KOMPOSISI KIMIA, SIFAT FISIK DAN SIFAT SENSORIS SOSIS DAGING AYAM PETELUR AFKIR DENGAN PENAMBAHAN KARAGINAN

TIA YUSDANIA WARDANI, Ir. Jamhari, M.Agr.Sc

2013 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan karaginan (tepung rumput laut) pada level yang berbeda, terhadap komposisi kimia, sifat fisik dan sifat sensoris sosis ayam petelur afkir. Materi yang digunakan dalam penelitian adalah daging ayam petelur afkir, tepung tapioka, tepung karaginan, susu skim, es batu, dan bumbu-bumbu. Perlakuan penelitian adalah penambahan karaginan pada sosis dengan level 0,0, 1,5, 2,0, 2,5, dan 3,0%. Masing-masing level perlakuan diulang sebanyak 6 kali. Variabel yang diamati adalah komposisi kimia, sifat fisik dan sifat sensoris. Data komposisi kimia dan sifat fisik dianalisis dengan analisis variansi pola searah, dilanjutkan uji Duncan’s New Multiple Range Test (DMRT). Data sifat sensoris dianalisis dengan analisis statistik non parametrik dengan uji Hedonic Kruskal Wallis. Hasil penelitian menunjukkan bahwa penambahan karaginan sampai level 3,0% berpengaruh nyata (P<0,05) menurunkan keempukan sosis ayam petelur afkir, tetapi tidak berpengaruh pada nilai pH nya. Penambahan karaginan pada formula sosis ayam petelur afkir juga tidak memberikan pengaruh pada kadar air dan kadar protein, dan sifat sensoris (warna, tekstur, flavor dan aroma, dan daya terima) sosis ayam petelur afkir.

The objective of this study was to investigate the effect of carrageenan (seaweed powder) at different levels on the chemical composition, physical properties and sensory properties of spent hen sausage. The materials used in the study were spent hen meat, tapioca starch, carrageenan, skim milk, ice cubes, and spices. Research treatment was addition of carrageenan on the sausage formula at levels of 0.0, 1.5, 2.0, 2.5, and 3.0%. Replication of each treatment was six times. The observed variables were the chemical composition, physical properties and sensory properties. Data of chemical composition and physical properties were analyzed by analysis of variance one way classification, continued by Duncan's New Multiple Range Test. Data of sensory properties were analyzed by non-parametric statistical analysis with Hedonic Kruskal Wallis test. The results showed that the addition of carrageenan up to level 3.0% significantly affected (P<0,05) decreased tenderness but not pH value of spent hen sausage. Furthermore the addition of carrageenan on the sausage formula also have no effect significant on the chemical composition (moisture and protein content), as well as sensory properties (colour, texture, flavour, smell, and acceptability) of spent hen sausage.

Kata Kunci : Sosis ayam petelur afkir, Karaginan, Komposisi kimia, Sifat fisik, dan Sifat sensoris.