Pengaruh Penambahan Tepung Kayu Manis (Cinnamomum burmannii) Dan Lama Penyimpanan Terhadap Kualitas Kimia, Sensoris, Dan Mikrostruktur Bakso Ayam Jawa Super
Nafisa Satya Rachmadani, Ir. Edi Suryanto, M.Sc., Ph.D., IPU., ASEAN Eng.
2025 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN
Penelitian ini
bertujuan untuk mengetahui pengaruh penambahan tepung kayu manis (Cinnamomum burmannii) dan lama penyimpanan yang berbeda terhadap kualitas kimia,
sensoris, dan mikrostruktur bakso ayam Jawa Super yang dikemas vakum serta
disimpan dalam suhu refrigerator. Bahan utama yang digunakan dalam
penelitian berupa daging ayam Jawa Super dan tepung kayu manis. Perlakuan dalam
penelitian antara lain yaitu penambahan tepung kayu manis sebanyak 0%; 1%; dan
2%. Lama penyimpanan dilakukan pada minggu ke-0, 1, dan 2 pada suhu refrigerator
(4oC). Data yang diperoleh dari pengujian kualitas kimia,
sensoris, dan mikrostruktur dianalisis menggunakan Rancangan Acak Lengkap (RAL)
pola faktorial 3 x 3. Data pengujian kualitas sensoris yang diperoleh dianalisis
menggunakan analisis Friedman. Apabila terdapat hasil uji data yang
signifikan maka akan dilanjutkan uji lanjut menggunakan Duncan’s Multiple
Range Test (DMRT). Hasil pengujian mikrostruktur berdasarkan perbesaran
mikroskop 400 kali dianalisis menggunakan analisis deskriptif. Hasil penelitian
menunjukkan bahwa penambahan tepung kayu manis berpengaruh nyata (P<0>0,05) terhadap kualitas kimia, sensoris, dan
mikrostruktur. Kombinasi terbaik yaitu penambahan tepung kayu manis sebanyak 0%
selama penyimpanan 0 minggu.
This study aimed to
determine the effects of adding cinnamon powder (Cinnamomum burmannii)
and different storage durations on the chemical, sensory, and microstructure
quality of vacuum-packed Jawa Super chicken meatballs stored under
refrigeration. The main ingredients used in the study were Jawa Super chicken
meat and cinnamon powder (Cinnamomum burmannii). The treatments in the
study included the addition of cinnamon powder at 0% (control), 1%, and 2%.
Storage was carried out at weeks 0, 1, and 2 under refrigerated conditions
(4°C). Data obtained from the chemical, sensory, and microstructure quality
tests were analyzed using a Completely Randomized Design (CRD) with a 3 × 3
factorial pattern. Sensory quality data were analyzed using the Friedman test.
If the results showed significant differences, further analysis was conducted
using Duncan’s Multiple Range Test (DMRT). Microstructure test results under
microscope magnification 400x were analyzed descriptively. The results showed
that different levels of cinnamon powder additon had a significant effect
(P<0>0,05) on chemical quality, sensory quality, and microstructure. The best
combination was found to be the addition of 0% cinnamon powder and a stirage
duration of 0 week.
Kata Kunci : Daging ayam Jawa Super, Tepung kayu manis, Lama penyimpanan, Kualitas kimia, Kualitas sensoris, Mikrostruktur.
