PENGARUH LEVEL SODIUM TRIPOLIFOSFAT DAN LAMA PENGUKUSAN TERHADAP KUALITAS FISIK, SENSORIS DAN ANGKA PEROKSIDA LIDAH SAPI MATANG

ARINI ADIARTI, Yuny Erwanto, S.Pt., MP. Ph.D

2014 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sodium tripolifosfat (STPP) dan lama pengukusan terhadap kualitas fisik, sensoris dan angka peroksida lidah sapi. Penelitian ini dilakukan dengan perlakuan pemberian STPP 0% : 0,2% : 0,5% : 0,8%dan lama pengukusan 30 menit : 60 menit : 90menit. Variabel yang diuji meliputi (Daya Ikat Air, nilai pH, keempukan), uji kualitas sensoris meliputi (rasa, warna dan daya terima) dan angka peroksida. Data hasil uji kualitas fisik dianalisis dengan analisis variansi rancangan acak lengkap pola faktorial. Data uji sensoris dianalisis dengan analisis non parametrik melalui uji Hedonik Kruskal-Wallis. Perbedaan rerata diuji dengan uji Duncan’sNew Multiple Range Test. Hasil analisis statistik menunjukkan bahwa lama pengukusan dengan pemberian STPP memberi pengaruh yang nyata (p<0,05) terhadap daya ikat air, nilai pH, keempukan dan angka peroksida. Nilai rerata daya ikat air lidah sapi matang dengan pemberian STPP 0% : 0,2% : 0,5% : 0,8% sebasar 42.31% : 18,13% : 22,37% : 24,03% sedangkan pada lama pengukusan 30 menit : 60 menit : 90 menit sebesar 31,83% : 25,95% : 22,35%. Nilai rerata pH dengan pemberian STPP 0% : 0,2% : 0,5% : 0,8% sebesar 5,8: 7,19 : 7,27 : 7,36, sedangkan pada lama pengukusan 30 menit : 60 menit : 90 menit sebesar 6,65: 6.86 : 7,21. Nilairerata keempukan lidah sapi matang dengan pemberian STPP 0% : 0,2% : 0,5% : 0,8% sebasar 2,4 kg/cm 2 ; 3,34 kg/cm 2 : 2,56 kg/cm 2 : 1,61 kg/cm 2 sedangkan pada lama pengukusan 30 menit : 60 menit : 90 menit sebesar 3,06 kg/cm 2 : 2,44 kg/cm 2 : 1,92 kg/cm 2 . Nilai rerata angka peroksida lidah sapi matang dengan pemberian STPP 0% : 0,2% : 0,5% : 0,8% sebasar 0,63 ml eq/kg : 0,04 ml eq/kg : 0,03 ml eq/kg : 0,02 ml eq/kg sedangkan pada lama pemasakan 30 menit : 60 menit : 90 menit sebesar 0,24 ml eq/kg : 0,17 ml eq/kg : 0,12 ml eq/kg. Pengujian sensoris lidah sapi matang menunjukkan pengaruh yang nyata (p<0,05) terhadap rasa dan daya terima tetapi berbeda tidak nyata terhadap warna. Berdasarkan hasil penelitian dapat disimpulkan bahwa metode pengukusan dan pemberian STPP yang terbaik dengan lama waktu 90 menit dengan pemberian STPP 0,5%.

The aims of this research was to find the influence of Sodium Tripolyphosphat addition and steam time know on physical quality, sensory and peroxide value of cooked beef tongue.The treatments of the experiment were STPP addition (0 ; 0.2 ; 0.5 and 0.8%) and steam time (30; 60 and 90 minutes). The observed variables were physical qualities (water holding capacity, value of pH and tenderness), sensory qualities (flavor, color and acceptability) and peroxide number. The data of physical quality were analyzed using analysis of variance completely design of the data of sensory qualites were analyzed using non parametic analysis by Hendonik Kruskal-Wallis test of factorial. Mean differences were tested by Duncan’s New Multiple Range Test. The result of the physical qualities indicated that the steaming time and STPP had significant effect (P<0,05) on water holding capacity, value of pH, tenderness and number peroxide. The average of STPP addition water holding capacities cooked beef tongue using STPP 0; 0.2; 0.5 and 0.8% were 42.31; 18.13; 22.37 and 24.03% respectively and the average of water holding capacity in different steam time (30; 60 and 90 minutes) were 31.83; 25.95 and 22.35% respectivety. The average of pH value of cooked beef tongue using STPP 0; 0.2; 0.5 and 0.8% were 5.8 ; 7.19 ; 7.27 and 7.36 and the average of pH value in different steam time (30; 60 and 90 minutes) were 6.65; 6.86 and 7.2 respectivety. The average of tenderness cooked beef tongue using STPP 0; 0.2; 0.5 and 0.8% were 2.4 kg/cm 2 ; 3.34 kg/cm 2 ; 2.56 kg/cm 2 and 1.61 kg/cm 2 and the average of tenderness in different steam time (30; 60 and 90 minutes) were 3.06 kg/cm 2 ; 2.44 kg/cm 2 and 1.92 kg/cm 2 respectivety. The average of peroxide value using STPP 0; 0.2; 0.5 and 0.8% were 0.63 ml eq/kg; 0.04ml eq/kg; 0.03 ml eq/kg; 0.02 ml eq/kg and the average of peroxide number in different steam time 30; 60 and 90 minutes were 0.24 ml eq/kg; 0.17 ml eq/kg and 0.12 ml eq/kg respectively. Sensory test of cooked tongue showed significant effect (P<0.05) on the flavor and acceptability but not significant for the color. Based on the results of this study concluded that the best cooking time were steaming for 90 minutes and give 0.5% STPP.

Kata Kunci : Llidah sapi, STPP, Pengukusan, Kualitas fisik dan sensoris, Angka peroksida