PENGARUH LEVEL ANGKAK DAN JENIS DAGING AYAM TERHADAP KUALITAS FISIKOKIMIA DAN SENSORIS SOSIS
NINDYA UTAMI DEWI, Dr. Ir. Edi Suryanto, M. Sc.
2016 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKANPenelitian ini bertujuan untuk mengetahui kualitas fisikokimia dan sensoris sosis dengan level angkak dan jenis daging ayam yang berbeda. Angkak yang digunakan adalah 0, 0,5, 1, 1,5, 2% (b/b). Jenis daging yang digunakan adalah daging ayam broiler dan daging ayam kampung dengan perbandingan 25:75, 50:50, dan 75:25%. Setiap perlakuan diulang sebanyak 3 kali. Variabel yang diamati adalah kualitas fisik (pH, daya ikat air dan kekenyalan), kualitas kimia (kadar air, protein, dan lemak) dan kualitas sensoris (warna, rasa, aroma, tekstur, kekenyalan dan daya terima). Kualitas kimia sosis diuji dengan analisis proksimat. Data dianalisis dengan analisis variansi rancangan acak lengkap pola faktorial (5 level angkak dan 3 kombinasi daging. Perbedaan rerata diuji dengan Duncan’s New Multiple Ranges Test. Kualitas sensoris dianalisis dengan uji Kruskal Wallis. Hasil penelitian menunjukkan bahwa penambahan angkak berpengaruh sangat nyata (P<0,01) terhadap warna dan berpengaruh nyata (P<0,05) terhadap aroma, tekstur, kekenyalan dan daya terima sosis. Kombinasi daging ayam broiler dan kampung berpengaruh sangat nyata (P<0,01) terhadap kualitas kimia, yaitu kadar lemak sosis. Kombinasi daging ayam broiler dan kampung berpengaruh nyata (P<0,05) terhadap tekstur, kekenyalan sosis. Kesimpulannya adalah penambahan angkak tidak berpengaruh terhadap sifat fisik dan kimia sosis namun berpengaruh terhadap sensoris sosis. Kombinasi daging ayam broiler dan ayam kampung berpengaruh terhadap kadar lemak, tekstur dan kekenyalan sosis serta tidak terdapat interaksi antara penambahan angkak dan penggunaan kombinasi daging ayam.
This study aims to determine the quality of the physicochemical and sensory sausage, written by Anka rice levels and different types of chicken meat. Anka rice was used at level 0, 0.5, 1, 1.5, 2% (w / w). Types of chicken meat used is a broiler chicken meat and native chicken meat with a ratio of 25:75, 50:50, and 75:25%. Each treatment was consisted of three replications. The observed variables were physical quality (pH, water holding capacity and touchness), quality of the chemical (water, protein, and fat) and sensory qualities (color, taste, flavor, texture, touchness and acceptance). Chemical quality sausages tested by testing proximate analysis. The physical and chemical quality data were statistically analyzed using variance analysis of Completely Randomized Design with factorial pattern (5 anka rice level x 3 chicken meat combinations), followed by Duncan’s New Multiple Range Test. Sensory acceptability were analysed using Kruskal-Wallis test. The results showed that the anka rice was significant (P < 0,01) to the colors and significant (P< 0,05) on the aroma, texture, elasticity and acceptance of sausages. The combination of chicken meat broiler and native chicken was highly significant (P<0,01) on the fat content of sausage. The combination of chicken meat broiler and native chicken significantly (P<0,05) on the texture, elasticity sausage. In conclusion, the addition of anka rice does not affect to the physical and chemical quality of sausage but affected to sensory sausage. The combination of broiler chicken meat affect to the fat content, texture and touchness of sausage and there is no interaction between the addition of anka rice and the combination of chicken meat.
Kata Kunci : Level angkak, Jenis daging ayam, Fisikokimia, Sensoris, sosis
