Pengaruh Penambahan Tepung Black Garlic terhadap Kualitas Nugget Itik Afkir Selama Penyimpanan

TIARA UJI L, Dr. Ir. Jamhari, M.Agr.Sc., IPM., ASEAN Eng.; Prof. Dr. Ir. Lies Mira Yusiati, SU., IPU., ASEAN Eng.

2021 | Tesis | MAGISTER ILMU PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung black garlic (BG) terhadap kualitas nugget itik afkir selama penyimpanan. Penelitian didesain dengan menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 4x4. Faktor pertama level penambahan tepung BG (0%, 1% dan 2%) dan 200 ppm Butylated hydroxytoluene (BHT) dan faktor kedua masa simpan (0, 10, 20 dan 30 hari) pada suhu refrigerator. Data aktivitas antioksidan, Total Plate Count (TPC), komposisi kimia dan sifat fisik nugget dianalisis variansi pola faktorial dan apabila terdapat pengaruh perlakuan dilanjutkan dengan Duncan's New Multiple Ranges Test (DMRT). Data kualitas sensoris dianalisis menggunakan uji non-parametrik Kruskal-Wallis dan dilanjutkan dengan uji Mann-Whitney Test. Hasil penelitian menunjukkan penambahan tepung BG sebanyak 2% meningkatkan (P<0,001) 60,04% fenol total, 63,39% 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition dan redness, namun menurunkan (P<0,001) 27,14% angka peroksida, 23,70% TPC, nilai pH, lightness, (P<0,05) sensori warna, aroma dan daya terima serta tidak memengaruhi komposisi kimia, yellowness, rasa dan tekstur nugget. Penyimpanan yang semakin lama menurunkan (P<0,001) 32,73% fenol total, 36,11% DPPH inhibition, nilai pH, redness, keempukan, protein (P<0,01) dan lightness (P<0,05), namun meningkatkan (P<0,001) 54,11% angka peroksida, 71,75% TPC dan yellowness serta tidak memengaruhi kadar air dan lemak nugget. Penambahan 2% tepung BG memiliki fenol total, DPPH inhibition, angka peroksida dan TPC yang lebih baik selama penyimpanan, akan tetapi menurunkan kualitas sensoris nugget itik afkir. Penambahan tepung BG 1% memiliki fenol total, DPPH inhibition, angka peroksida, TPC, komposisi kimia dan sifat fisik yang lebih baik dibanding kontrol tetapi lebih rendah dibandingkan dengan BHT selama penyimpanan, dan secara kualitas sensoris tidak berbeda. Sehingga dapat disimpulkan bahwa penambahan tepung BG sebanyak 1% lebih direkomendasikan digunakan untuk meningkatkan kualitas nugget selama penyimpanan dengan tidak menurunkan kualitas sensoris nugget.

The aims of this study was to determine the effect of black garlic (BG) powder on the quality of spent duck meat nuggets during storage. This study used a completely randomized design in a 4x4 factorial arrangement: BG powder (0%, 1%, 2%) and 200 ppm Butylated hydroxytoluene (BHT) and the storage time (0, 10, 20, and 30 days) in refrigerator temperature. Antioxidant activity, Total Plate Count (TPC), chemical composition and physical properties was analyzed with analysis of variance followed by Duncan's new multiple range test (DMRT). The sensory quality was analyzed using the non-parametric Kruskal-Wallis test followed by the Mann-Whitney Test. The results showed that the addition of 2% BG powder increased (P<0.001) 60.04% total phenol, 63.39% 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition and redness. However, it decreased (P<0.001) 27.14% peroxide value, 23.70% TPC, pH, lightness, (P<0.05) sensory color, aroma, acceptability and did not affected chemical composition, yellowness, taste and texture nugget. Storage time was decreased (P<0.001) 32.73% total phenol, 36.11% DPPH inhibition, pH, redness, tenderness, protein (P<0.01) and lightness (P<0.05). However, it increased (P<0.001) 54.11% peroxide value, 71.75% TPC, yellowness does not affect the moisture and fat content of the nuggets. The addition of 2% BG powder had better total phenol, DPPH inhibition, peroxide value, and TPC quality during storage but decreased the sensory quality of the spent duck meat nuggets. The addition of 1% BG power has a higher total phenol, DPPH inhibition, peroxide value, TPC, chemical composition, and physical properties than the control but lower than BHT during storage, and the sensory quality is not different. The addition of 1% BG powder was recommended to increase the spent duck meat nugget quality during storage without decreased the sensory quality of nuggets.

Kata Kunci : Aktivitas antioksidan, itik afkir, kualitas nugget, penyimpanan, tepung black garlic