Pengaruh Pemberian Margarin terhadap Sifat Fisiko Kimiawi dan Sensoris Sosis Ayam Petelur Afkir

https://doi.org/10.22146/agritech.16590

Hendronoto Arnoldus Walewengko Lengkey(1*), Sofi Margritje Sembor(2), Dani Garnida(3), Primiani Edianingsih(4), Nanah Nanah(5), Roostita Lobo Balia(6)

(1) Fakultas Peternakan, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang km 21 Jatinangor, Sumedang 45363
(2) Fakultas Peternakan, Universitas Sam Ratulangi, Jl. Kampus Selatan, Manado 95115
(3) Fakultas Peternakan, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang km 21 Jatinangor, Sumedang 45363
(4) Fakultas Peternakan, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang km 21 Jatinangor, Sumedang 45363
(5) Fakultas Peternakan, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang km 21 Jatinangor, Sumedang 45363
(6) Fakultas Peternakan, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang km 21 Jatinangor, Sumedang 45363
(*) Corresponding Author

Abstract


Research was aimed to determine the effect of margarine application on the physicochemical and sensory properties of culled layer hens sausages. In addition to utilizing the culled layer hens meat as a source of animal protein, as well as to diversify food, so that the resulting product can be accepted by consumers. This study was conducted in a completely randomized experimental design with four treatments unidirectional pattern with margarine giving addition 0.0 %; 2.5 %; 5.0 % and 7.5 % with four replications. The data obtained were statistically tested by analysis of variance (ANOVA), if there is a noticeable difference, then it continued to Duncan's multiple range test. The analysis showed that the water content, fat content, and pH sausage has significant effect, but the protein content was not significantly between the sausages were not given margarine (P-1) and the sausages are given margarine (P-2, P-3 and P-4). The sausage produced will increase the protein content, fat content, and pH with increasing percentage of margarine given, otherwise the moisture content will decrease. Based on sensory testing (appearance, color, flavor, texture and total acceptance), culled layer hens sausage can be accepted by consumers. Sausages were given margarine value ranges between 7.0 to 8.4 (just like - really like) and were not given margarine has lower value ranging from 5.2 to 6.9 (neutral - just like).

 

ABSTRAK

Penelitian mengenai pengaruh pemberian margarin terhadap sifat fisiko kimiawi dan sensoris sosis ayam petelur afkir adalah untuk mengetahui penambahan margarin terhadap kualitas sosis ayam petelur afkir, selain itu untuk memanfaatkan daging ayam petelur afkir sebagai sumber protein hewani, dan untuk melakukan penganekaragaman pangan, sehingga produk yang dihasilkan dapat diterima oleh konsumen. Penelitian ini dilakukan secara eksperimental dengan rancangan acak lengkap pola searah dengan empat perlakuan pemberian margarin 0,0 %; 2,5 %; 5,0 % dan 7,5 % dengan empat kali ulangan. Data yang diperoleh diuji secara statistik dengan analisa varian (ANOVA), apabila terdapat perbedaan yang nyata dilakukan Uji jarak berganda Duncan. Hasil analisis menunjukkan bahwa kadar air dan kadar lemak dan pH sosis berpengaruh nyata namun kadar protein tidak berpengaruh nyata antara sosis yang tidak diberikan margarin (P-1) dan sosis yang diberikan margarin (P-2, P-3, dan P-4). Sosis yang dihasilkan akan semakin meningkat kadar protein, kadar lemak dan pH dengan bertambahnya persentasi margarin yang diberikan, sebaliknya kadar airnya akan menurun. Berdasarkan uji sensoris (tampilan, warna, flavor, tekstur dan total penerimaan), maka sosis ayam petelur afkir dapat diterima oleh konsumen. Sosis yang diberi margarin nilainya berkisar antara 7,0 – 8,4 (cukup suka – sangat suka) dan yang tidak diberi margarin nilainya lebih rendah yaitu berkisar antara 5,2 – 6,9 (netral – cukup suka).


Keywords


Culled layer hens; physico-chemical properties; margarine; sausages; sensory properties

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DOI: https://doi.org/10.22146/agritech.16590

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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