Karakteristik Sosis Sapi dengan Substitusi Tepung Bonggol Pisang Kepok (Musa acuminata balbisiana) sebagai Pengganti Tapioka terhadap Kualitas Kimia Sosis

Characteristics of Beef Sausage with Banana weevil Flour Substitution as a Substitute for Tapioca on the Chemical Quality

Abstract

This research intends to examine the effect of substitution of banana weevil flour as a substitute for tapioca flour on the chemical and organoleptic qualities of beef sausages. The design used a completely randomized design (CRD) with 5 groups and 3 repetitions. The treatment consisted of P0 = 20% tapioca flour + 0% kepok banana hump flour, P1 = 15% tapioca flour + 5% kepok banana hump flour, P2 = 10% tapioca flour + 10% kepok banana hump flour, P3 = 5% flour tapioca + 15% kepok banana hump flour, P4 = 0% tapioca flour + 20% banana hump flour. The variables measured were amylose content, amylopectin content, carbohydrate content and elasticity while the organoleptic qualities observed were taste, aroma and color. The collected data were analyzed using Kruskla Walis analysis..The results showed that the treatment had a very significant effect (P<.0.01) on amylose levels, amylopectin levels, carbohydrate levels and elasticity as well as organoleptic quality which had a very significant effect (P<.0.01) on taste, aroma and color. Substitution of banana cob flour can increase the levels of amylose, amylopectin, carbohydrates and elasticity and reduce taste, aroma and color.

Penelitian  ini bermaksud untuk melihat pengaruh subsitusi tepung bonggol pisang sebagai pengganti tepung tapioka pada kualitas kimia dan organoleptik sosis daging sapi.Rancangan menggunakan Rancangan Acak Lengkap (RAL) dengan 5 kelompokdan ulangan sebanyak 3 kali.Perlakuan terdiri dari P₀= 20% Tepung tapioka + 0% Tepung bonggol pisang kepok, P₁= 15% Tepung tapioka + 5% Tepung bonggol pisang kepok, P₂= 10% Tepung tapioka + 10% Tepung bonggol pisang kepok, P₃= 5% Tepung tapioka + 15% Tepung bonggol pisang kepok, P₄= 0% Tepung tapioka + 20% tepung bonggol pisang.Variabel yang diukur yaitu kadar amilosa, kadar amilopektin, kadar karbohidrat dan kekenyalan sedangkan kualitas organoleptik yang diamati adalah rasa, aroma, dan warna. Data yang terkumpul dianalisis menggunakan analisis Kruskla Walis. Hasil penelitian mendapatkan, perlakuan berpengaruh sangat signifikan (P<,0,01) pada kadar amilosa, kadar amilopektin, kadar karbohidrat serta kekenyalan begitu juga dengan kualitas organoleptik memberi pengaruh sangat signifikan (P<,0,01) pada rasa, aroma dan warna. Kesimpulan,substitusi tepung bonggol pisang dapat meningkatkan kadar amilosa, amilopektin, karbohirat dan kekenyalan dan menurunkan rasa, aroma dan warna sosis.