RENITA INDAH PANDHAMMURTI, 113020159 and Ela Turmala S, Ds and Nana Sutisna Achyadi, Ds (2016) PENGARUH PERBANDINGAN SAYURAN TERHADAP DAGING AYAM DAN KONSENTRASI BINDER TERHADAP KARAKTERISTIK SOSIS AYAM. Skripsi(S1) thesis, Fakultas Teknik Unpas.
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Abstract
INTISARI Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan sayuran dengan daging ayam dan pengaruh konsentrasi binder yang tepat digunakan untuk menghasilkan produk sosis ayam yang diinginkan dengan menggunakan uji organoleptik uji hedonik untuk mengetahui produk terbaik berdasarkan kesukaan panelis. Analisis kimia dalam penelitian ini digunakan untuk mengetahui produk terbaik berdasarkan komposisi kimianya yaitu kadar air, kadar protein dan kadar serat. Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Kelompok (RAK). Rancangan perlakuan pada penelitian utama terdiri dari dua faktor, yaitu perbandingan sayuran dengan daging ayam (A) yang terdiri dari 3 taraf yaitu 0,5 : 9,5 (a1), 1 : 9 (a2), dan 1,5 : 8,5 (a3) dan konsentrasi binder (B) 5% (b1), 7% (b2), dan 9% (b3). Dari faktor-faktor tersebut didapatkan 9 kombinasi perlakuan yang masing-masing 3 (tiga) kali ulangan, sehingga diperoleh 27 satuan percobaan. Hasil penelitian utama menunjukkan bahwa perbandingan sayuran dengan daging ayam (A) memberikan pengaruh yang nyata terhadap warna, kadar protein dan kadar serat. Konsentrasi binder (B) memberikan pengaruh yang nyata terhadap kadar air dan kadar protein. Interaksi perbandingan sayuran dengan daging ayam dan konsentrasi binder (AB) tidak memberikan pengaruh yang nyata terhadap warna, tekstur, rasa, kadar air, kadar protein, dan kadar serat. Berdasarkan hasil uji organoleptik dan hasil analisis kimia diperoleh sampel terbaik yaitu yaitu sosis ayam dengan perbandingan sayuran dengan daging sebesar 0,5 : 9,5 dan konsentrasi binder 9% (a1b3) merupakan sampel yang banyak disukai dengan memiliki kadar air sebesar 32,05%, kadar protein sebesar 36,54%, dan kadar serat sebesar 2,66%, uji kesukaan terhadap warna dengan nilai rata-rata 4,87, tekstur sebesar 4,76 dan rasa sebesar 4,67. ABSTRACT The aim of this research was to know the effect of the comparison vegetables with chicken meat and influence the proper concentration of binder used to produce the desired chicken sausage products using hedonic test organoleptic tests to determine the best products based on the preferences panel. Chemical analysis used in this study to determine the best product based on their chemical composition the water content, proteins content and fiber content. The experimental design used in this study was a randomized block design (RAK). The design of treatment on primary research consisted of two factors, namely the ratio of vegetables with chicken meat (A), which consists of three levels ie 0.5: 9.5 (a1), 1: 9 (a2), and 1.5: 8 5 (a3) and the concentration of binder (B) 5% (b1), 7% (b2), and 9% (b3). There were 9 combinations with 3 replicates for each combination of treatment, so that 27 experimental plots can be obtained. The main research results indicate that the ratio of vegetables with chicken meat (A) provides real influence on color, protein content and fiber content. The concentration of binder (B) significant effect on water content and protein content. Interaction comparison vegetables with chicken meat and the concentration of binder (AB) no significant effect on the color, texture, flavor, moisture content, protein content, and fiber content. The results of organoleptic test and the results of chemical analysis obtained the best sample which is chicken sausage with vegetables with meat ratio of 0.5: 9.5 and the concentration of 9% binder (a1b3) is sampled is much preferred to have a water content of 32.05% , protein content of 36.54% and by 2.66% fiber content, test the preference for color with an average value of 4.87, the texture and flavor of 4.76 by 4.67.
| Item Type: | Thesis (Skripsi(S1)) |
|---|---|
| Subjects: | S1-Skripsi |
| Divisions: | Fakultas Teknik > Teknik Pangan 2016 |
| Depositing User: | Irwan Kustiawan |
| Date Deposited: | 07 Apr 2016 09:56 |
| Last Modified: | 12 Aug 2016 13:18 |
| URI: | http://repository.unpas.ac.id/id/eprint/2736 |
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