RADAR LEMAK DAN KARAKTERISTIK ORGANOLEPTIK SOSIS BOUDIN DENGAN VARIASI LEVEL DAGING SAPI DAN DAGING AYAM

Ahmad Muzaki, Prof. Dr. Ir Soeparno; Ir. Edi Suryanto, M. Sc., Ph.D.

2003 | Skripsi | S1 PETERNAKAN

RADAR LEMAK DAN KARAKTERISTIK ORGANOLEPTIK SOSIS BOUDIN DENGAN VARIASI LEVEL DAGING SAPI DAN DAGING AYAM Ahmad Muzaki 99/128761/PT/03870 2003 INTISARI Penelitian ini bertujuan untuk mengetahui kadar lemak dan karakteristik organoleptik sosis Boudin pada variasi level daging sapi dan daging ayam. Daging yang digunakan adalah daging sapi bagian sirloin dan daging ayam bagian dada. Daging sapi yang telah didefatted dan daging ayam digrinding, diblending, distuffing ke dalam selongsong plastik, kemudian di kukus. Perbandingan daging sapi dan daging ayam pada perlakuan 1 (Pl) adalah 4:1, P2 adalah 3: 2, P3 adalah 1: 1, l?4 adalah 2:3, dan PS adalah 1:4. Kadar lemak diuji dengan metode Soxhlet dengan lima kali ulangan, dan dianalisis dengan model one way anova, kemudian diuji lanjut dengan metode Tukey HSD. Karakteristik organoleptik meliputi bau, rasa, tekstur, kekenyalan, dan palatabilitas diuji oleh 15 panelis, dan dianalisis dengan model non parametric menurut Kruskal - Wallis hedonic. Kadar lemak Pl berbeda nyata (p<0,05) terhadap P3, P4, dan PS, sedangkan P2 berbeda nyata (P<0,05) terhadap P4 dan PS. Analisis statistik non parametric bau, rasa, tekstur, kekenyalan, dan palatabilitas menunjukkan terdapat perbedaan yang nyata (P<0,05). Kadar lemak tertinggi dicapai pada PS. Karakteristik organoleptik yang menghasilkan palatabilitas tertinggi dicapai pada P2. Palatabilitas tidak hanya ditentukan oleh kadar lemak, tetapi juga ditentukan oleh kesesuaian proporsi daging. (Kata kunci: Kadar lemak, Karakteristlk organoleptik, Daging sapi, Daging ayam, Level)

FAT CONTENT AND ORGANOLEPTIC CHARACTERISTIC OF BOUDIN SAUSAGE ON LEVEL VARIATIONS OF BEEF AND CHICKEN Ahmad Muzaki 99/128761/PT/03870 ABSTRACT This experiment was conducted to find out fat content and organoleptic characteristic of Boudin sausage on level variations of beef and chicken. The meat are beef sirloin andchicken breast. The defatted beef and chicken were grinded, blended, stuffed into plastic casing and then cooked on steam cooking. The proportion of beef and chicken on treatment 1 (Pl) was 4: 1, P2 was 3: 2, P3 was 1: 1, 1?4 was 2: 3, and PS was 1: 4. Fat content was analysed by Soxhlet method with five replications. The statistical data were analysed with one way anova model and Tukey HSD method. The organoleptic parameters such as odor, taste, texture, tenderness, and palatability were tested by 15 panelists. A non parametric statistical model as Kruskal - Wallis hedonic was used to analyze the data. Fat content of Pl differed significantly (P<. 05) from 1?3, P4, and PS, while P2 differed significantly from P4 and PS, respectively the odor, taste, texture, tenderness, and palatability showed significant differences (P<.05). The highest fat content was on PS. The organoleptic characteristic with highest palatability was on P2. The palatability of Boudin sausage was not only determined by fat content, but also determined by a meat proportion conformity. (Key words: Fat content, Organoleptic characteristic, Beef, Chicken, Level)

Kata Kunci : Kadar lemak, Karakteristlk organoleptik, Daging sapi, Daging ayam, Level