengkap (RAL) pola searah. Perbedaan rerata diuji dengan Duncan’s New Multiple Ranges Test. Penambahan tepung buah bit berpengaruh sangat nyata terhadap warna, tekstur, kekenyalan, dan daya terima (P kurang dari 0,01), namun tidak berpengaruh nyata terhadap rasa dan aroma. Lama penyimpanan sosis pada suhu refrigerator berpengaruh sangat nyata terhadap warna, tekstur, dan kekenyalan (P kurang dari 0,01), berpengaruh nyata terhadap rasa dan aroma (P kurang dari 0,05), tetapi tidak berpengaruh nyata terhadap daya terima. Lama penyimpanan pada suhu refrigerator berpengaruh nyata terhadap angka peroksida sosis (P kurang dari 0,01). Kesimpulan dari penelitian adalah semakin tinggi penambahan level tepung buah bit akan meningkatkan kualitas sensoris sosis daging ayam broiler. Level penambahan tepung buah bit terbaik yaitu 2,0 persen. Penambahan tepung buah bit mampu mempertahankan kondisi sosis segar hingga lama penyimpanan 7 hari dalam suhu refrigerator.

This study was conducted to determine the effect of addition of beetroot (Beta vulgaris L.) powder on sensory quality and peroxide value broiler chicken sausage at refrigerator storage temperature. The main ingredients of sausage making in this research were broiler chicken, filler, binder, beetroot powder, and spices. There were two treatments: the addition of beetroot powder to the sausage dough with level 0, 0.5, 1.0, 1.5, and 2 percent of total dough and shelf life in refrigerator temperature for 0, 7, and 14 days. Each treatment consisted of six replications. The variables observed using sensory properties (color, texture, elasticity, taste, flavor, and acceptability) and peroxide value of chicken sausage. The data of sensory quality were analyzed statistically by using nonparametric analysis with Kruskal-Wallis Hedonic test. The data of peroxide value were analyzed by using ANOVA of Completely Randomized Design. The differences between means were analyzed by Duncan's New Multiple Ranges Test. The addition of beetroot powder affected very significant on color, texture, elasticity, and acceptability (P less than 0.01), but it had no significant effect on taste and flavor. The duration of storage at refrigerator temperature had very significant effect on color, texture, and elasticity (P less than 0.01), significantly on taste and aroma (P less than 0.05), and it had no significant effect on acceptability. The duration of storage at refrigerator temperature had very significant effect on peroxide value (P less than 0.01). In conclusion, the higher level of beetroot powder will improve the sensory quality of broiler chicken sausage. The best level of beetroot powder addition was 2.0 percent. The addition of beetroot powder able to maintain fresh sausage conditions up to 7 days storage at refrigerator temperature.

Kata Kunci : Sosis ayam broiler, Tepung buah bit, Pewarna alami, Kualitas sensoris, Angka peroksida / Broiler chicken sausage, Beetroot powder, Natural dye, Sensory quality, Peroxide value