Perbandingan Antara Substitusi Keluih (Artocarpus Communis)Dan Sukun (Artocarpus Altilis) Terhadap Kualitas Abon Sapi Comparison Between Keluih (Artocarpus Communis) And Bread- Fruit(Artocarpus Altilis) To Quality Of Abon Cow
Tri Hesti Wahyuni, Joharnomi Rifai, dan Prissa Negara Sibarani: Perbandingan Antara Substitusi Keluih...
Perbandingan Antara Substitusi Keluih (Artocarpus Communis) dan sukun (Artocarpus Altilis) Terhadap Kualitas Abon Sapi Comparison Between Keluih (Artocarpus Communis) and Bread- Fruit(Artocarpus Altilis) to Quality of abon cow
Tri Hesti Wahyuni, Joharnomi Rifai, dan Prissa Negara Sibarani
Departemen Peternakan Fakultas Pertanian Universitas Sumatera Utara, Medan 20155
Abstract: The objective of this experiment was to study The Comparison Between Keluih (Artocarpus communis) and Bread-Fruit (Artocarpus altilis) To Quality of Abon Cow. This research conducted in Laboratorium Teknologi Food, Technological Majors of Agriculture, Faculty of Agriculture, University North Sumatra, Medan. The objective of this research was to know substitution materials type and comparison of correct substitution level to quality of cow abon. This research is conducted by using completely randomized design method (CRD) which consist of 2 factor such as first factor is S (substitution materials) where S0 = meat of cow + keluih, and S1 = meat of cow + bread-fruit. The second factor is L (comparison of substitution level) where L0 = 100%: 0%, L1 = 75%: 25%, L2 = 50%: 50% and L3 = 25%: 75%, treatment combination counted 2 x 4 by 3 replication. The result of research that different substitution materials were increasing to masture (%) (10.03 and 11.00, respectively), to crude protein (%) (28.68 and 30.77, respectively),and was decreasing to taste (numerik) (2.78 and 2.41, respectively), colour (numerik) (2.87 and 2.51, respectively) and texture (numerik) (2.72 and 2.28, respectively) but non significant (P>0.05) with fat rate. Comparison of different substitution level was decreasing to masture (%) (12.70, 11.83, 10.17 and 7.67, respectively), to crude protein (%) (38.65, 35.15, 29.05 and 16.03, respectively), to taste (numerik) (3.01, 2.92, 2.40 and 2.05, respectively), to colour (numerik) (2.87, 2.83, 2.69 and 2.36, respectively), and to texture (numerik) (2.94, 2.68, 2.33 and 2.06, respectively), but was increasing to fat rate (%) (18.25, 20.86, 25.74 and 28.45, respectively). Interaction between substitution materials and comparison of different substitution level was decreasing to crude protein (%) (38.40, 34.50, 25.75, 16.53 / 38.90, 35.80, 32.83 and 15.53, respectively), to taste (numerik) (3.13, 2.97, 2.58, 2.44 / 2.89, 2.86, 2.22 and 1.66, respectively), to colour (numerik) (3.02, 2.97, 2.80, 2.69 / 2.72, 2.69, 2.58 and 2.03, respectively), and to texture (numerik) (3.13, 2.72, 2.52, 2.50 / 2.75, 2.63, 2.13 and 1.61, respectively), but non significant (P>0.05) to masture and fat rate. Keluih can be used as substitution materials because owning more compared to excellence is bread-fruit with best substitution level is 25%. Key words: keluih, bread-fruit, abon and crude protein
Abstrak: Tujuan dari penelitian ini adalah untuk menguji perbandingan antara keluih (Artocarpus communis) dan sukun (Artocarpus altilis) terhadap kualitas abon sapi. Penelitian ini dilaksanakan di Laboratorium Teknologi Pangan, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sumatera Utara, Medan. Penelitian ini bertujuan untuk mengetahui jenis bahan substitusi dan perbandingan level substitusi yang tepat terhadap kualitas abon sapi. Penelitian ini dilakukan dengan menggunakan metode rancangan acak lengkap (RAL) yang terdiri dari 2 faktor yaitu faktor S (bahan substitusi) di mana S0 = keluih dan S1 = sukun dan faktor L (perbandingan level substitusi) di mana L0 = 100%: 0%, L1 = 75%: 25%, L2 = 50%: 50%, dan L3 = 25%: 75%. kombinasi perlakuan sebanyak 2 x 4 dengan 3 ulangan.
