Karakteristik Fisikokimia, Mikrobiologi dan Organoleptik Sosis Fermentasi Daging Domba dengan Penambahan Tepung Kacang Koro

Abstract

Daging domba merupakan bagian otot skeletal dari karkas domba yang aman, layak dan lazim dikonsumsi dan dapat berupa daging segar, dingin, atau daging beku. Rata-rata kadar air dalam daging domba sebesar 76,01%, kadar abu sebesar 66%, kadar protein sebesar 19,40%, kadar lemak sebesar 2,57%, dan kadar kolesterol sebesar 81,38 mg/100 g daging. Tingginya kandungan air dan zat gizi pada daging domba membuat daging mudah mengalami penurunan kualitas. Pengolahan daging domba menjadi sosis fermentasi dapat mengurangi risiko kerusakan dan memperpanjang umur simpan. Sosis fermentasi umumnya dibuat dengan menggunakan bakteri asam laktat (BAL) sehingga menghasilkan produk yang asam dan kurang solid. Oleh karena itu, perlu ditambahkan tepung kacang koro sebagai bahan pengikat. Penelitian ini bertujuan untuk menganalisis karakteristik fisikokimia, mikrobiologi, dan organoleptik sosis fermentasi daging domba premium IPB dengan penambahan tepung kacang koro sebanyak 0% dan 30%. Analisis terdiri dari nilai pH, aw, TAT, kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, total asam lemak, total asam amino, TPA (Texture Profile Analyzer), total BAL, E. coli, S. aureus, organoleptik hedonik dan mutu hedonik. Data penelitian dianalisis menggunakan uji T dan uji Kruskal-Wallis untuk analisis sensori. Penambahan tepung kacang koro pada sosis fermentasi daging domba premium IPB meningkatkan nilai pH, springiness, chewiness, kadar protein dan kadar karbohidrat sosis fermentasi. Penambahan tepung kacang koro juga dapat menurunkan nilai TAT, aw, gumminess, kadar air, total bakteri E. coli dan S. aureus. Penambahan tepung kacang koro juga memberikan pengaruh terhadap uji hedonik meliputi aspek warna, rasa, dan tekstur, serta uji mutu hedonik meliputi aspek warna, rasa, aroma, dan tekstur sosis fermentasi. Penambahan tepung kacang koro pada sosis fermentasi memenuhi Standar Nasional Indonesia (SNI) Sosis Daging 3820-2015 terhadap nilai kadar air, kadar lemak, dan kadar protein. Penambahan tepung kacang koro mampu meningkatkan total asam lemak tak jenuh dan asam amino esensial pada sosis fermentasi. Aspek organoleptik berupa warna pada sosis fermentasi dengan penambahan tepung kacang koro lebih disukai panelis. Sosis fermentasi dengan penambahan tepung kacang koro dapat dianggap sebagai pilihan yang lebih unggul dalam hal kualitas nutrisi dan keamanan pangan dibandingkan dengan sosis fermentasi tanpa penambahan tepung kacang koro.

Lamb meat is the skeletal muscle part of the lamb carcass that is safe, suitable, and commonly consumed, and it can be in the form of fresh, chilled, or frozen meat. The average water content in lamb meat is 76,01%, ash content is 0,66%, protein content is 19,40%, fat content is 2,57%, and cholesterol content is 81,38 mg/100 g of meat. The high water and nutrient content in lamb meat make it susceptible to quality deterioration. Processing lamb meat into fermented sausages can reduce the risk of spoilage and extend shelf life. Fermented sausages are typically made using lactic acid bacteria (LAB), resulting in a product that is acidic and less firm. Therefore, it is necessary to add velvet bean flour as a binding agent. This study aims to analyze the physicochemical, microbiological, and sensory characteristics of premium IPB lamb meat fermented sausages with the addition of jack bean flour at 0% and 30%. The analysis includes pH value, water activity (aw), total acidity (TAT), water content, ash content, fat content, protein content, carbohydrate content, total fatty acids, total amino acids, Texture Profile Analyzer (TPA), total LAB, E. coli, S. aureus, hedonic sensory evaluation, and hedonic quality. The research data were analyzed using T-test and Kruskal-Wallis test for sensory analysis. The addition of jack bean flour in premium IPB lamb meat fermented sausages increased the pH value, springiness, chewiness, protein content, and carbohydrate content of fermented sausages. The addition of jack bean flour also decreased the TAT value, aw, gumminess, water content, total E. coli, and S. aureus bacteria. The addition of jack bean flour also influenced the hedonic sensory evaluation, including color, taste, and texture aspects, as well as the hedonic quality evaluation, including color, taste, aroma, and texture aspects of fermented sausages. The addition of jack bean flour in fermented sausages met the Indonesian National Standard for Meat Sausages 3820-2015 regarding water content, fat content, and protein content. The addition of jack bean flour increased the total unsaturated fatty acids and essential amino acids in fermented sausages. The sensory aspects such as color in fermented sausages with the addition of jack bean flour were preferred by the panelists. Fermented sausages with the addition of jack bean flour can be considered a superior choice in terms of nutritional quality and food safety compared to fermented sausages without the addition of jack bean flour.