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Jurnal Peternakan Lahan Kering Pub Date : 2022-09-16 DOI:10.57089/jplk.v4i3.1026

Yani Yeni Yunita Klau, Gemini Ermiani Mercurina Malelak, Heri Armadianto

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摘要

这项研究是为了评估白高粱的作用。moench)用木薯淀粉代替淀粉含量、淀粉样蛋白、水质、鸭肉香肠的可溶性蛋白质。本研究采用四种治疗方法和三种重复的随机设计(RAL)。治疗方法是P0:木薯粉15%，P1:木薯粉10%+白粉5%，P2:木薯粉5%+白粉10%，P3:白粉15%。研究结果的数据使用方差分析(ANOVA)进行反复试验。研究结果表明，白松露和木薯淀粉对马尼拉鸭肉香肠中研究的变量没有明显的影响。推断白高粱面粉可以代替木薯面粉在制作香肠的鸭子马尼拉,特点是amilosa,支链淀粉含量、水分含量水平的蛋白质和可塑性samaThis research was conducted在高粱订单到怀特发现之用高粱面粉(bicolor L . Moench) as well as a (substitute for木薯面粉关于蛋白质amylose内容Amylopectin内容,水内容,内容鸭sausage elasticity。在这项研究中，还使用了一个完整的分级设计，其中有4个treatment和3个复制品。治疗有几个部分，namely P0:木薯粉15%，P1:木薯粉10%+White shohgum 5%， P2:木薯粉5%+ White Sorghum, P2。从研究已完成的结果来看，可能会得出结论，马尼拉鸭sausage的白粉和木薯粉对变种毫无意义。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Substitusi Tepung Tapioka dengan Tepung Sorgum Putih (Sorgum bicolor L.Moech) erhadap Sifat Fisiko Kimia Sosis Itik Manila (Cairina Moschata)

Penelitian ini dilakukan untuk mengevaluasi kegunaan tepung sorgum putih (Shorgum bicolor.L. moench) sebagai pengganti tepung tapioka terhadap kadar amilosa, kadar amilopektin, kadar air, kadar protein kekenyalan sosis itik manila. Penelitian ini menggunakan Rancangan acak lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Perlakuan yang diterapkan adalah, P0: Tepung tapioka 15%, P1: Tepung tapioka 10%+Tepung sorgum putih 5%, P2: Tepung tapioka 5%+Tepung sorgum putih 10%, P3: Tepung sorgum putih 15%. Data hasil penelitian dianalisis menggunakan analisis varians (ANOVA) dan dilanjutkan dengan uji berganda Duncan. Hasil penelitian menunjukkan yang telah dilakukan dapat disimpulkan bahwa tepung sorgum putih dan tepung tapioka tidak berpengaruh nyata terhadap variabel yang diteliti yaitu kadar amilosa, kadar amilopektin, kadar air, kadar protein dan Kekenyalan (P>0.05) pada sosis itik manila. Disimpulkan bahwa tepung sorgum putih dapat menggantikan tepung tapioka dalam pembuatan sosis itik manila, yang ditandai oleh kadar amilosa, kadar amilopektin, kadar air, kadar protein dan kekenyalan yang sama This research was conducted in order to find out the use of white sorghum flour (Sorghum bicolor L.Moench) as well as a substitute for tapioca flour regarding amylose content, Amylopectin content, water content, protein content duck sausage elasticity. In This study also used a completely randomized design (CRD) in which there were 4 treatmens and 3 replications. There were several parts of the treatment,namely P0:Tapioka flour 15%, P1:Tapioka flour 10%+White Sorhgum 5%, P2:Tapioka flour 5%+10% White Sorghum, P3:15% White Sorghum Flour. From the results of the research that has been done,it can be concluded that white sorghum flour and tapioca flour had no significan effect on the variables studied, namely amylose content, amylopectin content, water content, protein content elastiscity (P>0.05) in manila duck sausage.

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Jurnal Peternakan Lahan Kering

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