PENGARUH JUS DAUN SIRIH (Piper betle Linn) SEBAGAI BAHAN PRACURING TERHADAP KUALITAS DENDENG AYAM PETELUR SELAMA PENYIMPANAN

A. TENNY DAMAYANTI INDRIASTUTI, S. Pt., Dr. Ir. Setiyono, SU

2011 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengetahui pengaruh jus daun sirih (Piper betle Linn) pada proses pracuring dan lama simpan terhadap kualitas kimia, angka peroksida, total bakteri dan sensoris dendeng. Daging direndam jus daun sirih (0, 5, 10 dan 15%) kemudian diolah menjadi dendeng . Produk dendeng disimpan pada suhu kamar selama 0, 2, 4, 6 dan 8 minggu. Variabel yang diukur meliputi kadar air, kadar protein, kadar lemak, pH, angka peroksida dan total bakteri. Rancangan penelitian yang digunakan adalah RAL (Rancangan Acak Lengkap) pola faktorial 4 x 5 dan dilanjutkan dengan uji Tukey. Data sensoris dianalisis dengan uji Hedonic Kruskal-Wallis.Hasil penelitian menunjukkan bahwa semakin tinggi konsentrasi jus daun sirih berpengaruh nyata (P<0,05) terhadap kadar air, protein, lemak, angka peroksida, total bacteria dan sensoris dendeng ayam yaitu warna, aroma, rasa dan daya terima. Lama simpan hingga minggu kedelapan berpengaruh nyata (P<0,05) terhadap pH, angka peroksida dan total bakteri. Interaksi antara konsentrasi jus dan lama simpan terjadi pada angka peroksida dan total bakteri.Kesimpulan penelitian ini adalah konsentrasi jus daun sirih dapat digunakan hingga konsentrasi 15% karena dapat menekan angka peroksida, menurunkan total bakteri dan memperpanjang lama simpan dendeng ayam petelur afkir. Hasil uji sensoris menunjukkan hasil terbaik pada konsentrasi 10% dengan lama penyimpanan delapan minggu.

The objective of the experiment was to know the effect ofjuice of betel leaf (Piper betle Linn.) on pre-curing process and its effect on chemical properties, peroxide value, total bacteria and sensory characteristics of processed chicken. Chicken meat was soaked into betel leaf juice (0, 5, 10 dan 15%), processed to become “dendeng” and stored at room temperature for 0 week, 2 weeks, 4 weeks, 6 weeks and 8 weeks. The variables measured included moisture, protein content, fat content, pH, peroxide value and total bacteria. The experimental design used was Completely Randomized Design (4 x 5)and followed by Tukey test.The sensory data were analyzed by using Kruskal-Wallis Hedonic test. The results showed that higher concentrations of Betel leaf juice significantly affected (P<0.05) moisture, protein content, fat content, peroxide value, totalbacteria and sensory characteristics of chicken“dendeng” that included color, aroma, taste and acceptability. Storage times up to eight weeks affected significantly (P<0.05) on pH, peroxide value and total bacteria. Interactions between the concentration of juice and storage times on peroxide value and total bacteria.The conclusion of this research was that the betel leaf juice could be applied up to concentration of 15%because it could suppress peroxide value, decrease total bacteria and extend storage times of the chicken “dendeng”. Sensory analysis showed that the best quality of the chicken dendeng was obtained at concentration of 10% with storage times of eight weeks.

Kata Kunci : Daging ayam, Daun sirih, Dendeng, Total bakteri, Lama simpan.