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0037/TPHP/CD/17

Sifat Fisik, Sensoris Dan Kimiawi Sosis Lele Dumbo (Clarias Gariepinus) Dengan Filler Tepung Koro Pedang Putih (Canavalia ensiformis)===PHYSICAL, SENSORIAL, AND CHEMICAL PROPERTIES OF AFRICAN CATFISH SAUSAGE (Clarias gariepinus) WITH WHITE JACK BEAN FLOUR (Canavalia ensiformis) AS FILLER

Supriyadi ; Agnes Murdiati ; Muhammad Alim Nurhalimi

Abstract:African catfish (Clarias gariepinus) is economic valued freshwater fish in Indonesia. High protein content and low fat content makes african catfish can be processed into sausage product. In sausage processing, post-mortem filleting affects the quality of finished product. Furthermore, in sausage formulation, wheat flour mostly used as filler even though there is another local resource which has potential: white jack bean flour (Canavalia ensiformis). This research has purpose to know the maximum time limit for post-mortem of african catfish and maximum substitution ratio between wheat flour and white jack bean flour to produce sausage which has good physical-sensorial properties, and still be liked by the panelists. This research is started with sausage processing with post-mortem time variation of 1, 3, and 5 hour. Selected time then be used in second sausage processing with wheat flour-white jack bean flour filler ratio variation of 100:0 ; 75:25 ; 50:50 ; 25:75 ; dan 0:100. Analysis were performed on fish meat (physical observation, WHC, pH, colour, and chemical), sausage emulsion (emulsion stability), and sausages (hardness, %deformation, colour, preference sensorial evaluation, difference sensorial evaluation, and chemical). First stage of this research has shown that post-mortem time affects seriously on physical properties of the sausage, but it doesn’t affects the sensorial properties. Second stage of this research has shown maximum wheat flour-white jack bean flour filler ratio is 25:75 with properties: emulsion stability 97,69%, L value 73,39, a value -0,23, b value 11,55, hardness 0,23, and %deformation 0,62. The sausage chemical composition are water content 70,79% (wb), protein content 51,83% (db), fat content 34,16% (db), ash content 7,52% (db), and carbohydrate by difference 6,51% (db). Keyword: sausage, african catfish, white jack bean, filler

Intisari:Lele dumbo (Clarias gariepinus) adalah ikan air tawar yang bernilai ekonomis di Indonesia. Kandungan protein yang tinggi dan kandungan lemak yang rendah memungkinkan lele dumbo diolah menjadi produk sosis. Dalam proses pembuatan sosis, terdapat tahap filleting pasca kematian lele yang mempengaruhi mutu sosis masak. Selain itu, dalam formulasi sosis masih banyak digunakan terigu sebagai filler sedangkan ada bahan lokal lain yang berpotensi untuk digunakan yaitu tepung koro pedang putih (Canavalia ensiformis). Penelitian ini bertujuan untuk mengetahui batas waktu maksimal pasca kematian lele dumbo dan rasio maksimal terigu-tepung koro pedang yang menghasilkan sosis dengan sifat fisik dan sensoris yang masih disukai panelis. Penelitian ini dimulai dengan pembuatan sosis lele dengan variasi waktu pasca kematian lele pada 1, 3, dan 5 jam. Waktu yang terpilih lalu digunakan untuk pembuatan sosis dengan variasi rasio terigu-tepung koro pedang putih pada persentase filler 100:0 ; 75:25 ; 50:50 ; 25:75 ; dan 0:100. Analisis dilakukan pada daging lele (pengamatan fisik, WHC, pH, warna, dan kimiawi), adonan sosis (stabilitas emulsi), dan sosis masak (kekerasan, %deformasi, warna, analisis sensoris kesukaan, analisis sensoris deskriptif, serta kimiawi). Hasil penelitian tahap pertama menunjukkan bahwa waktu pasca kematian lele berpengaruh nyata sifat fisik sosis lele, namun tidak berpengaruh nyata pada sifat sensorisnya.. Kemudian, hasil penelitian tahap kedua menunjukkan bahwa rasio maksimal terigu-tepung koro pedang adalah 25:75 dengan karakteristik stabilitas emulsi 97,69%, nilai L 73,39, nilai a -0,23, nilai b 11,55, kekerasan 0,23, dan %deformasi 0,62. Sosis tersebut memiliki komposisi kimiawi kadar air 70,79% (wb), kadar protein 51,83% (db), kadar lemak 34,16% (db), kadar abu 7,52% (db), dan karbohidrat by difference 6,51% (db). Kata kunci: sosis, lele dumbo, koro pedang putih, filler ===African catfish (Clarias gariepinus) is economic valued freshwater fish in Indonesia. High protein content and low fat content makes african catfish can be processed into sausage product. In sausage processing, post-mortem filleting affects the quality of finished product. Furthermore, in sausage formulation, wheat flour mostly used as filler even though there is another local resource which has potential: white jack bean flour (Canavalia ensiformis). This research has purpose to know the maximum time limit for post-mortem of african catfish and maximum substitution ratio between wheat flour and white jack bean flour to produce sausage which has good physical-sensorial properties, and still be liked by the panelists. This research is started with sausage processing with post-mortem time variation of 1, 3, and 5 hour. Selected time then be used in second sausage processing with wheat flour-white jack bean flour filler ratio variation of 100:0 ; 75:25 ; 50:50 ; 25:75 ; dan 0:100. Analysis were performed on fish meat (physical observation, WHC, pH, colour, and chemical), sausage emulsion (emulsion stability), and sausages (hardness, %deformation, colour, preference sensorial evaluation, difference sensorial evaluation, and chemical). First stage of this research has shown that post-mortem time affects seriously on physical properties of the sausage, but it doesn’t affects the sensorial properties. Second stage of this research has shown maximum wheat flour-white jack bean flour filler ratio is 25:75 with properties: emulsion stability 97,69%, L value 73,39, a value -0,23, b value 11,55, hardness 0,23, and %deformation 0,62. The sausage chemical composition are water content 70,79% (wb), protein content 51,83% (db), fat content 34,16% (db), ash content 7,52% (db), and carbohydrate by difference 6,51% (db). Keyword: sausage, african catfish, white jack bean, filler

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Penerbit Yogyakarta: FTP UGM, 2017
Tahun 2017
Deskripsi CD
No Klasifikasi 0037/TPHP/CD/17
Bahasa Indonesian
Jenis Penelitian Skripsi
Subyek sosis
Kata Kunci Sosis, Lele Dumbo, Filler, Koro Pedang Putih
Jumlah Eksemplar 1
Barcode No. Inventaris Lokasi
  170037TPHP   170037TPHP   Perpustakaan Fakultas Teknologi Pertanian