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Sarisando Mbinu Peka
universitas Nusa Cendana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Veterinary

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KUALITAS SOSIS BABI YANG DIBERI TEPUNG TALAS SEBAGAI PENGGANTI TEPUNG TAPIOKA Ridvel Soleman Sembong; Sarisando Mbinu Peka; Pieter Rihi Kale; Gemini Ermiani Mercurina Malelak
JURNAL NUKLEUS PETERNAKAN Vol 6 No 1 (2019): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v6i1.1883

Abstract

The purpose of this study was to determine the effect of using of taro meal as a substitute of tapioca meal on nutritive value (water, protein, fat, carbohydrate), fibre, amilose and amilopectin pork sausage. Completely Randomized Design (CRD) with four treatments: TK0 = without taro meal (Control), TK50 = tapioca meal 50% + taro meal 50%, TK75 = tapioca meal 25% + taro meal 75%, and TK100 = taro meal 100% (tapioca 0 %). Statistical analysis showed that using taro meal substituting of tapioca meal increased significantly fiber (P<0.05). Using 100% of tapioca meal or 100% taro meal increased significantly (P<0,05) carbohydrate, amilose and amilopectin were same and higher than mixed of tapioca and taro together (P<0.01). Protein and fat content was not change (P>0,05). In conclusion, substitute tapioca meal with taro meal 50%-100% did not change the protein and fat content, but increase water and fibre content of pork sausage. Content of amilose and amilopectin are similar at level 100% of tapioca meal or 100% taro meal. ABSTRAK Tujuan penelitian adalah untuk mengetahui pengaruh penggunaan tepung talas sebagai pengganti tepung tapioka terhadap nilai nutrisi ( kandungan air, protein, lemak, karbohidrat), serat pangan, amilosa dan amilopektin yang terkandung dalam sosis babi. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan empat perlakuan yaitu TK0 = tanpa penambahan tepung talas (Kontrol), TK50=Penggunaan tepung tapioka 50% + tepung talas 50%, TK75=Penggunaan tepung tapioka 25% + tepung talas 75%, dan TK100= Penggunaan tepung Talas 100% (tapioka 0%). Setiap perlakuan terdiri dari 3 ulangan. Hasil analisis statistik menunjukkan bahwa penggantian tepung talas menyebabkan kandungan air dan serat pangan sosis babi meningkat (P<0,05). Pada pemberian tapioka 100% ataupun tepung talas 100% mempenaruhi kandungan karbohidrat (P<0,05), amilosa dan amilopektin sama dan lebih tinggi dibanding jika kedua jenis tepung dicampur (P<0.01). Kandungan protein dan lemak sosis babi tidak berubah (P>0,05). Hasil penelitian ini menyimpulkan bahwa penggantian tepung tapioka oleh tepung talas 50%-100% tidak merubah kandungan protein dan lemak, namun meningkatkan kandungan air sosis babi dan serat pangant. Kandungan amilosa dan amilopektin sosis babi sama pada penggunaan 100% tepung tapioka atau 100% tepung talas dibanding dengan penggunaan campuran kedua tepung tersebut..
PENGARUH PENGGUNAAN TEPUNG KELADI (Colocasia Esculenta) SEBAGAI PENGGANTI TAPIOKA TERHADAP KUALITAS ORGANOLEPTIK SOSIS BABI 1 (The effect of using taro flour (colocasia esculenta) as substitution of tapioca on organoleptics quality of pork sausage) Sarisando Mbinu Peka; Gemini Malelak; Pieter Rihi Kale
JURNAL NUKLEUS PETERNAKAN Vol 8 No 1 (2021): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v8i1.3620

Abstract

The purpose of this study was to determine the effect of using flour taro as a substitution of tapioca on organoleptic quality of cooked pork sausage. Completely Randomized Design (CRD) with four treatments and three replications was used in this experiment. The treatment consisted of TK0 = without addition of taro flour (Control), TK50 = Use of tapioca flour 50% + flour 50%, TK75 = Use of tapioca flour 25% + flour 75%, and TK100 = Flour 100% (tapioca 0 %). The results showed that using of flour taro was highly significant (P<0.01) influenced the color, aroma and taste of pork sausage. As the taro flour increased, the color of sausage changed to brown, reduced the aroma and taste of sausage. To sum up, using taro flour 50%-100% as a substitution of tapioca flour causes the sausage become browner; reduce aroma and taste.
Co-Authors Gemini Ermiani Mercurina Malelak Gemini Malelak Pieter Rihi Kale Ridvel Soleman Sembong