PENGARUH SUBTITUSI LEVEL TEPUNG UBI JALAR UNGU (Ipomoea batatas L. Poir) TERHADAP SIFAT FISIK, MIKROSTRUKTUR, DAN AKTIVITAS ANTIOKSIDAN SOSIS AYAM

DHEVA YUDHA MAHENDRA, Ir. Edi Suryanto, MSc., Ph.D., IPU., ASEAN Eng ; Dr.Ir. Jamhari, M.Agr.Sc., IPM.

2021 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh subtitusi level tepung ubi jalar ungu (Ipomoea batatas L. Poir) terhadap sifat fisik, mikrostruktur, dan aktivitas antioksidan sosis ayam. Bahan yang digunakan untuk membuat sosis ayam terdiri dari, daging ayam bagian dada (boneless breast), tepung ubi ungu, tepung tapioka, bawang putih, lada putih, garam, STTP, ketumbar, air dingin, dan selongsong. Perlakuan penambahan tepung ubi jalar ungu ada 5 perlakuan yaitu 0, 0,5, 1, 1,5, dan 2% dari total presentasi komposisi tepung tapioca dari seluruh presentase adonan. Karakteristik fisik yang diamati antara lain pH, daya ikat air, dan keempukan. Data karakteristik fisik dianalisis dengan analisis variansi Rancangan Acak Lengkap (RAL) pola searah, apabila terdapat perbedaan nyata maka dilanjutkan uji Duncan New Multiple Range Test (DMRT). Mikrostruktur sosis ayam dibuat dengan metode Hematoksilin-Eosin (HE), kemudian dilihat dengan mikroskop perbesaran 400 kali dan dianalisis secara deskriptif. Aktivitas antioksidan diuji dengan menggunakan metode 1,1-difenil-2- pikrilhidrazil (DPPH) stabil dengan absorpsi maksimum pada panjang gelombang 517 nm dan dapat direduksi oleh senyawa antioksidan. Penambahan tepung ubi jalar ungu memberikan pengaruh nyata (P<0,05) terhadap pH yaitu 7,11, 7,32, 7,26, 7,50, dan 7,14. Selain itu terhadap keempukan yaitu 148,46, 135,06, 116,60, 132,73, dan 133,33 mm/45g, namun tidak berpengaruh nyata (P>0,05) terhadap daya ikat air 61,39, 64,22, 62,38, 60,15, dan 61,07%. Mikrostruktur sosis ayam pada level tepung ubi jalar ungu 0% memiliki struktur yang baik dibandingkan dengan level tepung ubi jalar ungu yang lain. Penambahan tepung ubi jalar ungu memberikan pengaruh nyata (P<0,05) terhadap angka antioksidan yaitu 2,55, 3,01, 5,32, 5,55 dan 6,47%. Kesimpulan yang didapat adalah penambahan tepung ubi jalar ungu meningkatkan karakteristik fisik sosis ayam, mempengaruhi mikrostruktur sosis ayam dan meningkatkan angka aktivitas antioksidan sosis ayam.

This study aims to determine the effect of adding purple sweet potato flour (Ipomoea batatas L. Poir) on physical characteristics, microstructure and antioxidant activity of chicken sausage. The ingredients used to make chicken sausages consist of boneless breast, purple sweet potato flour, tapioca flour, garlic, white pepper, salt, STTP, coriander, cold water,and shells. There were 5 treatments for the addition of purple sweet potato flour, namely the addition of 0, 0.5, 1, 1.5 and 2% of the total presentation of tapioca flour composition from the entire percentage of the dough. The physical characteristics observed were pH, water holding capacity, and tenderness. Physical characteristics data were analyzed by analyzing variance of a unidirectional Completely Randomized Design (CRD), if there were significant differences, then continued with Duncan New Multiple Range Test (DMRT). The microstructure of chicken sausage was made using the Hematoxylin-Eosin (HE) method, then viewed with a 400 time magnification microscope and analyzed descriptively. Antioxidant activity was tested using the stable 1,1-diphenyl-2- picrylhydrazyl (DPPH) method with a maximum absorption at a wavelength of 517 nm and can be reduced by antioxidant compounds. The addition of purple sweet potato flour had a significant effect (P <0.05) on pH, namely 7,11, 7,32, 7,26, 7,50, and 7,14%. Furthermore signified for tenderness, namely 148,46, 135,06, 116,60, 132,73, and 133,33 mm/45g, but had no significant effect (P> 0.05) on water holding capacity 61,39, 64,22, 62,38, 60,15, and 61,07%. The microstructure of chicken sausage without the addition of purple sweet potato flour had a better structure than sausages with the addition of purple sweet potato flour. The addition of purple sweet potato flour had a significant effect (P <0.05) on the antioxidant numbers, namely 2,55, 3,01, 5,32, 5,55 and 6,47%. The conclusion of this study is that the addition of purple sweet potato flour increases the physical characteristics of chicken sausage, affects the microstructure of chicken sausage and increases the antioxidant activity rate of chicken sausage.

Kata Kunci : Sosis ayam, Tepung ubi jalar ungu, Ipomoea batatas L. Poir, Karakteristik fisik, mikrostruktur, dan aktivitas antioksidan.