PENGARUH PENAMBAHAN GULA SORGUM (Sorghum Bicolor) TERHADAP KARAKTERISTIK FISIKOKIMIA SOSIS DAGING BEBEK PETELUR AFKIR
Abstract
Penelitian ini bertujuan mengetahui pengaruh penambahan gula sorgum terhadap karakteristik fisikokimia dan organoleptik sosis daging bebek petelur afkir. Rancangan Acak Lengkap (RAL) digunakan dengan 4 perlakuan konsentrasi gula sorgum (0%, 0,5%, 1,5%, dan 2,5% per 200 g daging) dan 3 ulangan. Parameter yang diuji meliputi kadar air, abu, protein, lemak, pH, WHC, total fenol, tekstur (kekerasan & elastisitas), serta uji organoleptik (warna & aroma). Hasil menunjukkan penambahan gula sorgum berpengaruh signifikan (α<0,05) terhadap kadar air (67,89%→65,54%), kadar abu (1,41%→2,74%), total fenol (31,64→42,22 mgGAE/g), pH (6,47→6,14), WHC (67,06%→65,61%), kekerasan (21,41→25,70 N/gf), elastisitas (18,73→25,78 N/mm²), serta kesukaan warna dan aroma. Kadar protein (21,56-21,65%) dan lemak (4,98-5,23%) tidak berbeda signifikan. Konsentrasi gula sorgum 2,5% (P3) merupakan perlakuan terbaik karena menghasilkan sosis dengan kualitas fisikokimia yang baik dan tingkat penerimaan panelis tertinggi.
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DOI: https://doi.org/10.37905/jjft.v8i02.39812
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