INTISARIPenelitian ini bertujuan untuk mengetahui pengaruh angkak sebagai pewarna alami dengan kombinasi filler terhadap kualitas kimia, fisik, mikrostruktur dan sensoris sosis sapi. Angkak yang digunakan dalam bentuk bubuk dengan level 0; 0,1; 0,2 dan 0,3% (b/b). Filler yang digunakan adalah tepung terigu dan tepung ketela rambat dengan kombinasi 20:0, 15:5, 10:10, 5:15 dan 0:20%. Setiap perlakuan diulang sebanyak 3 kali. Variabel yang diamati adalah kualitas kimia (kadar air, protein, dan lemak), fisik (pH, daya ikat air, dan keempukan), mikrostruktur, dan sensoris (warna, rasa, tekstur, aroma, dan daya terima). Data kualitas kimia dan fisik sosis dianalisis dengan analisis variansi pola faktorial (4 level angkak x 5 kombinasi filler) dilanjutkan dengan Duncan's New Multiple Range Test (DMRT). Mikrostruktur sosis dianalisis secara deskriptif. Pengujian sensoris dilakukan oleh panelis. Kualitas sensoris dianalisis dengan uji Hedonik Kruskal Wallis, dilanjutkan uji Quantitative descriptive analysis (QDA) dalam model jaring labalaba (spider web). Hasil penelitian menunjukkan bahwa penambahan angkak sebanyak 0,3% menunjukkan hasil yang terbaik berdasarkan kualitas sensoris (P≤0,05), namun tidak meningkatkan kualitas fisik, kimia, dan mikrostrukturnya. Kombinasi filler tepung terigu dan tepung ketela rambat sebanyak 10:10 tidak mengubah kualitas fisik, mikrostruktur, sensoris, dan kimia secara umum karena hanya kadar protein saja yang berubah secara signifikan (P≤0,05). Penambahan tepung ketela rambat secara signifikan menurunkan kadar protein sosis. Tidak terdapat interaksi antara penambahan angkak dengan kombinasi filler tepung terigu dan tepung ketela rambat. 20:0, 15:5, 10:10, 5:15 and 0:20%. Each
ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui kualitas sensoris daging kambing yang dimarinasi menggunakan larutan mentimun menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan. Perlakuan terdiri dari kontrol, larutan mentimun 30%, larutan mentimun 60%, dan larutan mentimun 90%. Peubah yang diamati dalam penelitian ini adalah rasa, warna, aroma, tekstur, dan daya terima. Hasil penelitian menunjukan bahwa penggunaan larutan mentimun sebanyak 30, 60 dan 90% sebagai bahan marinasi daging kambing tidak berbeda apabila dibandingkan dengan kontrol berdasarkan kualitas sensoris nya yaitu rasa, warna, aroma, tekstur, dan daya terima. Kesimpulan dari hasil penelitian ini menunjukkan bahwa penggunaan larutan mentimun sebagai bahan marinasi tidak mengubah rasa, warna, aroma, tekstur, dan daya terima daging kambing. Kata kunci: Daging Kambing, Kualitas Sensoris, Marinasi, Mentimun. ABSTRACTThe aim of this research was to find out sensory quality of goat meat marinated using cucumber solution, designed by Completely Randomized Design (CRD) which consist of 4 treatments. The treatments consisted were control, 30% cucumber solution, 60% cucumber solution and 90% cucumber solution. The parameter observed in this research were taste, color, flavor, texture, and accepbility. The result of this research showed the usage of cucumber solution as much as 30, 60 and 90% as marinade of goat meat were not significantly different compared with control base on sensory quality namely taste, color, flavor, texture, and acceptbility. The conclusion of this research showed that the usage of cucumber solution didn’t change taste, color, flavor, texture, and accepbility of goat meat. Keyword: Cucumber, Goat Meat, Marinated, Sensory Quality.
