PENGARUH PENAMBAHAN ANGKAK DAN KOMBINASI FILLER TEPUNG TERIGU DAN TEPUNG KETELA RAMBAT TERHADAP KUALITAS SOSIS SAPI

dyah wahyuni, Dr. Ir. Setiyono, SU.

2012 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengetahui pengaruh angkak sebagai pewarna alami dengan kombinasi filler berdasarkan kualitas kimia, fisik, mikrostruktur dan sensoris sosis sapi. Angkak yang digunakan dalam bentuk bubuk dengan level 0%; 0,1%; 0,2% dan 0,3%. Filler yang digunakan adalah tepung terigu dan tepung ketela rambat dengan kombinasi 20:0%, 15:5%, 10:10%, 5:15% dan 0:20%. Setiap perlakuan diulang sebanyak 3 kali. Variabel yang diamati adalah kualitas kimia (kadar air, protein, dan lemak), fisik (pH, daya ikat air, dan keempukan), mikrostruktur, dan sensoris (warna, rasa, tekstur, aroma, dan daya terima). Data kualitas kimia dan fisik sosis dianalisis dengan analisis variansi pola faktorial (4 level angkak x 5 kombinasi filler) dilanjutkan dengan Duncan’s Multiple Range Test (DMRT). Mikrostruktur sosis dianalisis secara deskriptif. Pengujian sensoris dilakukan oleh panelis. Kualitas sensoris dianalisis dengan uji Hedonik Kruskal Wallis, dilanjutkan uji Quantitative descriptive analysis (QDA) dalam model jaring laba-laba (spider web). Hasil penelitian menunjukkan bahwa penambahan angkak sebanyak 0,3% menunjukkan hasil yang terbaik berdasarkan kualitas sensoris (p<0,05), namun tidak meningkatkan kualitas kimia, fisik, dan mikrostrukturnya. Kombinasi filler tepung terigu dan tepung ketela rambat sebanyak 10:10% tidak mengubah kualitas fisik, mikrostruktur, sensoris, dan kimia secara umum karena hanya kadar protein saja yang berubah secara signifikan (p<0,05). Penambahan tepung ketela rambat secara signifikan menurunkan kadar protein sosis. Tidak terdapat interaksi antara penambahan angkak dengan kombinasi filler tepung terigu dan tepung ketela rambat.

This research was conducted to study the effects of anka rice as a natural dye with filler and its combination effect on physical quality, chemical, microstructure and sensory in beef sausage. Anka rice was used as powder were 0%, 0,1%, 0,2% and 0,3%. The filler were wheat flour and sweet potato flour with combination 20:0%, 15:5%, 10:10%, 5:15% and 0:20%. Each treatment consisted of three replications. The observed variables were chemical qualities (moisture, protein and fat), physical qualities (pH, water-holding capacity, and tenderness), microstructure and sensory (colour, taste, texture, aroma, and acceptability). The sausage data of chemical and physical quality were statistically analyzed using variance analysis of completely randomized design with factorial pattern (4 anka rice level x 5 filler combinations), followed by Duncan’s Multiple Range Test. Sausages microstructure were analyzed descriptively. Sensory quality was observed by panelists. Sensory quality was analysed by using Kruskal-Wallis Hedonic test, followed by quantitative descriptive analysis (QDA) in a model of spider web. The results indicated that the addition of anka rice as much as 0.3% showed the best results based on sensory quality (p<0,05), but did not change the chemical, physical, and microstructure quality. The addition of filler combination as much as 10:10% did not significantly affect the physical, microstructure, sensory and chemical quality in general because only the protein content significantly (p<0,05) changed. The addition of filler combination of wheat flour and sweet potato flour significantly decreased the protein content of sausage. There was no interaction between the addition of anka rice with filler combination of wheat flour and sweet potatoe flour.

Kata Kunci : Sosis sapi, Angkak, Filler, Kimia, Fisik, Mikrostruktur, Sensoris