PENGARUH PENGGUNAAN TINGKAT TEPUNG AGAR RUMPUT LAUT (Gracilaria. Sp) TERHADAP SIFAT FISIK SOSIS DAGING SAPI.
PENGARUH PENGGUNAAN TEPUNG AGAR RUMPUT LAUT
TERHADAP SIFAT FISIK SOSIS DAGING SAPI
Andriani Diah Trie Utami
ABSTRAK
Penelitian mengenai Pengaruh Penggunaan Tepung agar rumput laut
Terhadap Sifat Fisik Sosis Daging sapi telah dilaksanakan pada bulan maret
2013 di Laboratorium Teknologi Pengolahan Produk Peternakan
Universitas Padjadjaran, Sumedang. Tujuan penelitian ini adalah
mengetahui pengaruh tingkat penggunaan tepung agar rumput laut terhadap
sifat fisik sosis daging sapi serta mendapatkan konsentrasi penggunaan
tepung agar rumput laut yang tepat pada pengolahan sosis daging sapi
sehingga menghasilkan sifat fisik terbaik. Penelitian ini dilakukan secara
eksperimental menggunakan Rancangan Acak Lengkap dengan 3 perlakuan
(tepung agar rumput laut 2%, 3%, dan 4%) dan setiap perlakuan diulang
sebanyak 6 kali. Untuk mengetahui pengaruh perlakuan, data yang
diperoleh dianalisis dengan menggunakan sidik ragam dan untuk
mengetahui perbedaan antar perlakuan dilakukan uji Duncan. Hasil
penelitian menunjukkan bahwa kualitas terbaik sifat fisik sosis daging sapi
dapat dicapai melalui penggunaan tepung agar rumput laut sebanyak 4%.
Kata Kunci : Sosis daging sapi, tepung agar rumput laut, daya ikat air,
susut masak, dan keempukan.
v
THE EFFECT OF USE SEAWEED STARCH (Gracilaria. Sp) LEVEL
TOWARD PHYSICAL CONDITION ON BEEF SAUSAGE
Andriani Diah Trie Utami
ABSTRACT
The research about The Effect of use seaweed starch (Gracilaria sp)
level toward Physical Condition on Beef Sausage was conducted February
2013 at Food Technology Product Laboratory of Animal Product, Faculty
of Animal Husbandry Padjadjaran University, Sumedang. The objective of
this research is to know the effect of seaweed starch level on beef sausage
physical condition and to find out the concentration level of seaweed starch
application which was has the best physical condition of beef meat sausage.
The research conducted by experimental methods using Completely
Randomized Design with 3 threatment (2%, 3%, and 4% seaweed starch)
and 6 times replication for each treatment. ANAVA test was held to find
out the treatment effect and Duncan Test were held to find out the
difference between any treatment in this reseach. The result showed that the
best quality on physical condition of beef sausage can be attain with 4%
seaweed starch.
Key Words : Beef sausage, seaweed starch, water holding capacity,
cooking loss, and tenderness
vi
TERHADAP SIFAT FISIK SOSIS DAGING SAPI
Andriani Diah Trie Utami
ABSTRAK
Penelitian mengenai Pengaruh Penggunaan Tepung agar rumput laut
Terhadap Sifat Fisik Sosis Daging sapi telah dilaksanakan pada bulan maret
2013 di Laboratorium Teknologi Pengolahan Produk Peternakan
Universitas Padjadjaran, Sumedang. Tujuan penelitian ini adalah
mengetahui pengaruh tingkat penggunaan tepung agar rumput laut terhadap
sifat fisik sosis daging sapi serta mendapatkan konsentrasi penggunaan
tepung agar rumput laut yang tepat pada pengolahan sosis daging sapi
sehingga menghasilkan sifat fisik terbaik. Penelitian ini dilakukan secara
eksperimental menggunakan Rancangan Acak Lengkap dengan 3 perlakuan
(tepung agar rumput laut 2%, 3%, dan 4%) dan setiap perlakuan diulang
sebanyak 6 kali. Untuk mengetahui pengaruh perlakuan, data yang
diperoleh dianalisis dengan menggunakan sidik ragam dan untuk
mengetahui perbedaan antar perlakuan dilakukan uji Duncan. Hasil
penelitian menunjukkan bahwa kualitas terbaik sifat fisik sosis daging sapi
dapat dicapai melalui penggunaan tepung agar rumput laut sebanyak 4%.
Kata Kunci : Sosis daging sapi, tepung agar rumput laut, daya ikat air,
susut masak, dan keempukan.
v
THE EFFECT OF USE SEAWEED STARCH (Gracilaria. Sp) LEVEL
TOWARD PHYSICAL CONDITION ON BEEF SAUSAGE
Andriani Diah Trie Utami
ABSTRACT
The research about The Effect of use seaweed starch (Gracilaria sp)
level toward Physical Condition on Beef Sausage was conducted February
2013 at Food Technology Product Laboratory of Animal Product, Faculty
of Animal Husbandry Padjadjaran University, Sumedang. The objective of
this research is to know the effect of seaweed starch level on beef sausage
physical condition and to find out the concentration level of seaweed starch
application which was has the best physical condition of beef meat sausage.
The research conducted by experimental methods using Completely
Randomized Design with 3 threatment (2%, 3%, and 4% seaweed starch)
and 6 times replication for each treatment. ANAVA test was held to find
out the treatment effect and Duncan Test were held to find out the
difference between any treatment in this reseach. The result showed that the
best quality on physical condition of beef sausage can be attain with 4%
seaweed starch.
Key Words : Beef sausage, seaweed starch, water holding capacity,
cooking loss, and tenderness
vi