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Kembali| NIM (Student Number) | D1A016163 |
|---|---|
| Nama Mahasiswa | FINA LISTIANA |
| Judul Artikel | PENGARUH PENAMBAHAN JAMUR TIRAM PUTIH SEGAR (Pleurotus ostreatus) DENGAN PERSENTASE BERBEDA TERHADAP KEKENYALAN DAN PERSENTASE PRODUK SOSIS DAGING ITIK AFKIR |
| Abstrak | Tujuan penelitian adalah mengetahui pengaruh penambahan jamur tiram putih segar dan persentase jamur terbaik terhadap kekenyalan dan persentase produk sosis daging itik afkir. Materi yang digunakan adalah daging itik petelur afkir 2000 gram, tepung tapioka, jamur tiram putih segar, bumbu-bumbu, selongsong. Menggunakan metode eksperimen dengan rancangan acak lengkap, perlakuan P0 = Sosis tanpa jamur tiram putih segar, P1 = Sosis + 5% jamur tiram putih segar, P2 = Sosis + 10% jamur tiram putih segar, P3 = Sosis + 15% jamur tiram putih segar, P4 = Sosis + 20% jamur tiram putih segar. Variabel yang diukur adalah kekenyalan dan persentase produk. Hasil analisis variansi menunjukkan penambahan jamur berpengaruh sangat nyata (P<0,01) terhadap tingkat kekenyalan sosis daging itik afkir dan berpengaruh nyata (P<0,05) terhadap persentase produk. Hasil Uji Orthogonal Polynomial untuk kekenyalan didapatkan persamaan garis Y = 0,000042 X2 + 0,0002 X + 0,05668 dan persentase produk didapatkan persamaan garis Y = -0,004 X2 + 0,196 X + 98,48. Kesimpulan penambahan jamur tiram putih segar meningkatkan persentase produk dan menurunkan nilai kekenyalan sosis. Persentase penambahan jamur terbaik terhadap persentase produk adalah 20%, dengan nilai 100,65% dan nilai kekenyalan sosis tertinggi diperoleh pada sosis tanpa penambahan jamur tiram putih segar yaitu sebesar 0,0564mm/g/dt. |
| Abstrak (Inggris) | The purpose of this study was to determine the effect of adding fresh white oyster mushrooms and the best percentage of mushrooms on the thickness and percentage of rejected duck sausage meat sausage products. The material used was 2000 grams of laying duck duck meat, tapioca flour, fresh white oyster mushrooms, spices, shells. Using an experimental method with a completely randomized design, the treatment of P0 = sausage without fresh white oyster mushrooms, P1 = sausage + 5% fresh white oyster mushroom, P2 = sausage + 10% fresh white oyster mushroom, P3 = sausage + 15% fresh white oyster mushroom , P4 = Sausage + 20% fresh white oyster mushroom. The measured variables are plasticity and product percentage. The results of the analysis of variance showed that the addition of mushrooms had a very significant effect (P <0.01) on the level of resilience of the rejected duck sausage meat and had a significant effect (P <0.05) on the percentage of the product. Polynomial Orthogonal Test Results for elasticity obtained line equation Y = 0.000042 X2 + 0.0002 X + 0.05668 and product percentage obtained line equation Y = -0.004 X2 + 0.196 X + 98.48. Conclusion The addition of fresh white oyster mushrooms increases the percentage of the product and decreases the elasticity of sausages. The best percentage of mushroom addition to product percentage is 20%, with a value of 100.65% and the highest value of sausage elasticity obtained in sausages without the addition of fresh white oyster mushrooms that is equal to 0.0564mm / g / sec. |
| Kata Kunci | Daging itik, sosis daging, jamur tiram putih, kekenyalan sosis, persentase produk sosis |
| Nama Pembimbing 1 | Dr. Ir. AgustinusHantoro D. R., MP |
| Nama Pembimbing 2 | Dr. Ir. AgustinusHantoro D. R., MP |
| Tahun | 2020 |
| Jumlah Halaman | 36 |
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