48
Jurnal Agribisnis Peternakan, Vol.1, No.2, Agustus 2005
Hasil penelitian diperoleh bahwa bahan substitusi yang berbeda berpengaruh nyata (P
Perbandingan Antara Substitusi Keluih (Artocarpus Communis) dan sukun (Artocarpus Altilis) Terhadap Kualitas Abon Sapi Comparison Between Keluih (Artocarpus Communis) and Bread- Fruit(Artocarpus Altilis) to Quality of abon cow
Tri Hesti Wahyuni, Joharnomi Rifai, dan Prissa Negara Sibarani
Departemen Peternakan Fakultas Pertanian Universitas Sumatera Utara, Medan 20155
Abstract: The objective of this experiment was to study The Comparison Between Keluih (Artocarpus communis) and Bread-Fruit (Artocarpus altilis) To Quality of Abon Cow. This research conducted in Laboratorium Teknologi Food, Technological Majors of Agriculture, Faculty of Agriculture, University North Sumatra, Medan. The objective of this research was to know substitution materials type and comparison of correct substitution level to quality of cow abon. This research is conducted by using completely randomized design method (CRD) which consist of 2 factor such as first factor is S (substitution materials) where S0 = meat of cow + keluih, and S1 = meat of cow + bread-fruit. The second factor is L (comparison of substitution level) where L0 = 100%: 0%, L1 = 75%: 25%, L2 = 50%: 50% and L3 = 25%: 75%, treatment combination counted 2 x 4 by 3 replication. The result of research that different substitution materials were increasing to masture (%) (10.03 and 11.00, respectively), to crude protein (%) (28.68 and 30.77, respectively),and was decreasing to taste (numerik) (2.78 and 2.41, respectively), colour (numerik) (2.87 and 2.51, respectively) and texture (numerik) (2.72 and 2.28, respectively) but non significant (P>0.05) with fat rate. Comparison of different substitution level was decreasing to masture (%) (12.70, 11.83, 10.17 and 7.67, respectively), to crude protein (%) (38.65, 35.15, 29.05 and 16.03, respectively), to taste (numerik) (3.01, 2.92, 2.40 and 2.05, respectively), to colour (numerik) (2.87, 2.83, 2.69 and 2.36, respectively), and to texture (numerik) (2.94, 2.68, 2.33 and 2.06, respectively), but was increasing to fat rate (%) (18.25, 20.86, 25.74 and 28.45, respectively). Interaction between substitution materials and comparison of different substitution level was decreasing to crude protein (%) (38.40, 34.50, 25.75, 16.53 / 38.90, 35.80, 32.83 and 15.53, respectively), to taste (numerik) (3.13, 2.97, 2.58, 2.44 / 2.89, 2.86, 2.22 and 1.66, respectively), to colour (numerik) (3.02, 2.97, 2.80, 2.69 / 2.72, 2.69, 2.58 and 2.03, respectively), and to texture (numerik) (3.13, 2.72, 2.52, 2.50 / 2.75, 2.63, 2.13 and 1.61, respectively), but non significant (P>0.05) to masture and fat rate. Keluih can be used as substitution materials because owning more compared to excellence is bread-fruit with best substitution level is 25%. Key words: keluih, bread-fruit, abon and crude protein
Abstrak: Tujuan dari penelitian ini adalah untuk menguji perbandingan antara keluih (Artocarpus communis) dan sukun (Artocarpus altilis) terhadap kualitas abon sapi. Penelitian ini dilaksanakan di Laboratorium Teknologi Pangan, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sumatera Utara, Medan. Penelitian ini bertujuan untuk mengetahui jenis bahan substitusi dan perbandingan level substitusi yang tepat terhadap kualitas abon sapi. Penelitian ini dilakukan dengan menggunakan metode rancangan acak lengkap (RAL) yang terdiri dari 2 faktor yaitu faktor S (bahan substitusi) di mana S0 = keluih dan S1 = sukun dan faktor L (perbandingan level substitusi) di mana L0 = 100%: 0%, L1 = 75%: 25%, L2 = 50%: 50%, dan L3 = 25%: 75%. kombinasi perlakuan sebanyak 2 x 4 dengan 3 ulangan.
48
Jurnal Agribisnis Peternakan, Vol.1, No.2, Agustus 2005
Hasil penelitian diperoleh bahwa bahan substitusi yang berbeda berpengaruh nyata (P