Lama Penyimpanan Sosis Ayam Menggunakan Edible Film dari Gelatin Limbah Tulang Ayam Terhadap Kualitas Kimia

ABSTRAKSosis adalah produk yang dibuat dengan campuran berbagai bahan dengan bahan baku utama adalah daging. Penelitian ini bertujuan untuk mengetahui pengaruh lama simpan sosis ayam menggunakan edible film dari gelatin limbah tulang ayam terhadap kualitas kimia. Metode penelitian ini menggunakan rancangan acak lengkap (RAL) dengan satu faktor perlakuan, yaitu lama penyimpanan. Perlakuan penelitian menggunakan coating edible film dari gelatin limbah tulang ayam terhadap lama penyimpanan sosis ayam. Data yang diperoleh dianalisis secara statistik menggunakan ragam. Parameter pengamatan penelitian meliputi uji nilai Ph, kadar air, kadar protein dan kadar lemak. Hasil penelotian menunjukkan penggunaan edible film dari gelatin limbah tulang ayam terhadap lama penyimpanan sosis ayam selama 9 hari berpengaruh nyata terhadap nilai ph, kadar air, kadar protein dan kadar lemak. Kata kunci: edible film, kualitas kimia, limbah tulang ayam, sosis ayam Long Storage Time for Chicken Sausage using Edible Film from Gelatin Waste Chicken Bone to Chemical Quality ABSTRACT Sausage is a product made with a mixture of various ingredients with the main raw material being meat. This study aims to determine the effect of shelf life of chicken sausages using edible film from chicken bone waste gelatin on chemical quality. This research method used a completely randomized design (CRD) with one treatment factor, namely storage time. The research treatment used edible film coating from gelatin from chicken bone waste to the storage time of chicken sausages. The data obtained were analyzed statistically using analysis of variance (ANOVA). The research observation parameters included the test of the Ph value, water content, protein content and fat content. The results showed that the use of edible film from gelatin from chicken bone waste to the storage time of chicken sausages for 9 days had a significant effect on the pH value, moisture content, protein content and, fat content. KJITRO (Jurnal Ilmu dan Teknologi Peternakan Tropis) is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License. JITRO (Jurnal Ilmu dan Teknologi Peternakan Tropis) is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License. eyJITRO (Jurnal Ilmu dan Teknologi Peternakan Tropis) is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License. wJITRO (Jurnal Ilmu dan Teknologi Peternakan Tropis) is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.