PENGARUH PENAMBAHAN BIT (Beta vulgaris) SEBAGAI PEWARNA ALAMI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI SOSIS DAGING SAPI

Winanti, Enggar Restu (2013) PENGARUH PENAMBAHAN BIT (Beta vulgaris) SEBAGAI PEWARNA ALAMI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI SOSIS DAGING SAPI. Other thesis, Universitas Sebelas Maret.

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    Abstract

    Sausages are a food product that has been consumed by many people in the world. Sausages are normally processed with nitrite in order to keep the colour of beef. After further study has been conducted, it is now known that nitrite contains elements that are carcinogenic, therefore further researches has been conducted to find an alternative for nitrite as a food preservative. Beet are suspected to be a natural dye. This research was conducted to study the effect of beet as a natural dye and its combination effect on chemical quality, physical, and sensory in beef sausage. Beet was used as pasta were 0%; 5%; 10% and 15%. Each treatment consisted of two replications. The observed variables were chemical qualities (moisture, protein, and fat), physical qualities (colour), and sensory (colour, taste, texture, aroma, and overall). The content of sausages samples were then compared with SNI and sensorial attributes were compared between sausages that addition with beet and sausages without addition beet. This study used Completely Randomized Design with one factor, namely the increase variation ratio of beet using ANOVA with a significance level α = 5%. The results indicated that the addition of beet as much 5% showed the best results based on sensory quality (p,5%). The addition of beet significantly increased of moisture and antioxsidant activity, but not affect protein and fat content. The addition of beet also increased colour’s intensity of beef sausages. The result of an analysis moisture of addition beet, formula that complied of SNI standart are 0% and 5% beet, that value are 62,498% and 67,529%. For the fat content, all of formulas complied of SNI standart because among from 8,150% to 8,882%. Protein content, all of formulas complied of SNI standart because among from 13,840% to 14,255%. The addition of beet also increased antioxidant’s activity of beef sausages Sosis adalah salah satu bahan pangan yang sudah banyak dikonsumsi oleh masyarakat dunia. Penggunaan nitrit sebagai bahan pewarna dapat mempertahankan warna merah daging sapi. Setelah diketahui bahwa nitrit ini bersifat karsinogenik, maka dicari bahan alami alternatif untuk menggantikan nitrit. Bit diduga dapat menjadi bahan pewarna alami. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bit sebagai pewarna alami berdasarkan kualitas kimia, fisik, dan sensori sosis sapi. Bit yang digunakan dalam bentuk pasta bit dengan prosentase 0%; 5%; 10% dan 15%. Setiap perlakuan diulang 2 kali. Variabel yang diamati adalah kualitas kimia (kadar air, protein, dan lemak), fisik (warna), dan sensori (warna, rasa, tekstur, aroma, dan overall). Kandungan sampel sosis kemudian dibandingkan dengan SNI serta dilakukan perbandingan sifat sensoris antara sosis yang ditambah bit dengan sosis tanpa penambahan bit. Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu faktor yaitu variasi penambahan bit menggunakan metode ANOVA dengan taraf signifikansi α = 5%. Hasil penelitian menunjukkan bahwa penambahan bit sebanyak 5% menunjukkan hasil yang terbaik berdasarkan kualitas sensori (p<0,05). Penambahan bit secara signifikan meningkatkan kadar air dan aktivitas antioksidan, tapi tidak mempengaruhi kadar protein dan lemak. Penambahan bit juga meningkatkan intensitas warna pada sosis daging sapi. Berdasarkan analisis kadar air dari perlakuan penambahan bit, formula yang memenuhi standar SNI yaitu 0% dan 5% bit, dengan kadar air 62,498% dan 67,529%. Untuk kadar lemak, semua formula dapat memenuhi standar SNI karena berkisar dari 8,150% sampai 8,882%. Untuk analisis kadar protein, semua formula dapat memenuhi standar SNI karena berkisar dari 13,840% sampai 14,255%. Semakin tinggi penambahan bit, maka semakin tinggi pula aktivitas antioksidannya.

    Item Type: Thesis (Other)
    Subjects: S Agriculture > SB Plant culture
    Divisions: Fakultas Pertanian
    Depositing User: Vignasari Kokasih
    Date Deposited: 10 May 2014 05:39
    Last Modified: 10 May 2014 05:39
    URI: https://eprints.uns.ac.id/id/eprint/15701

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