dc.contributor.advisor | Arifin, Muhamad | |
dc.contributor.advisor | Arief, Irma Isnafia | |
dc.contributor.author | Sinaga, Yosafat Sabam Sahalatua | |
dc.date.accessioned | 2024-07-16T09:20:46Z | |
dc.date.available | 2024-07-16T09:20:46Z | |
dc.date.issued | 2024 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/153855 | |
dc.description.abstract | Sosis fermentasi merupakan produk olahan dari campuran daging, lemak, kultur bakteri asam laktat (BAL), dan bumbu lainnya yang dimasukkan ke selubung sosis. Sosis fermentasi umumnya tidak menggunakan tepung dalam komposisi sebagai bahan tambahan. Penambahan tepung kacang koro pedang dapat meningkatkan kualitas karakteristik kimia dan total BAL sosis fermentasi. Penelitian ini bertujuan menguji kandungan sifat kimia dan total BAL pada sosis fermentasi daging domba premium dengan penambahan tepung kacang koro. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan penambahan tepung kacang koro pedang (0% dan 30%) dengan 3 kali pengulangan secara duplo. Prosedur analisis yang digunakan dalam penelitian ini merupakan analisis kadar air, kadar protein, kadar lemak, kadar karbohidrat, kadar abu, dan total BAL. Data hasil analisis diolah menggunakan uji T. Hasil analisis menunjukkan perbedaan signifikan pada kadar air dan kadar karbohidrat dengan penambahan tepung kacang koro. Secara keseluruhan tidak terdapat perbedaan signifikan pada sosis fermentasi daging domba premium dengan penambahan tepung kacang koro pedang pada karakteristik kimia dan total BAL dengan total BAL yang memenuhi standar pangan fungsional. | |
dc.description.abstract | Fermented sausage is a processed product made from mixture of meat, fat, lactic acid bacteria (LAB) culture, and other seasonings that inserted to sausage casing. Fermented sausage generally does not used flour as an additive. The addition of jack bean flour can improve fermented sausage the quality of chemical and total LAB characteristic. This study conducted to examine the chemical and total LAB properties of premium lamb fermented sausages with jack bean flour addition. The research used completely randomized design (CRD) with the addition
of jack bean flour (0% and 30%) and 3 times repeated in duplo. The analysis procedures used in this research were analysis of water content, protein content, fat content, carbohydrate content, ash content, and total LAB. The data from the analysis were processed using a T-test. The results of the analysis showed significantly different on water content and carbohydrate content. Generally, there is not significantly different on fermented sausage with jack bean flour addition of the chemical and total LAB that has met functional food standards. | |
dc.description.sponsorship | | |
dc.language.iso | id | |
dc.publisher | IPB University | id |
dc.title | Karakteristik Kimia dan Total Bakteri Asam Laktat Sosis Fermentasi Daging Domba Premium dengan Penambahan Tepung Kacang Koro | id |
dc.title.alternative | Chemical Characteristic and Total Lactic Acid Bacteria of Fermented Sausage Premium Lamb Meat with Addition of Jack Bean Flour | |
dc.type | Skripsi | |
dc.subject.keyword | characteristic | id |
dc.subject.keyword | fermented sausage | id |
dc.subject.keyword | jack bean flour | id |