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.
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.
