PENGARUH PENAMBAHAN TEPUNG DAUN SALAM (Syzygium polyanthum) TERHADAP AKTIVITAS ANTIOSIDAN, SIFAT FISIK, DAN SENSORIS SOSIS DAGING KELINCI

Tamara Retna Wibawati, Ir. Edi Suryanto, M.Sc., Ph.D., IPU., ASEAN Eng.

2023 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung daun salam (Syzygium polyanthum) terhadap aktivitas antioksidan, sifat fisik, dan sensoris sosis daging kelinci. Bahan utama yang digunakan yaitu daging kelinci, tepung daun salam (Syzygium polyanthum), filler, binder, dan bumbu. Pada penelitian menggunakan level bubuk daun salam sebesar 0, 1, 1,5, dan 2?ri berat adonan. Parameter yang akan diuji adalah aktivitas antioksida, sifat fisik (pH, daya ikat air, dan keempukan), dan sifat sensoris ( warna, aroma, rasa, tekstur, dan saya terima). Penelitian dilakukan sebanyak 5 kali pengulangan pada setiap perlakuan. Data aktivitas antioksidan dan sifat fisik dianalisis menggunakan ANOVA satu arah Duncan's new Multiple Range Test (DMRT). Pada pengujian lanjut. Sifat sensoris menggunakan uji Hedonik Krusskall Wallis dan dilanjutkan dengan uji Mann-whitney Test. Hasil penelitian level konsentrasi tepung daun salam berpengaruh sangat nyata (P<0>0,05) terhadap keempukan sosis daging kelinci. Level konsentrasi tepung daun salam berpengaruh nyata (P<0>0,05) terhadap tekstur. Kesimpulan yang diperoleh yaitu level tepung daun salam dapat meningkatkan aktivitas antioksidan, menurunkan pH dan daya ikat air, tidak mempengaruhi keempukan, dapat menurunkan penilaian panelis terhadap warna, aroma, rasa, tekstur, dan daya terima sosis daging kelinci. Penambahan tepung daun salam sampai level 2?pat meningkatkan aktivitas antioksidan dan sifat fisik sosis daging kelinci.

This research aims to investigate the effect of adding bay leaf flour (Syzygium polyanthum) on the antioxidant activity, physical properties, and sensory of rabbit meat sausages. The main ingredients used include rabbit meat, bay leaf flour (Syzygium polyanthum), fillers, binders, and seasonings. The study used different concentrations of bay leaf flour, namely 0, 1, 1,5, and 2% of the dough's weight. The parameters to be tested include antioxidant activity, physical properties (pH, water holding capacity, and tenderness), and sensory (color, aroma, taste, texture, and overall acceptance). The researche was conducted with five repetitions for each treatment. The data on antioxidant activity and physical properties where analyzed using one-way ANOVA with Duncan's new Multiple Range Test (DMRT) for further testing. The sensory properties was evaluated using the Kruskall Wallis Hedonic Test followed by the Mann-Whitney Test. The results showed that the concentration of by leaf flour significantly affected (P<0>0,05) the tenderness of rabbit sausages. The concentration of by leaf flour signifivantly affected (P<0>0,05) the texture. In conclusion, the level of bay leaf flour can enhance antioxidant activity, reduce pH, and water holding capacity, have no effect on tenderness, decrease panlists ratings for color, aroma, taste, texture, and overall acceptance of rabbit sausages. The addition of bay leaf flour up to 2?n increase the antioxidant activity, and physical properties of rabbit saussages. 

Kata Kunci : Daging kelinci, Sosis, Sosis daging kelinci, Aktivitas antioksidan, Sifat fisik, Sifat sensoris, Tepung daun salam