Pengaruh asap cair selama penyimpanan dingin terhadap kualitas kimia, mikrobiologis dan sensoris sosis sapi

FITRYANI, Prof. Ir. Soeparno, Ph.D

2009 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengetahui pengaruh asap cair selama penyimpanan dingin terhadap kualitas kimia, mikrobiologis dan sensoris sosis sapi. Materi penelitian meliputi daging sapi bagian paha, asap cair, susu skim, tepung tapioka, es, bumbu-bumbu yang terdiri dari bawang putih, garam, gula pasir, merica, dan monosodium glutamat. Daging bagian paha dibersihkan dari jaringan ikat kemudian digiling, dicampur dengan bumbu-bumbu dan dimasukkan ke dalam selongsong yang berasal dari usus domba. Sosis kemudian dimasak dan selanjutnya direndam dalam asap cair 0% (tanpa asap cair), 2%, 4% dan 6% selama 15 menit. Sosis kemudian disimpan pada suhu dingin 5 oC, dan selanjutnya dilakukan pengamatan pada hari ke 0, 3 dan 6. Variabel yang diamati adalah kualitas fisik sosis berupa pH, kualitas kimia meliputi kadar air, kadar asam, kadar fenol dan nilai TBA sedangkan kualitas mikrobiologis berupa Total Plate Count. Pengujian sensoris dilakukan oleh panelis. Data hasil penelitian dianalisis dengan menggunakan analisis variansi RCBD (Randomized Complete Block Design) dan dilanjutkan dengan uji Tukey. Data kualitas sensoris dianalisis dengan uji Hedonic Kruskal-Wallis. Hasil penelitian menunjukkan bahwa perendaman sosis dalam asap cair menghasilkan perbedaan yang nyata pada nilai pH, kadar asam, kadar fenol dan sensoris sosis sapi yang meliputi rasa, flavor dan daya terima sosis sapi. Lama penyimpanan dingin menunjukkan perbedaan yang nyata pada nilai pH, kadar air, nilai TBA dan Total Plate Count. Kesimpulan dari penelitian adalah perendaman sosis sapi dalam asap cair hingga level 6% meningkatkan kadar asam dan kadar fenol tetapi menurunkan nilai pH, sedangkan jumlah populasi mikrobia tidak mengalami penurunan. Jumlah populasi mikrobia meningkat seiring dengan waktu penyimpanan sosis sapi hingga hari ke 6 pada suhu 5 oC. Level asap cair pada sosis sapi hingga 6% masih dapat diterima oleh panelis.

The experiment was conducted to determine the effect of liquid smoke during cold storage on chemical, microbiological and sensory quality of beef sausage. The materials used were beef round, liquid smoke, skim milk, tapioca flour, ice, spices including garlic powder, salt, pepper, sugar, and monosodium glutamate. The meat was trimmed from visible connective tissue and then was ground, mixed with other ingredients and put into casing made from the intestines of sheep. Sausage was cooked then was soaked in liquid smoke 0% (no liquid smoke), 2%, 4% and 6% for 15 minutes. Afterwards they stored at cold temperature at 5 oC, and then observations were done on days zero, three and six. The observed variables were physical quality (pH), chemical quality including water content, acid content, phenolic content and TBA value, while the microbiological quality was Total Plate Count. Sensory quality was observed by panelists. Data of sausage quality were analysed by using analysis of variance from RCBD (Randomized Complete Block Design) and continued by Tukey test. The sensory data analysed by using Kruskal-Wallis Hedonic test. The results indicated that the soaking of sausage in liquid smoke affected value of pH, acid content, phenolics content and sensory of beef sausage that included taste, flavour and acceptability of beef sausage. There was a significant difference on pH value, moisture, TBA value and Total Plate Count due to storage duration, respectively In conclusion, soaking of beef sausage in liquid smoke up to level 6% increased the acid content, phenolic content, and decreased pH value. However the number of population microbe not decreased. The microbes population on beef sausage increased during storage at 5o C temperatur up to day six. The level of liquid smoke for 6% on beef sausage was preferable by panelists.

Kata Kunci : Sosis sapi, Asap cair, penyimpanan dingin, Kualitas kimia, Kualitas Mikrobiologis, Kualitas sensoris, Beef sausage, Liquid smoke, Cold storage, Chemical quality, Microbiological quality, Sensory quality