The aim of this research was to investigate the quality of physicochemistry and microbiology of Pegagan duck meat preserved with various concentrations of liquid smoke and storage time. This study used a complete randomized design (CRD) with a 4x2 factorial pattern. The first factor was the concentration of liquid smoke solution consisted of 4 levels, namely 2; 4; 6, and 8% (v/v). The second factor was the storage time which includes 2 levels ie 12 and 24 hours. The replication used was 4 times. The observed variables were physical quality of meat (water holding capacity, cooking loss, and tenderness), chemical quality (moisture content, protein content, and fat content), and microbiological quality (total microbes, pH, acid total, and total phenol). The data were processed by analysis of variance, followed by Duncan's multiple range test (DMRT). The results showed that there was a significant interaction (P<0.05) between liquid smoke concentration and storage time to water holding capacity, cooking loss, tenderness, fat content, total phenol, total microbial, total acid, and pH in Pegagan duck meat but did not show a significant interaction with other variables. It could be concluded that the optimum liquid smoke concentration was 4% and the optimal storage time was 12 hours.
Tujuan penelitian ini adalah untuk mengetahui pengaruh teh hitam, nanas dan pepaya sebagai bahan marinasi terhadap kualitas daging sapi. Bahan marinasi yang digunakan dalam penelitian ini adalah larutan teh hitam, buah nanas dan papaya masing-masing sebanyak 20% dari berat daging. Penggunaan air perasan nanas dan papaya berperan sebagai pembanding terhadap efektifitas teh hitam terhadap kadar protein, nilai pH dan keempukan daging sapi. Hasil penelitian menunjukkan bahwa kadar protein daging sapi yang dimarinasi menggunakan teh hitam dan papaya tidak berbeda nyata apabila dibandingkan dengan kontrol, namun berbeda nyata apabila dibandingkan dengan nanas. Kadar protein daging sapi yang dimarinasi menggunakan teh hitam, pepaya, nanas dan kontrol yaitu 22,36, 22,45 dan 21,31 dan 22,63%. Penggunaan teh hitam sebagai bahan marinasi memiliki nilai pH terbaik yaitu 5,23 apabila dibandingkan nanas 4,90 dan papaya 5,00. Marinasi menggunakan nanas memiliki nilai keempukkan terbaik yaitu 5,13 kg/cm2 dibandingkan dengan daging yang direndam didalam larutan teh hitam dan papaya yaitu 6,58 dan 5,95 kg/cm2. Kesimpulan dari penelitian ini adalah penggunaan teh hitam sebagai bahan marinasi mampu mempertahankan kadar protein dan pH, namun tidak berpengaruh terhadap keempukan daging sapi.Kata kunci : Daging sapi, marinasi, nanas, pepaya, teh hitam ABSTRACTThe aim of this research was to know the effect of black tea, pineapple and papaya as a marinade to beef quality. Marinade used in this research were the solution of black tea, pineapple and papaya each as much 20% from meat weight. Pineapple and papaya solution were used as comparison to black tea effectiveness to protein content, pH value and tenderness of beef. Result of this research showed the protein content of beef was marinated using black tea and papaya has no significantly different compare to control, but significantly different compare to pineapple. Protein content of beef was marinated using black tea, papaya, pineapple and control were 22.36, 22.45, 21.31 and 22.63%. The using of black tea as marinade has the best pH value was 5.23 compare to pineapple 4.90 and papaya 5.00. Marination using pineapple has the best pH value was 5.13 kg/cm2 compare to beef was marinated using black tea and papaya solution were 6.58 and 5.95 kg/cm2. Conclusion of this research are the usage of black tea as marinade is able to maintain the protein content and pH value, but has no effect to tenderness of beefKey words: Beef, black tea, marinade, papaya, pineapple
This study aims to determine the effect of immersing in duku fruit peel solution on physicochemical and microbiological quality of Pegagan duck eggs during storage at room temperature. This study used a complete randomized design (CRD) with a 5x3 factorial patterned. The first factor was the immersion time consisting of 5 levels, namely 0, 15, 30, 45, and 60 min. The second factor was the storage time which includes 3 levels, which were 0, 7 and 14 d. The replication used was 3 times. The observed variables were physicochemical and microbiological quality of egg, including albumen index (AI), yolk index (YI), Haugh unit (HU), moisture content (MC), protein content (PC), fat content (FC),total microbes (TM) and antioxidant activity (AA). The data were processed by analysis of variance, continued with Duncan's multiple range test (DMRT). The results showed that there was a significant interaction (P<0.05) between immersion time and storage time on AI, YI, HU, MC, PC, TM, and AA. Futhermore, the difference of immersion time and storage period was also significantly influenced (P<0.05) to all observed variables including AI, YI, HU, MC, PC, TM, and AA of duck eggs.It can be concluded that the immersion process for 60 min showed the best results on the physical, chemical,
