Pengaruh fortifikasi tepung kayu manis (Cinnamomum burmannii) terhadap aktivitas antioksidan, sifat kimia, dan sensoris bakso ayam Joper

Friska Nindya Karindawati, 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 kayu manis (Cinnamomum burmannii) terhadap aktivitas antioksidan, sifat kimia, dan sensoris bakso daging ayam Joper. Perlakuan yang dilakukan pada penelitian ini yaitu penambahan tepung kayu manis sebesar 0, 1, dan 2% (b/b). Setiap level perlakuan diulang sebanyak 3 kali. Parameter yang diamati meliputi aktivitas antioksidan (1,1-diphenyl-2-picrylhydrazyl atau DPPH), sifat kimia berupa kadar air, kadar protein, dan kadar lemak, dan kualitas sensoris berupa warna, rasa, aroma, tekstur, dan daya terima. Data aktivitas antioksidan dan sifat kimia dianalisis dengan analisis variansi pola searah. Perbedaan reratanya diuji dengan uji Duncan`s New Multiple Range Test. Data kualitas sensoris dianalisis dengan analisis statistik non parametrik Kruskal and Wallis Test. Fortifikasi tepung kayu manis memberikan pengaruh yang signifikan (P<0>0,05) terhadap kadar air, lemak, dan protein. Fortifikasi tepung kayu manis memberikan pengaruh yang signifikan (P<0>

This research aims to determine the effect of adding cinnamon (Cinnamomum burmannii) on the antioxidant activity, chemical and sensory properties of Joper chicken meatballs. The treatment carried out in this research was the addition of 0% cinnamon flour; 1 and 2% (w/w). Each treatment level was repeated 3 times. The parameters observed included antioxidant activity (1,1-diphenyl-2-picrylhydrazyl or DPPH), chemical properties in the form of water content, protein content and fat content, and sensory qualities in the form of color, taste, aroma, texture, and acceptability. Data on antioxidant activity and chemical properties were analyzed using unidirectional analysis of variance. The difference in means was tested using Duncan's New Multiple Range Test. Sensory quality data was analyzed using non-parametric statistical analysis Kruskal and Wallis Test. Cinnamon flour fortification had a significant effect (P<0>0.05) air, fat, and protein content. Cinnamon flour fortification has a significant impact (P<0>

Kata Kunci : Aktivitas Antioksidan, Bakso Ayam Joper, Kayu Manis, Kualitas Sensoris, Sifat Kimia.