ELTHALIA , SALSABILA (2026) KARAKTERISTIK KIMIA DAN SENSORI SOSIS NABATI JAMUR TIRAM DENGAN PENAMBAHAN TEPUNG LABU KUNING DAN MOCAF. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung labu kuning dan mocaf terhadap karakteristik kimia dan sensori sosis nabati jamur tiram, serta menentukan formulasi terbaik. Penelitian ini disusun secara non faktorial dengan 4 kali ulangan dalam Rancangan Acak Kelompok Lengkap (RAKL). Perlakuan terdiri atas enam taraf formulasi tepung labu kuning : mocaf yaitu 0%:25% (P1), 5%:20% (P2), 10%:15% (P3), 15%:10% (P4), 20%:5% (P5), dan 25%:0% (P6). Data yang diperoleh dianalisis kesamaan ragamnya dengan menggunakan uji Bartlett dan kemenambahan data diuji dengan uji Tukey. Data kemudian dianalisis dengan sidik ragam dan diuji lanjut dengan uji Beda Nyata Jujur (BNJ) pada taraf 5%. Pengujian dilakukan dengan alat Texture Analyzer dengan empat kali ulangan. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh sangat nyata terhadap sifat sensori dan kimia sosis nabati jamur tiram. Perlakuan terbaik terdapat pada P3 (10% tepung labu kuning : 15% mocaf) yang menghasilkan sosis nabati dengan kadar air (61,70%), kekerasan (hardness) sebesar 109,74 N, kekompakan (cohesiveness) sebesar 1,79 dan kekenyalan (springiness) sebesar 7,2 mm. Pengujian deskriptif menghasilkan sosis nabati dengan warna kuning kecoklatan (4,7) dan tekstur kompak (4,7). Analisis terbaik menunjukkan kadar abu 2,34%, kadar protein 3,87%, kadar lemak 7,45%, dan kadar serat kasar 3,18%. Kata kunci: sosis nabati, tepung labu kuning, mocaf This study aimed to determine the effect of adding pumpkin flour and mocaf on the chemical and sensory characteristics of oyster mushroom-based sausages, as well as to determine the best formulation. The study was arranged non-factorially with 4 repetitions in a Complete Randomized Block Design (CRBD). The treatment consisted of six levels of pumpkin flour: mocaf formulation, namely 0%:25% (P1), 5%:20% (P2), 10%:15% (P3), 15%:10% (P4), 20%:5% (P5), and 25%:0% (P6). The data obtained were analyzed for similarity of variance using the Bartlett test and the additivity of the data was tested using the Tukey test. The data were then analyzed by variance analysis and further tested with the Honest Significant Difference (HSD) test at the 5% level. Testing was carried out using a Texture Analyzer with four repetitions. The results showed that the treatment had a very significant effect on the sensory and chemical properties of the oyster mushroom-based sausage. The best treatment was found in P3 (10% pumpkin flour: 15% mocaf) which produced a sausage with a moisture content (61.70%), hardness of 109.74 N, cohesiveness of 1.79, and springiness of 7.2 mm. Descriptive testing produced a sausage with a brownish yellow color (4.7) and a compact texture (4.7). The best analysis showed ash content of 2.34%, protein content of 3.87%, fat content of 7.45%, and crude fiber content of 3.18%. Keywords: vegetable sausage, pumpkin flour, mocaf
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | 500 ilmu pengetahuan alam dan matematika > 540 Kimia dan ilmu yang berhubungan 600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan |
| Program Studi: | FAKULTAS PERTANIAN (FP) & PASCASERJANA > Prodi S1 Teknologi Hasil Pertanian |
| Pengguna Deposit: | 2605882029 Digilib |
| Date Deposited: | 15 Jun 2026 05:16 |
| Terakhir diubah: | 15 Jun 2026 05:16 |
| URI: | http://digilib.unila.ac.id/id/eprint/100419 |
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