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All Journal Jurnal Teknologi Pertanian (Agricultural Technology Journal) ZOOTEC
M. Tamasoleng
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Veterinary

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Journal : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

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PERUBAHAN FISIK SOSIS DAGING AYAM AFKIR DENGAN PENAMBAHAN ANGKAK SEBAGAI BAHAN KURING Rumondor, D.; Tinangon, R.; Paath, J.; Tamasoleng, M.; Hadju, R.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 9, No 2 (2018): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.9.2.2018.23246

Abstract

This study examines the potential of Angkak as a binding compoundin the process of making chicken sausages that are rejected as curingingredients. These physical tests include water binding capacity, pH andcooking losses. The design was carried out in a completely randomizeddesign (CRD) 4 x 4, as a treatment using the angkak level, ie without angkak0%, angkak 0.5%, angkak 1% and angkak 1.5% with replications 4 timesfollowed by BNJ test. The data obtained were analyzed using the SPSSversion 24 program. The results of the diversity analysis showed that therewere significant differences between treatments (P <0.05). This differenceis followed by the BNT test, indicating that the higher the concentration ofAngkak added, the binding capacity of the water will increase (41.38 -42.57). The results of the variance analysis for the pH value of sausages(6.24 - 5.83), showed that there was a significant effect (P <0.05) on thelevel of angkak administration which was then followed by the LSD test.Significant influence also applies to variable cooking losses (P <0.05),cooking shrinkage values 17.74 -12.67. The results of this study can beconcluded that at the level of 0.5% it can affect the physical properties ofwater binding capacity, pH and cooking losses of rejected chicken sausages.Keywords: Sausage, Angkak, Cooking Shrinkage, Water Binding Capacity, pH
Co-Authors Afriza Yelnetty Alwin K.Y Wowor D. Tatali Datukramat, D.F. Delly Rumondor E. Siswosubroto Grace Bahow, Grace Hutagalung, Truly M. J. Paath, J. Korengkeng, Agnes C. L.C.M. Karisoh Lamere, C. Lontaan, Nova Maruli Sitompul Ponto, J.H.W. R. Hadju Rahmawati Hadju Rumeen, Steviana F.J. Rumondor, D. S. Komansilan S. Sakul Siswosubroto, S.E. T. A. Ransaleleh Tinangon, R. W. J. H. Pontoh, W. J. H.