PERBEDAAN SIFAT FISIK & ORGANOLEPTIK SOSIS AYAM SUBSTITUSI NANGKA MUDA (Artocarpus heterophyllus Lamk) Dengan SOSIS AYAM KOMERSIAL

ABSTRAK Yusita, Maria, Tri. 2015. Perbedaan Sifat Fisik & Organoleptik Sosis Ayam Dengan Sosis Ayam Substitusi Nangka Muda (Artocarpus heterophyllus Lamk). Skripsi, Jurusan Teknologi Industri, Fakultas Teknik, Universitas Negeri Malang. Pembimbing: (I) Dra. Wiwik Wahyuni, M.Pd., (II) Laili Hidayati, S.Pd., M.Si. Kata Kunci: Nangka Muda, Sosis Ayam. Sosis ayam adalah salah satu jenis olahan daging ayam yang dicincang kemudian dihaluskan dan diberi bumbu yang dimasukkan ke dalam selongsong kemudian dimasak. Sosis ayam pada umumnya mengandung lemak yang tinggi dan rendah serat. Pemanfaatan nangka muda sebagai bahan substitusi sosis ayam menjadikan sosis ayam substitusi nangka muda mengandung serat yang tinggi dan rendah lemak. Tujuan penelitian ini adalah menganalisis sifat fisik warna dan mutu hedonik rasa dan tekstur sosis ayam substitusi nangka muda, sifat fisik warna, mutu hedonik rasa dan tekstur, kandungan lemak dan serat sosis ayam substitusi nangka muda terbaik dan sosis ayam komersial, uji sama/beda secara keseluruhan antara sosis ayam substitusi nangka muda terbaik dengan sosis ayam komersial. Penelitian ini merupakan penelitian eksperimen dengan Rancangan Penelitian Acak Lengkap (RAL) dua kali pengulangan. Analisis data menggunakan ANOVA dengan uji lanjut DMRT. Parameter yang diamati meliputi uji fisik warna dan uji mutu hedonik. Hasil sosis terbaik pada tahap ini dibandingkan dengan sosis ayam komersial menggunakan uji t. Parameter yang diamati pada uji t meliputi uji fisik warna, uji mutu hedonik, dan uji kimia. Hasil sosis yang lebih baik dari interpretasi keseluruhan parameter antara sosis ayam substitusi nangka muda 60%:40% dan sosis ayam komersial dianalisis secara deskriptif. Hasil ANOVA menunjukkan bahwa rerata uji fisik warna sosis ayam substitusi nangka muda formula 80%:20%, 70%:30%, dan 60%:40% terdapat perbedaan yang signifikan pada taraf 5% terhadap warna kekuningan, namun pada tingkat kecerahan dan kemerahan tidak terdapat perbedaan, sedangkan terhadap mutu hedonik rasa dan tekstur terdapat perbedaan yang signifikan Hasil uji t sosis ayam substitusi nangka muda terbaik (60%:40%) dan sosis ayam komersial terdapat perbedaan yang signifikan pada taraf 5% terhadap tingkat kecerahan, warna kemerahan, dan kekuningan. Hasil rerata uji mutu hedonik rasa sosis ayam substitusi nangka muda terbaik yaitu 4,66% dan sosis ayam komersial 4,92%. Hasil rerata tekstur sosis ayam substitusi nangka muda terbaik yaitu 4,28% dan sosis ayam komersial 4,84%. Kandungan lemak pada sosis ayam substitusi nangka muda terbaik memiliki rerata (3,73%), sosis ayam komersial (17,49%), sedangkan kandungan serat pada sosis ayam substitusi nangka muda terbaik memiliki rerata (6,77%), sosis ayam komersial (2,42%). ABSTRACT Yusita, Maria, Tri. 2015. The Physical and Organoleptic Differences between Chicken Sausage and Chicken Sausage Subtitued with Young Jackfriut (Artocarpus heterophyllus Lamk). Mini Thesis, Department of Industrial Technology, Faculty of Engineering. Universitas Negeri Malang. Advisors: (I) Dra. Wiwik Wahyuni, M.Pd., (II) Laili Hidayati, S.Pd., M.Si. Key Words: Young Jackfruit, Chicken sausages. Chicken sausage is one of the product of choped chicken meat which is crushed, combined with spices, put into elongated cover and than cooked. Generally, chicken sausage contain a high amount of fat and low fiber. The utilization of young jackfruit as the subtitutive material of chicken sausages is purposed to get the sausage product with high amount of fiber and low fat. The purpose of this study is to analyze the physical properties of color and hedonic quality taste and texture of chicken sausage substitution young jackfruit, the physical properties of color, flavor and texture hedonic quality, fat and fiber substitution chicken sausage best young jackfruit and commercial chicken sausage, the same test / overall difference between chicken sausage substitution of the best young jackfruit with commercial chicken sausage. This ressearch is an experimental research design was a completely randomized design with two repetitions. Data analysis used ANOVA with further test DMRT. The parameters observed physical test color and hedonic quality test. The best results from this stage compared with commercial chicken sausages used the t-test. The parameters observed on the t-test includes a physical test of color, hedonic quality test and chemical test. The result was better than overall parameters of the chicken sausage substitution young jackfruit 60%:40% and commercial chicken sausage elaborated by descriptively. The average result of colour test of chicken sausage with young jackfruit as the subtitutive material showed the formula of 80%:20%, 70%:30%, and 60%:40% and there is a significant differences in colour, especially in yellow level, but the level of red colour has no differences. The hedonic taste and texture showed the significant differences between those three formulas. The best formula of chicken sausage with subtitutive young jackfruit material is 60%:40% while the commercial sausages has the significant differences in colour, which is the brightness and the level of red and yellowish. The best hedonic taste of chicken sausage with young jackfruit is 4,66% while the commercial chicken sausage is 4,92%. The best score of chicken sausage texture with young jackfruit is 4,28% while the commercial chicken sausage is 4,84%. The amount of fat contained in chicken sausage with young jackfruit is 3,73% on the average, while the commercial one has 17,49%. Whereas the amount of fiber in chicken sausage with young jackfruit is 6,77% while the commercial sausages has 2,42%