<p>This research aim to find out the effect of probiotic in ration on physical quality (pH, water holding capacity, cooking loss and tenderness) of duck meat. The materials used was local duck supplemented probiotic into ration. Research’s method used was Completely Randomize Design (CRD) consisted of 7 treatments and 4 replications namely P1(basic ration/ control), P2 (basic ration+probiotic), P3 (basic ration+infected by E.coli), P4 (basic ration+infected by Salmonella), P5 (basic ration+probiotic+infected by E.coli), P6 (basic ration+ probiotic+infected by Salmonella) and P7 (basic ration+probiotic+infected by E.coli+Infected by Salmonella). The results showed that probiotic suplementation about 106 cfu/ml into ration were no significantly effect on physical quality (pH, water holding capacity, cooking loss and tenderness) of duck meat.</p><p> </p><p>Keywords: probiotic, ration, physical quality, meat, duck</p>
<p>This research aim to find out the effect of probiotic in ration on physical quality (pH, water holding capacity, cooking loss and tenderness) of duck meat. The materials used was local duck supplemented probiotic into ration. Research’s method used was Completely Randomize Design (CRD) consisted of 7 treatments and 4 replications namely P1(basic ration/ control), P2 (basic ration+probiotic), P3 (basic ration+infected by E.coli), P4 (basic ration+infected by Salmonella), P5 (basic ration+probiotic+infected by E.coli), P6 (basic ration+ probiotic+infected by Salmonella) and P7 (basic ration+probiotic+infected by E.coli+Infected by Salmonella). The results showed that probiotic suplementation about 106 cfu/ml into ration were no significantly effect on physical quality (pH, water holding capacity, cooking loss and tenderness) of duck meat.</p><p> </p><p>Keywords: probiotic, ration, physical quality, meat, duck</p>
This research evaluated wuluh starfruit (Averrhoa bilimbi L) solution as a marinade on the sensory quality of goat meat. This research was designed using the Completely Randomized Design (CRD) which consisted of 4 treatments: 0, 30, 60, and 90% wuluh starfruit solution. The observed variables in this research were taste, color, aroma, texture, and acceptability. The data were analyzed using the Non-Parametric Kruskal-Wallis test. The results showed that the usage of wuluh starfruit solution up to 90% as a marinade for goat meat had an average score of taste, color, aroma, texture, and acceptability which are not significantly different (P>0.05) compared to the control. It means that the sensory quality of marinated meat was relatively similar to the control. It can be concluded that wuluh starfruit solution up to 90% concentration can be used as a marinade to preserve the sensory quality of goat meat. Keywords: Wuluh starfruit; Goat meat; Marinade;Sensory. Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan larutan belimbing wuluh sebagai bahan marinasi terhadap kualitas sensoris daging kambing. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan: 0, 30, 60 dan 90% larutan belimbing wuluh. Peubah yang diamati dalam penelitian ini adalah rasa, warna, aroma, tekstur dan daya terima. Data dianalisa menggunakan uji hedonik Kruskal-Wallis. Hasil analisa data menunjukkan bahwa penggunaan larutan belimbing wuluh hingga 90% sebagai bahan marinasi daging kambing memiliki rerata skor rasa, warna, aroma, tekstur dan daya terima yang tidak berbeda nyata (P>0,05) dibandingkan kontrol. Artinya, daging yang dimarinasi memiliki kualitas sensoris yang relatif sama dengan kontrol. Berdasarkan hasil tersebut dapat disimpulkan bahwa larutan belimbing wuluh hingga 90% dapat digunakan sebagai bahan marinasi untuk mempertahankan kualitas sensoris daging kambing. Kata kunci : Belimbing wuluh; Daging kambing; Marinasi; Sensoris.
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