PENGARUH PENAMBAHAN JAHE (Zingiber officinale) TERHADAP KARAKTERISTIK KIMIA, SENSORIS DAN BILANGAN THIOBARBITURIC ACID ABON DAGING AYAM LAYER AFKIR

Muhamad Dika Narbudi Sucahyo, Dr. Ir. Setiyono, SU.; Ir. Rusman, MP., Ph.D.

2012 | Skripsi | S1 PETERNAKAN

PENGARUH PENAMBAHAN JAHE (Zingiber officinale) TERHADAP KARAKTERISTIK KIMIA, SENSORIS DAN BILANGAN THIOBARBITURIC ACID ABON DAGING AYAM LAYER AFKIR (Muhamad Dika Narbudi Sucahyo) 06/195044/PT/05146 INTISARI Penelitian ini bertujuan untuk mengetahui pengaruh penambahan jahe pada level yang berbeda terhadap kadar protein, kadar lemak, aktivitas antioksidan dan kualitas sensoris produk abon daging ayam layer afkir. Materi penelitian terdiri dari 12 sampel yang terbagi empat perlakuan. Masing-masing perlakuan dilakukan tiga kali pengulangan. Perlakuan yang diberikan berupa penambahan jahe pada level 0% (kontrol), 1% (T1), 2% (T2) dan 3% (T3). Pengujian produk abon meliputi uji karakteristik kimia yaitu kadar protein, kadar lemak dan aktivitas antioksidan melalui uji Thiobarbituric acid (TBA). Kualitas sensoris abon seperti aroma, warna, rasa dan teksturnya diuji hedonik dengan bantuan 15 panelis amatir. Data hasil uji kimia dianalisis dengan menggunakan Rancangan Acak Lengkap pola Searah dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) apabila ada perbedaan yang nyata. untuk hasil uji sensoris. Data hasil uji sensoris dianalisis dengan analisis non-parametrik menurut Kruskal-Wallis dilanjutkan dengan uji Quantitive Descriptive Analysis (QDA) dalam bentuk jaring laba-laba (spider web). Hasil analisis karakteristik kimia menunjukkan adanya kenaikan pada kadar protein sampai pada level penambahan jahe 2% dan penurunan pada level 3% (P<0,05). Sebaliknya terjadi penurunan kadar lemak dan bilangan TBA sampai level 3% (P<0,05). Hasil uji hedonik pada karakteristik sensoris menunjukkan adanya perbedaan yang nyata (P<0,05) pada warna dan tekstur abon. Kesimpulan dari penelitian ini adalah penambahan jahe pada level yang berbeda dapat mempengaruhi karakteristik kimia yang meliputi kadar protein, lemak, aktivitas antioksidan dan karakeristik sensoris yang meliputi warna dan tekstur produk abon daging ayam layer afkir. Kata kunci: Abon, Ayam layer afkir, Jahe, Karakteristik kimia, Bilangan TBA, Karakteristik sensoris

EFFECT OF ADDITION OF GINGER (Zingiber officinale) ON CHEMICAL, SENSORICAL CHARACTERISTICS AND THIOBARBITURIC ACID NUMBERS OF SHREDDED CULLED LAYER CHICKEN MEAT Muhamad Dika Narbudi Sucahyo (06/195044/PT/05146) ABSTRACT This study was aimed to determine the effect of the addition of ginger at different levels of protein, fat content, antioxidant activity and sensory quality of shredded culled layer chicken meat products. Twelve samples were divided into four treatments. Each treatment were performed three times repetition. Treatment given in the form of the addition of ginger at the level of 0% (control), 1% (T1), 2% (T2) and 3% (T3). Shredded product testing includes chemical characteristics such as protein content, fat content and antioxidant activity through a Thiobarbituric acid (TBA) test. Sensory quality of shredded such as aroma, color, flavor and texture were tested with the help of 15 amateur panelists. Chemical test result data were analyzed using Completely Randomized Design Unidirectional pattern and any significant data were tested by Duncan's Multiple Range Test (DMRT). Sensory test data were analyzed using non-parametric analysis by Kruskal-Wallis and Quantitive Descriptive Analysis (QDA) expressed by spider webs diagram. The results showed that there was an increase in protein content up to level 2% addition of ginger and decreased in the level of 3% (P <0.05). Instead there was a decrease in fat and TBA numbers up to the level of 3% (P <0.05). Hedonic test results on sensory characteristics showed significant differences (P <0.05) in color of shredded. The conclusion was the addition of ginger at different levels were affected the chemical characteristics including protein, fat and antioxidant activity. However sensory characteristics such as color of shredded culled layer meat were the only one affected. Keywords: Shredded, Culled layer chicken, Ginger, Chemical characteristics, TBA numbers, Sensory characteristics.

Kata Kunci : Abon, Ayam layer afkir, Jahe, Karakteristik kimia, Bilangan TBA, Karakteristik sensoris