PENGARUH PENAMBAHAN EKSTRAK BAWANG DAYAK (Eleutherine americana Merr.) DAN PENYIMPANAN PADA REFRIGERATOR TERHADAP TOTAL MIKROBA DAN SENSORIS SOSIS AYAM BROILER

FAISHAL ZHARIF P, Dr. Ir. Setiyono, SU. ; Dr. Ir. Jamhari, M.Agr.Sc., IPM.

2018 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan mengetahui pengaruh penambahan ekstrak bawang dayak (Eleutherine americana Merr.) dan penyimpanan pada refrigerator terhadap total mikroba dan sensoris sosis ayam broiler serta mengetahui interaksi antara level penambahan ekstrak bawang dayak dengan lama penyimpanan terhadap total mikroba sosis. Penambahan ekstrak bawang dayak dengan level pemberian yang berbeda yaitu 0%, 0,5%, 1,0%, 1,5%, dan 2,0%. Sosis disimpan selama 14 hari pada suhu kurang lebih 4 derajat Celcius analisis total mikroba dan kualitas sensoris dilakukan pada 0, 7, dan 14 hari penyimpanan. Pengujian total mikroba dilakukan dengan metode Total Plate Count (TPC). Uji sensoris meliputi warna, aroma, rasa, tekstur, kekenyalan, dan daya terima dilakukan oleh 15 panelis. Analisis statistik data total mikroba dilakukan dengan analisis variansi pola faktorial, analisis statistik data uji sensoris dilakukan dengan analisis Hedonik Kruskal-Wallis. Perbedaan rerata diuji dengan Duncan New Multiple Range Test (DMRT). Hasil analisis data menunjukan bahwa penambahan ekstrak bawang dayak menurunkan total mikroba serta meningkatkan skor sensoris warna, tekstur, kekenyalan dan daya terima sosis (P<0,05), tetapi tidak berpengaruh nyata terhadap rasa dan aroma. Lama penyimpanan pada suhu refrigerator meningkatkan total mikroba dan menurunkan kualitas sensoris sosis (P<0,05). Kesimpulan dari penelitian ini adalah penambahan ekstrak bawang dayak dapat menghambat pertumbuhan total mikroba dengan nilai total mikroba terendah pada penambahan 2,0% dengan total mikroba 3,65 log CFU/g dan meningkatkan kualitas sensoris sosis daging ayam broiler. Penambahan ekstrak bawang dayak sebesar 2% dan lama simpan 0 hari menghasilkan total mikrobia 3,65 log CFU/g.

The aim of this study was to evaluate the effect of additon of the Dayak Onion extract (Eleutherine americana Merr.) and storage duration on refrigerator on total microbial count and sensory characteristics of broiler chicken sausage and knowing the interaction between the addition level of Dayak Onion extract and the storage duration. Levels of addition of the Dayak Onion extract were 0%, 0,5%, 1,0%, 1,5% and 2,0%. Chicken sausages were stored 14 days at 4 celcius degree and samples for total count and analysis sensories were done at 0, 7, and 14 days of storage. Total microbial count was evaluated using total plate count (TPC) method, while sensory characteristics, including colour, flavor, taste, texture, elasticity, and acceptability were assessed by 15 panelists. The data total microbial were analyzed by factorial, sensory characteristics data were analyzed by non parametic analysis using Hedonic test according to Kruskal-Wallis. The differences between means were analyzed by duncan multiple range test (DMRT). The results showed that supplementation of Dayak Onion extract had decreased on total microbial count and increase colour, texture, elasticity and acceptability (P<0,05), but it had no significant effect on taste and flavor. The duration of storage had increased the total microbial count and decrease the sensory quality (P<0,05). In conclusion, addition of Dayak Onion extract at 2.0% level can be inhibiting the total microbial count to 3,65 log CFU/g and increase the sensory quality of chicken sausage. The addition of dayak onion extract at 2.0% with storage time at 0 days afford total microbial count to 3,65 log CFU/g.

Kata Kunci : Sosis, bawang dayak, total mikroba, lama penyimpanan, sensoris