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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%.
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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.
