Karakteristik Fisikokimia dan Organoleptik Sosis Daging Ayam Broiler dengan Substitusi Tepung Bonggol Pisang Kepok (Musa acuminata balbisiana colla)

Abstract

The aim of the study was to determine the characteristics of broiler chicken sausage given kepok banana hump flour (Musa Acuminata Balbisiana Colla) on amylose content, amylopectin content, elasticity, color, taste and aroma of broiler chicken sausage. This study use dan experimental method with a completely randomized design (CRD) consisting of 5 treatments consisted of (P0=20% tapioca flour + 0% kepok banana weevil flour, P1=15% tapioca flour + 5% kepok banana hump flour, P2=10% tapioca flour + 10% kepok banana weevil flour, P3= 5% tapioca flour +15% kepok banana hump flour, P4= 0% tapioka flour + 20% kepok banana hump flour). The results showed that the substitution of kepok banana hump flour whit tapioca flour affected the amylose, amylopectin, elasticity ( P<0,05) and color, teste, aroma P<0,05)  levels in broiler chicken sausage. The highest amylose was added to the substitution of P0 banana hump flour, the highest amylopectin was substitution to P2 banana hump flour and the highest elasticity was P2. The highest sausage color was P0 (brighter red than the typical sausage color), the taste of broiler chicken sausage was highest favored by the substitution of P2 while the sausage aroma was highest at P4 (unscented). It was concluded, kepok banana hump flour substitution tapioka flour in the manufacture of duck sausage and as much as 5% substitution of kepok banana hump flour which combined 15% flour tapioka is choice which could applied Penelitian bertujuan untuk mengetahui karakteristik sosis daging ayam broiler yang diberikan tepung bonggol (Musa acuminata balbisiana colla) terhadap kadar amilosa, kadar amilopektin, kekenyalan, warna rasa dan aroma sosis ayam broiler. Penelitian menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan 4 ulangan. Perlakuan terdiri dari (P0= 20% Tepung tapioka + 0% Tepung bonggol pisang kepok, P1= 15% Tepung tapioka + 5% Tepung bonggol pisang kepok, P2= 10% Tepung tapioka + 10% Tepung bonggol pisang kepok, P3= 5% Tepung tapioka + 15% Tepung bonggol pisang kepok, P4= Tepung tapioka 0% + 20% tepung bonggol pisang kepok). Hasil penelitian, substitusi tepung bonggol pisang kepok terhadap tepung tapioka mempengaruhi kadar amilosa, amilopektin, kekenyalan (P<0,05) dan warna, rasa, aroma (P<0,05) terhadap sosis ayam. Amilosa tertinggi pada substitusi P0 tepung bonggol pisang kepok, amilopektin tertinggi pada substitusi P2 tepung bonggol pisang kapok dan kekenyalan tertinggi pada P2. Warna sosis tertinggi P0 (merah lebih cerah dari warna khas sosis), rasa sosis ayam broiler sangat disukai pada substitusi P0 sedangkan aroma sosis tertinggi pada P4 (tidak beraroma). disimpulkan, tepung bonggol pisang kapok menstitusi tepung tapioka didalam pembuatan sosis daging ayam broiler dan substitusi sebanyak 5% tepung bonggol pisang kepok yang dikombinasikan 15% tepung tapioka merupakan pilihan yang dapat diaplikasikan.