PENGARUH PENAMBAHAN TEPUNG BUNGA TELANG (Clitoria ternatea L.) TERHADAP AKTIVITAS ANTIOKSIDAN, KUALITAS FISIK, DAN SENSORIS SOSIS AYAM PETELUR AFKIR

Bella Panamita, Dr. Ir. Rio Olympias Sujarwanta, S.Pt., M.Sc., IPM., ASEAN Eng.

2025 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung bunga telang (Clitoria ternatea L.) terhadap aktivitas antioksidan, kualitas fisik, dan sensoris sosis ayam petelur afkir. Pembuatan sosis ayam petelur afkir dilakukan sesuai formulasi dengan penambahan tepung bunga telang dengan level 0; 0,5; 1; dan 1,5?ri berat daging. Setiap perlakuan diulang sebanyak empat kali. Parameter yang diuji meliputi aktivitas antioksidan, kualitas fisik (pH, daya ikat air, profil tekstur, dan warna), dan kualitas sensoris (rasa, aroma, warna, tekstur, dan daya terima). Data hasil uji aktivitas antioksidan dan kualitas fisik dianalisis menggunakan Analysis of Variance (ANOVA) dengan Rancangan Acak Lengkap (RAL) pola searah dan apabila terdapat perbedaan nyata maka dilanjutkan dengan Duncan’s New Multiple Range Test (DMRT). Data hasil uji sensoris dianalisis menggunakan Kruskal Wallis Test dan apabila tedapat perbedaan nyata maka dilanjutkan dengan Mann-Whitney Test. Penambahan tepung bunga telang memberikan pengaruh yang signifikan (P<0>hardness 57,32 N, cohesiveness 0,81, springiness 0,86, gumminess 46,28 N, chewiness 39,80 N, L* 67,15, a* 1,57, dan b* 14,93. Penambahan tepung bunga telang memberikan pengaruh yang signifikan (P<0>

This research aims to determine the effect of butterfly pea flower flour (Clitoria ternatea L.) addition on antioxidant activity, physical quality, and sensory of spent laying hen sausages. The manufacture of spent laying hen sausages was carried out according to the formulation with the addition of butterfly pea flower flour at levels of 0; 0,5; 1; and 1,5% of the weight meat. Each treatment was repeated four times. The parameters tested included antioxidant activity, physical quality (pH, water holding capacity, tenderness, and color), and sensory quality (taste, aroma, color, texture, and acceptability). Data from the antioxidant activity and physical quality tests were analyzed using Analysis of Variance (ANOVA) with a Completely Randomized Design (CRD) in one direction and if there was a significant difference, it was continued with Duncan's New Multiple Range Test (DMRT) while the sensory test used the Kruskal Wallis Test and if there was a significant difference, it was continued with the Mann-Whitney Test. The addition of butterfly pea flower flour gave a significant effect (P<0>

Kata Kunci : Sosis, Daging Ayam Petelur Afkir, Tepung Bunga Telang, Aktivitas Antioksidan, Kualitas Fisik, Kualitas Sensoris