Pengaruh Penambahan Tepung Jamur Tiram Putih (Pleurotus ostreatus) Terhadap Kualitas Kimia dan Sensoris Sosis Ayam

SAVIRA ARYA BHAKTI PRATIWI, Dr. Rio Olympias Sujarwanta, S.Pt., M.Sc., IPM. ; Ir. Edi Suryanto, M.Sc., Ph.D., IPU., ASEAN Eng

2023 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung jamur tiram putih (Pleurotus ostreatus) terhadap kualitas kimia dan sensoris sosis ayam. Penelitian ini terdiri dari 5 perlakuan penambahan tepung jamur tiram putih (0, 1, 2, 3, dan 4%) dengan 5 pengulangan. Variable yang diamati pada uji kualitas kimia (kadar air, protein, lemak, abu, dan karbohidrat) dan sensoris (warna, aroma, tekstur, rasa, dan daya terima). Data hail uji kualitas kimia dianalisis dengan One Way Anova dan apabila ada perbedaan yang nyata dilanjutkan dengan Duncans New Multiple Range Test. Data hasil uji sensoris dianalisis dengan Kruskal-Wallis dan apabila terdapat perbedaan yang nyata dilanjutkan dengan uji lanjut Mann-Whitney. Penambahan tepung jamur tiram putih pada sosis ayam memberikan pengaruh yang signifikan (P<0,05) terhadap penurunan kadar air (66,91±0,18; 65,98±0,31; 65,72±0,17; 64,95±0,40; dan 64,53±0,35%) dan peningkatan kadar protein (15,99±0,04; 16,79±0,10; 17,05±0,11; 18,02±0,06; dan 18,60±0,13%). Penambahan tepung jamur tiram putih (Pleurotus ostreatus) pada sosis ayam memberikan pengaruh yang signifikan (P<0,05) terhadap peningkatan warna (2,67±0,82; 2,87±0,74; 3,13±0,83; 3,33±0,72; dan 3,67±0,82), tekstur (2,80±0,77; 3,07±0,70; 3,47±0,64; 3,53±0,83; dan 3,87±0,74), rasa (3,13±0,64; 3,33±0,82; 3,67±0,62; 3,80±0,68; dan 4,13±0,92), dan daya terima (2,93±0,59; 3,27±0,88; 3,73±0,59; 3,87±0,83; dan 4,00±0,76). Kesimpulan dari penelitian yang telah dilakukan yaitu bahwa presentase penambahan tepung jamur tiram putih pada sosis ayam yang paling optimal untuk menghasilkan kualitas kimia dan sensoris yang terbaik sebanyak 1%.

Sausages are a popular meat product in Indonesia. Several sausages on the market still contain monosodium glutamate (MSG) and have a low protein level. The purpose of this study is to determine effect of the addition of white oyster mushroom flour (Pleurotus ostreatus) on the chemical and sensory properties of chicken sausages. Variable observed in chemical quality test (moisture, protein, fat, and carbs) and sensory (color, scent, texture, taste, and acceptance). Proximate analysis was used to perform a chemical quality test. The chemical composition data were analyzed using One Way Anova, and if there were differences, they were tested further with the Duncans New Multiple Range Test, while the sensory quality data was analyzed using Kruskal-Wallis analysis with the further test Mann-Whitney with a factor of the number of white oyster mushroom flour consisting of five treatment levels (0, 1, 2, 3, and 4%), with five repetitions. The addition of white oyster mushroom flour to chicken sausages had a significant effect (P<0.05) on water and protein content. Sequential water content data are 66,91±0,18; 65,98±0,31; 65,72±0,17; 64,95±0,40; and 64,53±0,35%. Sequential protein levels data are 15,99±0,04%, 16,79±0,10%, 17,05±0,11%, 18,02±0,06%, and 18,60±0,13%. The addition of white oyster mushroom flour (Pleurotus ostreatus) to chicken sausages had a significant effect (P<0.05) on color, texture, flavor, and acceptance. Sequential color data are 2,67±0,82; 2,87±0,74; 3,13±0,83; 3,33±0,72; and 3,67±0,82. Sequential texture data are 2,80±0,77; 3,07±0,70; 3,47±0,64; 3,53±0,83; and 3,87±0,74. Sequential taste data are 3,13±0,64; 3,33±0,82; 3,67±0,62; 3,80±0,68; and 4,13±0,92. Sequential acceptance data are 2,93±0,59; 3,27±0,88; 3,73±0,59; 3,87±0,83; and 4,00±0,76. The conclusion of the research that has been carried out is the addition of white oyster mushroom flour by 1% to chicken sausage produces the best chemical and sensory quality.

Kata Kunci : Sosis ayam, Tepung jamur tiram putih (Pleurotus ostreatus), Kualitas kimia, Sensoris.