Aktivitas Antioksidan dan Akseptabilitas Sosis Daging Broiler dengan Penambahan Lidah Buaya (Aloe vera)
DOI:
https://doi.org/10.26418/jpb.v1i1.56436Keywords:
antioksidan, broiler, daging, lidah buaya, sosisAbstract
The high content of salt, sodium, and saturated fatty acids in sausages, has caused many people to switch to healthy products. This study aims to determine the antioxidant activity and acceptability of broiler meat sausages with the addition of aloe vera. This research method uses Complete Random Design (CBD) with 1 factor, the addition of aloe vera juice substituting ice water is 0: 100, 25:75, 50:50, 75:25, and 100: 0%. The variables observed were antioxidant, protein, texture and organoleptic. The results of this study indicate that the addition of aloe vera has a significant effect on antioxidant activity 34.27-42.01% but does not have a significant effect on protein 13.82-14.76%, texture 0.91-0.93 N and organoleptic include aroma, taste, texture and fondness. The best treatment from the research that has been done is F3 (addition of aloe vera as a substitute for ice water 75%: 25%) with a protein average of 14.75%, antioxidant activity 39.85%, the level of elasticity 0.9336N, aroma 3.83, taste 3.53, texture 3.87 and fondness 3.63. it was concluded that the addition of aloe vera can be used as a substitute for ice water in the processing of broiler chicken sausages so as to produce chicken sausages with good antioxidant activity, protein, texture and acceptability.References
Cahyadi, W. (2012). Analisis dan Aspek Kesehatan Bahan Tambahan Pangan. Bumi Aksara: Jakarta.
Irawati A., Wartono dan Kususiyah. (2015). Pengaruh Pemberian Jamur Tiram Putih (Pleurotus ostreatus) terhadap pH, DMA, Susut Masak dan Uji Organoleptik Sosis Daging Ayam Broiler. Jurnal Sain Peternakan Indonesia. 10(2).
Priyanto, G. (1988). Teknologi Pengawetan Pangan. PAU UGM: Yogyakarta.
Rahardjo, S. (2003). Kajian Proses dan Formulasi Pembuatan Sosis Nabati dari Jamur Tiram Putih (Pleurotus ostreatus). Jurnal. Bogor Fakultas Teknologi Pertanian.
SNI 01-3820-1995. Standar Nasional Indonesia (SNI). Sosis Daging. Badan Standarisasi Nasional: Jakarta.
Soeparno. (1994). Ilmu dan Teknologi Daging. Gadjah Mada University Press: Yogyakarta.
Steel, R.G.D. dan Torrie, J.H. (1994). Prinsip dan Prosedur Statistika: Suatu Pendekatan Biometrik. Jakarta: Gramedia.
Sultana, B. dan Anwar, F. (2008). Flavonols (kaempeferol, quercetin, myricetin) contents of selected fruits, vegetables and medicinal plants. Food Chemistry. 108(3): 879-884.
Winanti E.R, Andriani M.A.M, dan Edhi, N. (2013). Pengaruh Penambahan Bit (Beta vulgaris) Sebagai Pewarna Alami Terhadap Karakteristik Fisikokimia dan Sensori Sosis Sapi. Jurnal teknosains pangan. 2(4).
Downloads
Published
Issue
Section
License
Copyright (c) 2022 Abdil Farid Alkadri, Retno Budi Lestari, Dela Heraini
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Authors retain the copyright and have full control over their own published scholarly work. This allows the scientific community to have free and immediate access to the content as soon as the work is published online. Authors grant us the right of first publication and dissemination of the articles.
[NAMA JURNAL] is an open-access journal in accordance with the Creative Commons Attribution-ShareAlike 4.0 International License.
(CC BY-SA 2.0) License that allows others to Share "” copy and redistribute the material in any medium or format; Adapt "” remix, transform, and build upon the material for any purpose, even commercially.
