PENGARUH PENAMBAHAN BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP WARNA DAN TEKSTUR SOSIS AYAM

Linda Rahmawati(1), Sari Eko Tuswati(2), Supranoto -(3),


(1) 
(2) 
(3) 
Corresponding Author

Abstract


Penelitian dengan judul “Pengaruh Penambahan Buah Naga Merah (Hylocereus polyrhizus) Terhadap Warna Dan Tekstur Sosis Ayam” telah dilakukan pada tanggal dua September 2021 di Laboratorium Fakultas Peternakan Universitas Wijayakusuma Purwokerto. Penelitian bertujuan untuk mengetahui pengaruh penambahan buah naga merah terhadap warna dan tekstur sosis ayam. Materi yang dipergunakan adalah daging ayam sebanyak dua kilogram digiling serta diberi perlakuan berupa penambahan buah naga merah menggunakan dosis yang berbeda. Perlakuan dalam penelitian ini adalah penambahan buah naga merah dengan dosis nol persen (P0), 10 persen (P1), 20 persen (P2), dan 30 persen (P3). Metode yang dipergunakan adalah eksperimental dengan menggunakan Rancangan Acak Kelompok (RAK). Parameter yang diamati adalah warna dan tekstur sosis ayam. Warna dan tekstur sosis ayam diuji dengan uji organoleptik menggunakan 25 panelis semi terlatih, hasilnya lalu dianalisis menggunakan analisis variansi dan dilanjutkan menggunakan uji BNT. Semakin banyak penambahan buah naga merah menghasilkan warna sosis ayam yang semakin merah. Penambahan buah naga merah menghasilkan sosis ayam dengan tekstur yang lebih kenyal daripada sosis ayam tanpa penambahan buah naga merah.


Kata kunci : Sosis Ayam, Buah Naga Merah, Warna, dan Tekstur



The experiment, titled "The Effect of Adding Red Dragon Fruit (Hylocereus polyrhizus) to the Color and Texture of Chicken Sausage," was held out on September two, 2021 at the Wijayakusuma University, Purwokerto Laboratory of the Faculty of Animal Husbandry. The study's objective was and seeing what effect adding red dragon fruit had on the color and texture of chicken sausage. The material used was two kilograms of ground chicken meat that had been treated with different doses of red dragon fruit. The treatment in this study was the addition of red dragon fruit at a rate of 0% (P0), 10% (P1), 20% (P2), and 30% (P3) (P3). The technique applied is an experimental one focused on a Randomized Block Design (RAK). The color and texture of chicken sausage were observed as parameters. The color and texture of chicken sausage were assessed using an organoleptic analysis done by 25 semi-trained panelists and the results were analyzed using analysis of variance and the BNT test. The more red dragon fruit used, the brighter the color of the chicken sausage. The addition of red dragin fruit produces chicken sausage with a more chewy texture that chicken sausage without the addition of red dragon fruit.

Keywords : chicken sausage, red dragon fruit, color, and texture.

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