Pengaruh Substitusi Daging Ayam dengan Buah Kluwih (Artocarpus camansi) terhadap Kualitas Fisikokimia dan Sensoris Abon Ayam

FIORENA BELLINDA PRAMUDITA, Ir. Rusman, M.P., Ph.D.

2024 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini dilakukan dengan tujuan untuk mengetahui pengaruh substitusi daging ayam dengan buah kluwih (Artocarpus camansi) terhadap kualitas fisikokimia dan sensoris abon ayam. Bahan yang digunakan pada penelitian ini meliputi daging ayam broiler, buah kluwih, bawang merah, bawang putih, kemiri, ketumbar, gula, santan kelapa, serai, daun salam, lengkuas, garam, dan minyak goreng. Penelitian ini terdapat empat perlakuan level substitusi daging ayam dengan buah kluwih yaitu 0%, 20%, 40%, dan 60%. Setiap perlakuan dilakukan pengulangan sebanyak 5 kali. Parameter yang diamati meliputi kualitas fisik (nilai pH, uji texture profile analysis, dan rendemen), kualitas kimia (kadar air, protein, dan lemak), dan kualitas sensoris (warna, rasa, aroma, tekstur, dan daya terima). Data yang diperoleh dianalisis menggunakan Analysis of Variant (ANOVA) pola searah. Hasil data yang signifikan diolah kembali dengan analisis Duncan’s Multiple Range Test (DMRT). Data karakteristik sensoris diuji non parametrik H-test menurut Kruskal-Wallis. Hasil data sensoris yang signifikan dilanjut uji Mann-Whitney. Hasil analisis statistik menunjukkan bahwa substitusi daging ayam dengan buah kluwih berpengaruh nyata (P<0>hardness, chewiness, gumminess, kadar protein, kadar lemak, kadar air, skor rasa, dan skor tekstur. Kesimpulan penelitian ini adalah substitusi kluwih menurunkan nilai hardness, chewiness, gumminess, kadar protein, dan kadar lemak. Substitusi kluwih meningkatkan kadar air, skor rasa, dan skor tekstur abon ayam. Perlakuan yang menghasilkan kualitas terbaik adalah level substitusi kluwih 40%.

This research was conducted with the aim of determining the effect of substituting chicken meat with breadnut (Artocarpus camansi) on the physicochemical and sensory quality of shredded chicken. The ingredients used in this research included broiler chicken meat, breadnut, shallots, garlic, candlenuts, coriander, sugar, coconut milk, lemongrass, bay leaves, galangal, salt and cooking oil. In this research, there were four treatment levels of substitution of chicken meat with breadnut, namely 0%, 20%, 40% and 60%. Each treatment was repeated 5 times. The parameters observed include physical quality (pH value, texture profile analysis test, and yield), chemical quality (moisture, protein, and fat content), and sensory quality (color, taste, aroma, texture, and acceptability). The data obtained were analyzed using a unidirectional Analysis of Variant (ANOVA). Significant data results were reprocessed using Duncan's Multiple Range Test (DMRT) analysis. Sensory characteristic data was tested non-parametric H-test according to Kruskal-Wallis. The results of significant sensory data were followed by the Mann-Whitney test. The results of the analysis showed that the substitution of chicken meat with breadnut had a significant effect (P<0>

Kata Kunci : Abon ayam, Buah kluwih, Kualitas fisikokimia, Kualitas sensoris