Pengaruh PenambahTeh Hijau (Camelia sinensis) dan Lama Penyimpanan terhadap Angka Peroksida, Total Mikroba, Kualitas Fisik, Kimia dan Sensoris Sosis Itik Afkir

Fina Faleha Firidatilla, Dr. Ir. Rio Olympias Sujarwanta, S.Pt., M.Sc., IPM. ASEAN Eng., Ir. Muhlisin, S.Pt., M.Agri., Ph.D., IPP.

2024 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan teh hijau (Camelia sinensis) dan lama penyimpanan terhadap angka peroksida, total mikroba, kualitas fisik, kimia dan sensoris sosis itik afkir. Level penambahan teh hijau yakni 0; 0,4; 0,8; dan 1,2?ri berat adonan sosis. Lama penyimpanan yang dilakukan adalah 0; 7; dan 14 hari pada suhu 4±1?C. Variabel yang diamati meliputi angka peroksida, total mikroba, kualitas fisik (pH, daya ikat air, tekstur dan warna), kualitas kimia (kadar air, protein dan lemak) serta kualitas sensoris (warna, rasa, aroma, tekstur dan daya terima). Analisis data menggunakan analisis variansi pola faktorial 4 (penambahan teh hijau) x 3 (lama penyimpanan). Apabila terdapat perbedaan yang nyata dilanjutkan dengan uji Duncan's New Multiple Ranges Test (DMRT). Data hasil uji sensoris dianalisis menggunakan analisis non parametrik dengan uji Kruskal-Wallis. Setiap perlakuan diulangi sebanyak empat kali. Penambahan teh hijau berpengaruh menurunkan angka peroksida, total mikroba, pH, springiness, lightness (L*), redness (a*) dan kualitas sensoris sosis berupa warna, aroma, rasa dan daya terima (P<0>

This study aims to determine the effect of green tea (Camelia sinensis) addition and storage time on peroxide value, total microbes, physical, chemical and sensory qualities of spent duck sausage. The levels of green tea addition were 0; 0.4; 0.8; and 1.2% of the total sausage dough. While the storage time were 0; 7; and 14 days at 4±1?C. The observed variables including peroxide value, total microbes, physical quality (pH, water holding capacity, texture, and color), chemical quality (moisture, protein, and fat contents), and sensory quality (color, taste, aroma, texture, and acceptance). The data were analyzed by using the analysis of factorial design with 4 different levels of green tea and 3 different storage times, then continued by using Duncan's New Multiple Ranges Test (DMRT). Sensory quality data were analyzed by using non-parametric analysis with the Kruskal-Wallis test. Each treatment had four replications. The addition of green tea decreased peroxide value, total microbes, pH, springiness value, lightness (L*), redness (a*), and the sensory quality of sausages including color, aroma, taste, and acceptance (P<0>0.05). The 14-day storage time increased the peroxide value up to 7.90±2.56 meq/kg, total microbes up to 4.17±0.84 log cfu/g and pH to 6.56±0.02. The interaction of green tea level and storage time affects the peroxide value, total microbes, pH, water holding capacity, hardness value, lightness (L*) and redness (a*) (P<0>

Kata Kunci : Teh hijau, Sosis itik afkir, Lama penyimpanan, Angka peroksida, Total mikroba