KARAKTERISTIK KIMIA, SENSORIS DAN TOTAL MIKROBIA DENDENG GILING DAGING ITIK MANILA DENGAN PERBEDAAN LEVEL BAHAN DAN LAMA CURING
Heni Nastiti, Ir. Jamhari, M.Agr.Sc.; Dr. Ir. Setiyono, SU.
2012 | Skripsi | S1 PETERNAKANKARAKTERISTIK KIMIA, SENSORIS DAN TOTAL MIKROBIA DENDENG GILING DAGING ITIK MANILA DENGAN PERBEDAAN LEVEL BAHAN DAN LAMA CURING HENI NASTITI (08/269965/PT/05513) INTISARI Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan level bahan dan lama curing terhadap karakteristik kimia, sensoris dan total mikrobia dendeng giling daging Itik Manila. Daging yang sudah digiling di tambahkan dalam bumbu dengan level bahan 23, 31 dan 39%. Lamanya curing adalah 10, 12 dan 14 jam, kemudian dilakukan pengeringan dengan sinar matahari selama 7 jam per hari selama 3 hari. Parameter yang diamati meliputi karakteristik kimia, sensoris dan total mikrobia. Data hasil uji karakteristik kimia (air, protein, lemak dan abu) dan total mikrobia (TPC) dianalisis dengan Completely Randomized Design Faktorial 3 x 3 (tiga faktor level bahan curing dan tiga faktor lama curing) dengan 3 kali ulangan. Perbedaan rerata diuji Duncan’s New Multiple Range Test (DMRT). Data hasil uji karakteristik sensoris (warna, tekstur, daya terima dan aroma) diuji dengan QDA (Quantitative Description Analysis) diagram laba-laba pada program Microsoft Office Excel 2007 dan analisis statistik non-parametrik dengan uji Hedonik dan Kruskal Wallis. Hasil analisis statistik untuk karakteristik kimia dan TPC pada level bahan berbeda nyata (P<0,05), sedangkan pada lama curing berbeda nyata (P<0,05) untuk kadar protein, lemak, abu dan total mikrobia. Interaksi perlakuan berpengaruh nyata (P<0,05) pada kadar protein, lemak, abu dan total mikrobia. Pengujian sensoris menunjukkan bahwa warna berbeda nyata (P<0,05) pada perlakuan level bahan dan lama curing. Dapat disimpulkan bahwa perbedaan level bahan dan lama curing mempengaruhi karakteristik kimia, sensoris dan total mikrobia. Penggunaan level bahan dan lama curing yang paling baik digunakan untuk membuat dendeng yaitu 31% dan lama curing 10 jam karena kadar air, kadar lemak dan jumlah total bakteri menurun. Selain itu, dendeng giling daging Itik Manila dengan level bahan 31% dan lama curing 10 jam memiliki warna yang baik yaitu coklat agak terang dan agak disukai oleh panelis. Kata kunci: Dendeng giling, Daging itik manila, Level bahan dan lama curing, Karakteristik kimia, Karakteristik sensoris, Total mikrobia
CHEMICAL AND SENSORY CHARACTERISTICS AND TOTAL MICROBIA OF SEMI-DRY CURED DUCK MEAT WITH DIFFERENT LEVEL OF CURING INGREDIENT AND DURATION OF CURING HENI NASTITI (08/269965/PT/05513) ABSTRACT This study was conducted to determine the effect of different levels of curing ingredient and duration time of curing on the chemical and sensory characteristics, and total microbia of semi-dry cured duck meat. The meat was added with curing ingredients with the level of material 23, 31 and 39%. Then the meat was cured for 10, 12 and 14 hours, then was dried with solar drying 7 hours per days for 3 days. The variables observed included the chemical and sensory characteristics and total microbia. The data of chemical characteristics (water, protein, fat and ash) and total microbia (TPC) was analyzed by analysis of variance of 3 x 3 factorial (3 levels of curing ingredient and 3 levels of duration time of curing) with 3 replications of Completely Randomized Design. Mean differences were tested by Duncan's New Multiple Range Test (DMRT). Sensory characteristics (color, texture, and aroma received power) were tested with QDA (Quantitative Description Analysis) diagram of the spider in the program Microsoft Office Excel 2007 and analysis of non-parametric with Hedonic Test of Kruskal Wallis. The results showed that chemical characteristics and the TPC were significantly different (P<0.05) as affected by level of curing ingredients, whereas the duration time of curing was significantly different (P<0.05) on protein, fat, ash contenst, and total microbia. There were interaction betwen level of curing ingredients and duration time of curing on protein, fat, ash contents and total microbia. Sensory test showed that the color score was significantly different (P <0.05) as affected by the level curing ingredients and duration time of curing. It can be concluded that the differences in the level and duration of curing ingredients affect the chemical characteristics, sensory and total microbia. Use the level and duration of curing materials are best used to semi-dry cured meat is 31% and duration of curing 10 hours due to water content, fat content and the total microbia decreased. In addition, semi-dry cured meat Ducks with its 31% level and duration of curing 10 hours have good color is brown rather bright and somewhat favored by the panelists. Key words: Semi-dry cured meat, Duck, Ingredient level, Duration time of curing, Chemical composition, Sensory characteristics, Total microbia
Kata Kunci : Dendeng giling, Daging itik manila, Level bahan dan lama curing, Karakteristik kimia, Karakteristik sensoris, Total mikrobia
