Pengaruh Penambahan Angkak terhadap Kualitas Kimia, Warna, dan Mikrostruktur Sosis Daging Rusa

TIFANY KHAPRIANDA BASRI, Dr. Ir. Endy Triyannanto, S.Pt., M.Eng., IPM., ASEAN Eng.

2023 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan angkak terhadap kualitas kimia, warna, dan mikrostruktur sosis berbahan dasar daging rusa. Level penambahan angkak dalam penelitian ini adalah 0; 0,5; 1; 1,5; dan 2%. Parameter yang diuji adalah kualitas kimia (kadar protein, lemak, air, dan kolagen), warna, dan  mikrostruktur sosis. Data kualitas kimia dan warna yang diperoleh diuji dengan analisis variansi pola searah dan dilanjutkan dengan Duncan's Multiple Range Test (DMRT). Data kualitas mikrostruktur dianalisis secara deskriptif. Hasil penelitian menujukkan bahwa penambahan angkak tidak berpengaruh nyata (P>0,05) terhadap kualitas kimia (kadar protein, lemak, air, dan kolagen) sosis daging rusa. Kadar protein yang diperoleh dari penambahan angkak pada 0 hingga 2?rkisar antara 23,92-24,64%, kadar lemak berkisar 4,46-4,62%, kadar air berkisar 69,44-70,32%, dan kadar kolagen berkisar 2,40-2,55%. Hasil uji warna menunjukkan bahwa penambahan angkak berpengaruh nyata (P<0>

This research aims to determine the effect of adding angkak on the chemical, colour, and microstructural of venison sausage. Angkak addition were 0; 0,5; 1; 1,5; and 2%. The product was tested for chemical (protein, fat, moisture, dan collagen), colour, and microstructural qualities. Chemical and colour quality data were analyzed using analysis of variance with a one-way Completely Randomized Design, and continued with Duncan's Multiple Range Test (DMRT). Microstructural quality data were analyzed descriptively. The results of this research on chemical test showed that the addition of angkak had no significant effect (P>0,05) on the protein, fat, moisture, and collagen content. The protein content obtained from adding angkak at 0 to 2% ranges from 23,92-24,64%, the fat content ranges from 4,46-4,62%, the moisture content ranges from 69,44-70,32%, and the collagen content ranges from 2,40-2,55%. The results on colour test showed that the addition of angkak had a significant effect (P<0>

Kata Kunci : Kualitas kimia, Warna, Mikrostruktur, Sosis daging rusa, Angkak