Pengaruh Imbangan Tepung Tapioka dan Tepung Kedelai terhadap Kualitas Kimia dan Sensoris Sosis Daging Ayam
Feni Indah Nugrahaeni Christianto, Ir. Rusman, M.P., Ph.D., IPM.
2026 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN
Kebutuhan protein ditingkatkan melalui sosis daging ayam dengan imbangan tepung tapioka dan tepung kedelai. Penelitian ini bertujuan untuk mengetahui pengaruh imbangan tepung tapioka dan tepung kedelai terhadap kualitas kimia dan sensoris sosis daging ayam. Pembuatan sosis daging ayam menerapkan imbangan tepung tapioka dan tepung kedelai dengan perbandingan 100:0, 75:25, 50:50, 25:75, dan 0:100. Pengulangan dilakukan sebanyak 5 kali. Uji kimia menggunakan Near Infrared Reflectance Spectroscopy dan uji sensoris menggunakan skala hedonik. Variabel yang diamati adalah kadar air, protein, lemak, kolagen sebagai parameter kimia serta warna, aroma, rasa, tekstur, dan daya terima sebagai parameter sensoris. Data kimia dianalisis menggunakan analisis statistik variansi pola searah dan diuji lanjut menggunakan Duncan’s Multiple Range Test, sedangkan data sensoris dianalisis menggunakan Kruskal-Wallis Test. Hasil penelitian menunjukkan bahwa imbangan tepung tapioka dan tepung kedelai berpengaruh nyata (P<0>
Protein intake is increased through chicken meat
sausages made with a blend of tapioca flour and soybean flour. This study aims
to determine the effect of the ratio of tapioca flour to soybean flour on the
chemical and sensory quality of chicken sausages. Chicken sausage production
utilized blends of tapioca flour and soybean flour in the following ratios:
100:0, 75:25, 50:50, 25:75, and 0:100. Each treatment was replicated five
times. Chemical analysis was conducted using Near-Infrared Reflectance
Spectroscopy and sensory evaluation was performed using a hedonic scale. The
observed variables were moisture content, protein, fat, and collagen as
chemical parameters, as well as color, aroma, taste, texture, and acceptability
as sensory parameters. The chemical data were analyzed using One Way Analysis
of Variance (ANOVA) and further tested using Duncan’s Multiple Range Test,
while the sensory data were analyzed using the Kruskal-Wallis Test. The results
of the study indicate that the ratio of tapioca flour to soybean flour has a
significant effect (P < 0>
Kata Kunci : Sosis ayam, Tepung kedelai, Kimia, Sensoris
