PENGARUH PENAMBAHAN EKSTRAK UMBI BIT (Beta vulgaris L) SEBAGAI PEWARNA ALAMI TERHADAP INTENSITAS WARNA DAN AKSEPTABILITAS SOSIS SAPI.

PENGARUH PENAMBAHAN EKSTRAK UMBI BIT
(Beta vulgaris L) SEBAGAI PEWARNA ALAMI
TERHADAP INTENSITAS WARNA DAN
AKSEPTABILITAS SOSIS SAPI

Arnindya Tri Rachmawati

ABSTRAK

Penelitian ini bertujuan untuk mengetahui seberapa besar pengaruh
penambahan ekstrak umbi bit sebagai pewarna alami terhadap intensitas
warna dan akseptabilitas (warna, rasa, aroma, tekstur dan total penerimaan)
sosis sapi serta mendapatkan persentase penambahan ekstrak umbi bit yang
terbaik terhadap intensitas warna dan akseptabilitas yang paling disukai.
Penelitian dilakukan secara eksperimen menggunakan Rancangan Acak
Lengkap (RAL) dengan 5 perlakuan yaitu penambahan ekstrak umbi bit
10% (P1); 15% (P2); 20% (P3), 25% (P4) masing- masing perlakuan
dilakukan pengulangan sebanyak 5 kali. Untuk mengetahui pengaruh
perlakuan dilakukan analisis sidik ragam dan untuk mengetahui perbedaan
antar perlakuan dilakukan Uji Jarak Berganda Duncan. Hasil Penelitian
menunjukkan bahwa penambahan ekstrak umbi bit 20% sebagai pewarna

alami sosis sapi menghasilkan intensitas warna (objektif) terbaik dan
akseptabilitas (subjektif) yang paling disukai.
Kata Kunci : sosis sapi, ekstrak
akseptabilitas.

umbi

bit,

intensitas

warna,

THE EFFECT OF ADDITION BEET EXTRACT (Beta vulgaris L) AS
A NATURAL DYES THROUGH INTENSITY OF COLOR AND
ACCEPTABILITY ON BEEF SAUSAGE

Arnindya Tri Rachmawati

ABSTRACT

This study aims to determine how much influence of the addition
beet extract as a natural dye to color intensity and acceptability (color,
flavor, aroma, texture and overall acceptance) beef sausage and get the
addition percentage of beet extract which was has the best color intensity
and the most preferred acceptability. The research conducted by
experimental methods using a Completely Randomized Design (CRD) with
4 treatments, namely the addition of beet extract 10% (P1), 15% (P2), 20%
(P3), 25% (P4) with 5 replications for each treatment. ANAVA test was
used to determine the treatments effect and Duncan’s Multiple Range know
the difference of each treatment in this research. Research results showed
that the addition of 20% beet extract as a natural dyes of beef sausage
produced color intensity (objectively) best and acceptability of (subjective)
most preferred.
Keywords: beef sausage, beet extract, color intensity, acceptability.