PENGARUH PENAMBAHAN EKSTRAK JAHE (Zingiber officinale Roscoe) TERHADAP KARAKTERISTIK FISIK, SENSORIS, DAN MIKROBIOLOGI CHICKEN NUGGET

FATATIH MARIYAM SAKINAH, Ir. Edi Suryanto, M.Sc., Ph.D., IPU; Dr. Ir. Jamhari, M.Agr. Sc., IPM

2018 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak jahe (Zingiber officinale Roscoe) terhadap kualitas fisik, sensoris, dan kandungan mikrobia chicken nugget dalam penyimpanan suhu refrigerator. Bahan yang digunakan yaitu daging ayam, tepung terigu, tepung kanji, bawang putih, garam, merica bubuk, pala, air dan ekstrak jahe. Level ekstrak jahe yang digunakan adalah 0, 2, 4, dan 6 persen. Parameter yang diamati meliputi kualitas fisik (pH, daya ikat air dan keempukan), kualitas sensoris (warna, flavor, tekstur, kekenyalan dan daya terima) dan total mikrobia yang diukur dengan menggunakan metode TPC dengan faktor lama penyimpanan selama 0, 7, 14, 21 hari dalam suhu refrigerator. Data karakteristik fisik dianalisis variansi pola searah (ANOVA) dan jika data yang diperoleh memiliki perbedaan rerata yang signifikan dilanjutkan dengan uji Duncans Multiple Range Test (DMRT). Data karakteristik sensoris (warna, flavor, tekstur, kekenyalan dan daya terima) dianalisis secara statistik menggunakan Kruskal Wallis (uji Hedonik). Data mikrobiologi dianalisis menggunakan Rancangan Acak Lengkap (RAL). Penambahan ekstrak jahe berpengaruh sangat nyata pada pH, keempukan dan daya ikat air (P kurang dari 0,05). Penambahan ekstrak jahe berpengaruh nyata pada warna, flavor dan daya terima (P kurang dari 0,05), tetapi tidak berpengaruh terhadap tekstur dan kekenyalan. Chicken nugget dengan penambahan ekstrak jahe 2, 4, dan 6 persen pada penyimpanan suhu refrigerator sampai hari ke 7 memiliki mikrobia yang masih sesuai dengan SNI Nugget No.01-6683-2014. Hasil uji sensoris menunjukkan formulasi yang lebih disukai adalah dengan penambahan ekstrak jahe 2 persen. Penambahan ekstrak jahe 2 persen pada chicken nugget meningkatkan daya ikat air, nilai keempukan, daya terima, serta daya simpan chicken nugget.

This research was conducted to determine the effect of ginger extract (Zingiber officinale Roscoe) addition on the physical, sensory, and microbiology of chicken nuggets in the refrigerator storage. The materials used were chicken meat, flour, starch, garlic, salt, pepper powder, nutmeg, water and ginger extract. Ginger extract levels used were 0, 2, 4, and 6 percen. Parameters measured include physical quality (pH, water holding capacity and tenderness), sensory quality (color, flavor, texture, elasticity and acceptance), microbiology measured using TPC method with long storage factor for 0, 7, 14, 21 days in refrigerator storage. The data of physical characteristic were analyzed by using one-way analysis of variance (ANOVA) and if the data obtained had significant mean difference then were analyzed by Duncans Multiple Range Test (DMRT). The data of sensory characteristic (color, flavor, texture, elasticity and acceptance) were analyzed statistically by using Kruskal Wallis (Hedonic test). The data of microbiology was analyzed using Completely Randomized Design (RAL). The addition of ginger extract had a very significant effect on pH, tenderness and water holding capacity (P less than 0.05). The addition of ginger extract had a significant effect on color, flavor and acceptance (P less than 0.05), but had no effect on texture and elasticity. Chicken nugget with the addition of ginger extract 2, 4, and 6 persen at refrigerator storage until 7 days has microbes that still fit with SNI Nugget No.01-6683-2014. The result of sensory test showed the most preferred nugget is with addition ginger extract 2 percen. The addition of ginger extract 2 percen on chicken nugget increased water holding capacity, the value of tenderness, acceptance, and the shelf-life of chicken nugget.

Kata Kunci : Chicken nugget, Ekstrak jahe, Karakteristik fisik, Karakterisitk sensoris, Mikrobiologi, Keywords: Chicken nuggets, Ginger extract, Physical characteristic, Sensory characteristic, Microbiology