Pengaruh Penggunaan Tepung Ubi Jalar Ungu (Ipomoea batatas lam poir) Sebagai Pengganti Tepung Tapioka Terhadap Kualitas Sosis Babi (Effect of Using Purple Sweet Potato (Ipomoea batatas lam poir) meal as supplement substituting Tapioca meal on pork sausage
DOI:
https://doi.org/10.57089/jplk.v1i3.417Keywords:
Purple sweet potato flour, sausage, antioxidant, proteinAbstract
Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung ubi jalar ungu sebagai pengganti tepung tapioka terhadap antioksidan, protein, warna, tekstur, dan rasa sosis babi. Materi yang digunakan adalah daging babi yang diambil dari bagian paha, tepung tapioka, tepung ubi jalar ungu, bawang merah, bawang putih, lada, pala, susu skim, pecahan es batu, garam. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Perlakuan terdiri dari TU0 = 100% tepung tapioka (tanpa tepung ubi jalar ungu/kontrol); TU10 = tepung ubi jalar ungu 10% + 90% tepung tapioka, TU20 = tepung ubi jalar ungu 20% + 80% tepung tapioka ; dan TU30 = tepung ubi jalar ungu 30% + 70% tepung tapioka. Parameter yang diamati meliputi antioksidan, protein, warna, tekstur, dan rasa. Hasil analisis statistik menunjukkan bahwa penggunaan tepung ubi jalar ungu berpengaruh sangat nyata (PË‚0,01) terhadap antioksidan, warna, tekstur, dan rasa sosis babi dan berpengaruh nyata (PË‚0,05) terhadap protein sosis babi. Kadar antioksidan sosis babi terendah terdapat pada perlakuan TU0 (Tanpa tepung ubi jalar ungu) yaitu 27,23%, dan tertinggi terdapat pada perlakuan TU30 yaitu 75,60%. Kadar protein sosis babi 10,93% dan skor rasa tertinggi sosis babi (sangat enak) terdapat pada perlakuan TU10 yaitu 10,93%. Semakin tinggi persentase pemberian tepung ubi jalar ungu, semakin coklat warna sosis babi dan semakin halus tekstur sosis babi. Kesimpulannya, penggunaan tepung ubi jalar ungu dalam pengolahan sosis babi sebagai subtitusi tepung tapioka menyebabkan kandungan antioksidan sosis babi meningkat, warna lebih coklat, tekstur lebih halus dan dan rasa sosis babi lebih enak.
Kata kunci : Tepung ubi jalar ungu, sosis, antioksidan, protein.
This study aims to determine the effect of using purple sweet potato meal to substituse tapioca meal on antioxidant, protein, color, texture, and taste of pork sausage. The materials used in processing pork sausage were: ham and leg, tapioca meal, purple sweet potato meal, onion, garlic, pepper, nutmeg, skim milk, ice cubes, and salt. Completely randomized design (CRD) 4 treatments with 4 replicates was applied in the trial. The 4 treatment were TU0 = 100% tapioca meal (without purple sweet potato meal/control); TU10 = purple sweet potato meal 10% + 90% tapioca meal, TU20 = purple sweet potato meal 20% + 80% tapioca meal; and TU30 = purple sweet potato meal 30% + 70% tapioca meal. Variabless observed were antioxidants, proteins, colors, textures, and taste. The result of statistical analysis shows that the effect of usin purple sweet potato meal is highly significant (PË‚0.01) on antioxidant, color, texture, and taste of pork sausage and significantly (PË‚0.05) on pork sausage protein. The lowest antioxidant level of pork sausage was found in treatment of TU0 (without purple sweet potato meal) which was 27.23%, and the highest was in TU30 treatment which was 75.60%. The pork sausage protein level 10.93% and the highest taste score of pork sausage (very tasty) was found in the TU10 treatment of 10.93%. The higher the percentage of purple sweet potato meal, the more brown the color of pork sausage and the smoother the texture of pork sausage. In conclusion, using purple sweet potato meal to substitute tapioca meal in pork sausage processing increases the antioxidant content sausage, browner the color, smoother the texture and better the taste pork sausage.
Keywords: Purple sweet potato flour, sausage, antioxidant, protein
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