Kualitas Fisik Ta’bu (Sosis Darah Tradisional) yang Ditambahkan Pasta Asam Jawa (Tamarindus indica L)

Physical Quality Of Ta'bu (Traditional Blood Sausage) Added with Tamarind Pasta (Tamarindus indica L)

Abstract

ABSTRAK

Suatu penelitian bertujuan untuk mengetahui kualitas fisik ta’bu (sosis darah tradisional Sabu) dengan penambahan pasta asam jawa (Tamarindus indica L). Materi yang digunakan adalah darah kambing, daging kambing, hati, parutan kelapa setengah tua, asam jawa, tepung beras hitam, lemak abdominal, garam, dan bumbu dapur. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Perlakuan terdiri dari P0= tanpa penambahan pasta asam jawa; P1= penambahan pasta asam jawa 2%; P2= penambahan pasta asam jawa 4%; P3= penambahan pasta asam jawa 6%. Variabel yang diamati adalah: rendemen, pH, susut masak dan warna L, a, b. Data dianalisis dengan menggunakan Analysis Of Variance (ANOVA). Hasil penelitian menunjukkan, penambahan pasta asam jawa mempengaruhi warna L (kecerahan) ta’bu sedangkan nilai rendemen, pH, susut masak, warna a dan b adalah sama. Disimpulkan, penambahan pasta asam jawa dengan level pemberian yang berbeda, memberikan kualitas fisik ta’bu terhadap rendemen, pH, susut masak, warna a dan b relatif sama tetapi berpengaruh terhadap warna L (kecerahan) dengan level pemberian yang baik pada level 2%.

A study aimed to determine the physical quality of ta’bu (traditional Sabbu blood sausage) with the addition of tamarind pasta (Tamarindus indica L) The materials used was goat blood, lamb, liver, grated half old coconut, tamarind, black rice flour, abdominal fat, salt, and kitchen spices. The experimental design used was a completely randomized design (CRD) with 4 treatments and 3 replications. The treatments consisted of P0 =without the addition of tamarind pasta; P1 =addition of 2% tamarind pasta; P2 = addition of 4% tamarind pasta; P3 = addition of 6% tamarind pasta. The variables observed were: yield, pH, cooking losss and color L, a, b. The data were analyzed using Analysis Of Variance (ANOVA). The results showed that the addition of tamarind paste affected the color L (brightness) of ta’bu, while the yield value, pH, cooking loss, colors a and b were the same. It was concluded, the addition of tamarind paste with different levels of administration gave ta’bu physical qualities to yield, pH, cooking loss, colors a and b were relatively the same but had an effect on color L (brightness) with a good level of administration at the level of 2%.