Pengaruh Perbedaan Umur Potong Ayam Kampung Terhadap Kualitas Fisik Dan Sensoris Produk Samgyetang Berbahan Lokal Indonesia

Imam Sarwanto Putro, Dr. Ir. Endy Triyannanto, S.Pt., M.Eng., IPM., ASEAN Eng

2026 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk menganalisis pengaruh perbedaan umur potong ayam kampung terhadap kualitas fisik dan sensoris produk samgyetang berbahan lokal Indonesia. Karkas ayam kampung utuh dengan umur potong kontrol, 8, 10, dan 12 minggu diisi beras ketan, bawang putih, jahe, dan kacang mete, dikemas dalam retort pouch bersama kaldu bumbu, lalu diretort pada suhu 121°C selama 20 menit. Parameter fisik yang diukur meliputi daya ikat air (DIA), pH, dan texture profile analysis (TPA: hardness, cohesion, springiness, gumminess, dan chewiness). Uji sensoris (warna, aroma, rasa, tekstur, dan overall) dilakukan oleh 30 panelis semi-terlatih menggunakan skala hedonik 1–9 dan dianalisis dengan uji Kruskal–Wallis, sedangkan data fisik dianalisis dengan Rancangan Acak Lengkap (RAL) pola searah dan dilanjutkan Duncan's Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa umur potong berpengaruh nyata (P<0>hardness kisaran 2.958,33 sampai 8.061,31, cohesion kisaran 0,526 sampai 0,660, gumminess kisaran 1.692,74 sampai 5.239,70, chewiness kisaran 1.134,97 sampai 3.289,16, kecuali pada parameter springiness menurun 72,31 sampai 56,48%. Uji sensoris tidak berbeda nyata antar perlakuan (P>0,05) dengan semua skor berkisar antara "agak suka" hingga "suka". Perbedaan umur potong ayam kampung memberikan pengaruh terhadap kualitas fisik yang ditunjukkan dengan terjadinya penurunan pada uji pH, daya ikat air, dan springiness dari kontrol hingga ke umur potong 12 minggu, sedangkan uji hardness, gumminess, chewiness, dan cohesion mengalami peningkatan dari kontrol hingga ke umur potong 12 minggu. Pada kualitas sensoris perbedaan umur potong ayam kampung tidak memberikan pengaruh pada semua parameter uji sensoris.

This study aimed to analyze the effect of different slaughter ages of native chickens on the physical quality and sensory characteristics of retorted samgyetang made with local Indonesian ingredients. Whole native chicken carcasses at control, 8, 10, and 12 weeks of slaughter age were stuffed with glutinous rice, garlic, ginger, and cashew nuts, placed in retort pouches together with herb broth, and retorted at 121°C for 20 minutes. Physical parameters measured included water holding capacity (WHC), pH, and texture profile analysis (TPA: hardness, cohesion, springiness, gumminess, and chewiness). Sensory evaluation (color, aroma, taste, texture, and overall acceptability) was conducted by 30 semi-trained panelists using a 9-point hedonic scale and analyzed with the Kruskal–Wallis test, while physical data were analyzed using a Completely Randomized Design (CRD) with one-way pattern followed by Duncan's Multiple Range Test (DMRT). Results showed that slaughter age significantly affected all physical parameters (P<0>0.05), with all scores ranging between "slightly like" and "like". The variation in the slaughter age of native chickens significantly influenced the physical quality of the product. This was evidenced by a decline in pH, water-holding capacity (WHC), and springiness from the control group to the 12-week slaughter age, whereas hardness, gumminess, chewiness, and cohesion showed a progressive increase. In contrast, slaughter age did not significantly affect any of the sensory quality attributes.

Kata Kunci : Ayam Kampung, Kualitas Fisik, Samgyetang, Sensoris, Umur Potong