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Title: | Karakteristik Nugget Ayam yang Diberi Penambahan Tepung Bunga Safron (Crocus Sativus L) |
Other Titles: | Antioxidant Activity and Organoleptic Properties of Chicken Nuggets Added with Saffron Flower Mash (Crocus Sativus L) |
Authors: | Wulandari, Zakiah Suryati, Tuti Syfa, Rafiandra Farras |
Issue Date: | 2021 |
Publisher: | IPB University |
Abstract: | Safron memiliki banyak kegunaan bagi kesehatan karena memiliki
kandungan antioksidan yang tinggi. Penambahan safron pada nugget ayam
ditujukan untuk meningkatkan kandungan antioksidannya. Penelitian ini bertujuan
menganalisis karakteristik yang meliputi sifat fisikokimia, aktivitas antioksidan dan
organoleptik nugget ayam yang diberi penambahan safron sebagai tambahan
bumbu pada proses pembuatannya. Penelitian ini menggunakan rancangan acak
lengkap (RAL) satu faktor perlakuan dengan tiga kali ulangan pembuatan nugget
ayam. Faktor perlakuan tersebut adalah penambahan tepung bunga safron dengan
persentase 0%, 0,25%, 0,5%. Hasil penelitian menunjukkan bahwa nugget ayam
dengan penambahan tepung bunga safron hingga 0,5% menghasilkan kadar air
yang nyata lebih rendah (p<0,05), tanpa perbedaan nilai pH dan aw yang nyata.
Penambahan tepung bunga safron pada nugget ayam hingga 0,5% mampu
meningkatkan aktivitas antioksidan secara nyata (p<0,05) dan menurunkan
kandungan malonaldehida sampai pada batas tidak terdeteksi. Penambahan tepung
bunga safron pada nugget ayam baik 0,25% maupun 0,5% pada seluruh kriteria
mutu uji hedonik tidak menunjukkan perbedaan yang nyata (p<0,05) dengan nugget
ayam tanpa penambahan tepung bunga safron kecuali pada kriteria mutu rasa.
Hasil uji mutu hedonik menunjukkan bahwa penambahan tepung bunga safron
berpengaruh nyata (p<0,05) terhadap warna, aroma nugget, aroma safron dan rasa.
Penambahan tepung bunga safron hingga 0,5% menghasilkan karakteristik nugget
ayam yang lebih baik, kecuali pada kriteria mutu rasa yang kurang disukai panelis. Saffron has many health benefits due to its high antioxidant content. The addition of saffron to chicken nuggets is intended to increase its antioxidant content. Thisstudy aimsto analyze the characteristics that include physicochemical properties, antioxidant activity and organoleptic chicken nuggets that were given the addition of saffron as an additional seasoning in the manufacturing process. This study used a completely randomized design (CRD) with one treatment factor with three replications of making chicken nuggets. The treatment factor was the addition of saffron flower flour with a percentage of 0%, 0.25%, 0.5%. The results showed that chicken nuggets with the addition of saffron flower flour up to 0.5% resulted in a significantly lower water content (p < 0.05), without a significant difference in pH and aw values. The addition of saffron flower flour to chicken nuggets up to 0.5% was able to significantly increase the antioxidant activity (p < 0.05) and reduce the malonaldehyde content to an undetectable limit. The addition of saffron flower flour to chicken nuggets both 0.25% and 0.5% on all hedonic test kriteria mutus did not show a significant difference (p < 0.05) with chicken nuggets without the addition of saffron flower flour except for the taste kriteria mutu. The results of the hedonic quality test showed that the addition of saffron flower flour had a significant effect (p < 0.05) on the color, aroma of nuggets, saffron aroma and taste. The addition of saffron flower flour up to 0.5% resulted in better characteristics of chicken nuggets, except for the taste criteria that the panelists did not like. |
URI: | http://repository.ipb.ac.id/handle/123456789/109320 |
Appears in Collections: | UT - Technology of Cattle Products |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Cover.pdf Restricted Access | Cover | 676.04 kB | Adobe PDF | View/Open |
Skripsi_Rafiandra Farras Syfa_D34170047-signed.pdf Restricted Access | Fullteks | 636.53 kB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 436.27 kB | Adobe PDF | View/Open |
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