PENGARUH LEVEL LARUTAN KAYU SECANG (Caesalpinia sappan Linn) DAN LAMA PENYIMPANAN TERHADAP TOTAL MIKROBIA, FISIK, DAN SENSORIS SOSIS AYAM

SELI NUR HOLIPAH, Ir. Edi Suryanto, MS.c., Ph.D ; Dr. Ir Jamhari, M.Agr.Sc

2016 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh level larutan kayu secang (Caesalpinia sappan Linn), lama penyimpanan pada refrigerator, dan interaksi keduanya terhadap total mikrobia, kualitas fisik, dan sensoris sosis. Bahan-bahan untuk membuatan sosis adalah daging ayam broiler giling, tepung tapioka, susu skim, bumbu-bumbu, sodium tripolifosfat, air dingin, dan larutan kayu secang dingin. Level larutan kayu secang yang ditambahkan adalah 0, 2, 4, dan 6 persen berdasarkan berat adonan. Bahan-bahan digiling dan dicampur menjadi adonan sosis. Kemudian sosis masak disimpan selama 0, 3, dan 6 hari pada refrigerator. Parameter yang diamati meliputi total mikrobia, pH, daya ikat air, keempukan, warna, aroma, rasa, tekstur, kekenyalan, dan daya terima. Analisis data dilakukan dengan analisis variansi pola faktorial dan dilanjut uji Duncan New Multiple Range Test (DMRT). Hasil analisis statistik menunjukkan bahwa penambahan larutan kayu secang, lama penyimpanan, dan interaksi keduanya berpengaruh nyata terhadap total mikrobia, sifat fisik, dan sifat sensoris sosis ayam. Penambahan larutan kayu secang dapat menurunkan nilai pH (5,80 plus minus 0,14), meningkatkan keempukan (11,30 plus minus 1,66 mm per gram), dan meningkatkan nilai warna sosis ayam (2,64 plus minus 0,96). Lama penyimpanan menurunkan total mikrobia (3,84 plus minus 0,44 log CFU per gram), daya ikat air (56,52 plus minus 1,90 persen), nilai keempukan (8,99 plus minus1,60 mm per gram), dan nilai aroma (3,62 plus minus 0,55). Interkaksi antara penambahan level larutan kayu secang dan lama penyimpanan menurunkan total mikrobia sosis. Kesimpulan dari penelitian ini adalah level larutan kayu secang dapat menurunkan pH, meningkatkan nilai keempukan, dan meningkatkan nilai warna sosis ayam. Lama penyimpanan dapat menurunkan total mikrobia, daya ikat air, nilai keempukan, dan aroma sosis ayam. Interaksi antara level larutan kayu secang dan lama penyimpanan menurunkan total mikrobia sosis ayam.

The purpose of this research is to study the influence of aqueous extract of secang (Caesalpinia sappan Linn) stem levels, storage duration in refrigerator, and interaction of both towards total of microbial, physical properties, and sausage sensory. The ingredients for sausage were milled broiler meat, tapioca flour, skim milk, seasonings, sodium tripolifosfat, cold water, and cold secang extract. Secang extract levels were 0, 2, 4 and 6 percent of dough weight. The ingredients were ground and mixed into sausage dough. Then sausage were stored for 0, 3, and 6 days in refrigerator. The parameters observed were total microbial, pH, water holding capacity, tenderness, color, aroma, flavor, texture, elasticity, and acceptance. The data was analyzed by analysis of variance factorial and continued by Duncan New Multiple Range Test (DMRT). The results showed that the addition of secang extract, storage duration, and interaction of both were significant influence towards total microbial, physical and sensory properties of chicken sausage. Addition of secang extract decreased pH value (5,80 plus minus 0,14), increased tenderness (11,30 plus minus 1,66mm per gram), and increased color value (2,64 plus minus 0,96) of chicken sausage. Storage duration decreased total microbial (3,84 plus minus 0,44 log CFU per gram), water holding capacity (56,52 plus minus1,90 percent), tenderness value (8,99 plus minus 1.60 mm per gram), and the aroma value (3,62 plus minus 0,55). Interaction between levels of secang extract and storage duration decreased total microbial. The conclusions of the study was the levels of secang extract addition decreased pH, increase tenderness value, and increase color value chicken sausage. Storage duration decreased total microbial, water holding capacity, tenderness value, and the aroma of chicken sausage. Interaction between levels of secang extract and storage duration decreased total microbial.

Kata Kunci : Sosis, Kandungan kimia secang, Lama penyimpanan, Total mikrobia, Sifat fisik, dan Sifat sensoris.