PENGARUH PENAMBAHAN BUBUK CENGKEH (Syzigium aromaticum) TERHADAP KUALITAS FISIK, SENSORIS, MIKROBIOLOGIS DAN STABILITAS OKSIDASI SOSIS DAGING SAPI

TRI NURUL ARIFIN, Ir. Edi Suryanto, M.Sc., Ph.D.;Dr. Ir. Setiyono, SU.

2014 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk cengkeh (Syzigium aromaticum) terhadap kualitas fisik, sensoris, mikrobiologis dan stabilitas oksidasi sosis daging sapi. Penelitian dilakukan dengan menggunakan tiga konsentrasi bubuk cengkeh 0,1, 0,2, 0,3% dan kontrol. Penelitian ini terbagi atas 4 perlakuan. Setiap perlakuan terdiri atas tiga ulangan. Variabel karakteristik fisik yang diamati meliputi pH dan keempukan. Variabel karakteristik sensori meliputi warna, rasa, aroma, tekstur dan daya terima serta uji Thiobarbituric Acid dan Total Plate Count. Data karakteristik fisik dianalisis dengan analisis sidik ragam melalui uji Oneway Anova dan data karakteristik sensoris dianalisis dengan analisis non-parametik melalui uji Hedonik Kruskal-Wallis. Perbedaan rerata diuji dengan Duncan's New Multiple Rank Test. Hasil analisis statistik menunjukkan bahwa penambahan bubuk cengkeh pada sosis daging sapi tidak mempengaruhi keempukan, tetapi menurunkan pH. Penambahan bubuk cengkeh menaikkan skor aroma, menurunkan skor daya terima, tetapi tidak mempengaruhi warna, rasa, dan tekstur. Penambahan bubuk cengkeh meningkatkan nilai TBA dan TPC. Kesimpulan yang dapat diambil dari penelitian ini adalah semakin tinggi konsentrasi bubuk cengkeh yang ditambahkan pada sosis daging sapi akan meningkatkan aroma, nilai TBA dan TPC serta menurunkan pH, dan daya terima, tetapi tidak mengubah nilai keempukan, warna, rasa dan tekstur dari sosis daging sapi

This research is aimed to know the effect of clove powder addition on physical quality, sensory, microbiological, and oxidation stability on the beef sausage. It is conducted by using three concentrations of clove powder: 0; 0,1; 0,2; 0,3% and control. This research is divided into three treatments. Every treatment consists of three tests. The variables of physical characteristics that observed are pH and tenderness. The variables of sensory characteristics that observed were color, taste, flavor, texture, receptivity, and TBA and TPC test. The data of physical characteristics was analyzed with analysis of variance through Oneway Anova and the data of sensory characteristics was analyzed with analysis of non-parametric through Hedonic test of Kruskal-Wallis. The difference of average was tested with Duncan's New Multiple Rank Test. The result of statistical analysis show that the clove powder addition on the beef sausage does not influence tenderness, but it decreased pH of the beef sausage. It increased flavor score and decreased receptivity score, but it does not influence color, taste, and texture of the beef sausage. It also increased the value of TBA and TPC. The conclusion can be taken from this research was more clove powder concentration was added on the beef sausage, it would increase flavor of the beef sausage as well as the value of TBA and TPC and it would decrease pH and receptivity of the beef sausage, but it does not change tenderness value, color, taste, and texture of the beef sausage.

Kata Kunci : Sosis daging sapi, Bubuk cengkeh, Karakteristik fisik, Organoleptik, Nilai TBA dan TPC