Pengaruh Imbangan Tepung Tapioka dan Tepung Kedelai terhadap Kualitas Fisik dan Mikrostruktur Sosis Daging Ayam
Hanum Sekar Wikanti, Ir. Rusman, M.P., Ph.D., IPM.
2026 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN
Kebutuhan protein dapat dipenuhi dengan peningkatan konsumsi sosis
daging ayam dengan imbangan tepung tapioka dan tepung kedelai. Penelitian ini
bertujuan untuk mengetahui pengaruh imbangan tepung tapioka dan tepung kedelai
terhadap kualitas fisik dan mikrostruktur sosis daging ayam. Pembuatan sosis
daging ayam menggunakan 5 perlakuan imbangan tepung tapioka dan tepung kedelai
dengan perbandingan 100:0, 75:25, 50:50, 25:75, dan 0:100. Pengujian kualitas
fisik dan mikrostruktur sosis daging ayam dilakukan dengan 5 kali pengulangan. Variabel
yang diamati adalah cooking yield, hardness, cohesiveness,
springiness, adhesiveness, gumminess, chewiness,
dan mikrostruktur. Data cooking yield dan tekstur yang telah diperoleh
dianalisis menggunakan analisis statistik variasi pola searah dan dilakukan uji
lanjut menggunakan Duncan’s Multiple Range Test apabila menunjukkan
hasil yang berpengaruh nyata. Karakteristik mikrostruktur sosis daging ayam
dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa imbangan
tepung tapioka dan tepung kedelai tidak berpengaruh nyata (P>0,05) terhadap
nilai cooking yield dan nilai tekstur sosis daging ayam kecuali hardness,
gumminess, dan chewiness. Hasil analisis nilai hardness secara
berurutan sebesar 1316,35 g, 890,07 g, 735,03 g, 680,67 9, dan 552,66 g. Hasil
analisis nilai gumminess secara berurutan sebesar 928,08, 721,16,
586,33, 527,04, dan 418,14. Hasil analisis nilai chewiness secara
berurutan sebesar 821,38, 661,56, 517,45, 459,34, dan 356,75. Imbangan tepung
tapioka dan tepung kedelai berpengaruh terhadap mikrostruktur sosis daging
ayam. Kesimpulan yang diperoleh dari penelitian ini yaitu sosis daging ayam
dengan imbangan tepung tapioka dan tepung kedelai 75:25 memiliki mikrostruktur
yang paling baik karena lebih kompak, padat, dan homogen.
Protein requirements can be met by increasing the consumption of chicken sausages made with a blend of tapioca flour and soybean flour. This study aimed to determine the effect of tapioca flour and soybean flour ratios on the physical quality and microstructure of chicken sausages. Chicken sausages were produced using five treatments with tapioca flour and soybean flour ratios of 100:0, 75:25, 50:50, 25:75, and 0:100. Tests of the physical quality and microstructure of the chicken sausages were conducted with five replicates. The variables observed were cooking yield, hardness, cohesiveness, springiness, adhesiveness, gumminess, chewiness, and microstructure. The obtained cooking yield and texture data were analyzed using one-way analysis of variance (ANOVA), and further analysis was conducted using Duncan’s Multiple Range Test when the results showed a significant effect. The microstructural characteristics of chicken sausages were analyzed descriptively. The results showed that the ratio of tapioca flour to soybean flour had no significant effect (P > 0.05) on the cooking yield and texture values of the chicken sausages, except for hardness, gumminess, and chewiness. The results of the hardness analysis were, in order, 1316.35 g, 890.07 g, 735.03 g, 680.67 g, and 552.66 g. The gumminess values, in order, were 928.08, 721.16, 586.33, 527.04, and 418.14. The results of the chewiness analysis were, in order, 821.38, 661.56, 517.45, 459.34, and 356.75. The ratio of tapioca flour to soybean flour affects the microstructure of chicken sausage. The conclusion drawn from this study is that chicken sausage with a 75:25 ratio of tapioca flour to soybean flour has the best microstructure because it is more compact, dense, and homogeneous.
Kata Kunci : Sosis ayam, Tepung kedelai, Fisik, Mikrostruktur
