<![CDATA[Tepung bonggol pisang kepok memiliki kandungan pati yang sama dengan tapioka, amilosa dan amilopektin yang tinggi sehingga dapat dijadikan alternatif sebagai bahan pengisi, pengental dan bahan pengikat di dalam pembuatan sosis. Tujuan penelitian untuk mengukur pengaruh substitusi tepung bonggol pisang kepok terhadap kualitas kimia dan organoleptik. Materi yang digunakan adalah daging ayam kampung, tepung bonggol pisang, tepung tapioka dan bumbu-bumbu lain. Metode yang digunakan adalah metode Rancangan Acak Lengkap dengan 5 perlakuan yaitu substitusi tepung bonggol pisang: 0%, 5%, 10%, 15%, 20% dan setiap perlakuan terdiri dari 3 ulangan. Variabel yang diteliti adalah kandungan kadar protein, kadar lemak, kadar air, kadar abu, serat kasar dan organoleptik. Hasil penelitian ini membuktikan bahwa dengan substitusi tepung bonggol pisang dalam pengolahan sosis ayam kampung dapat berpengaruh nyata (P<0,05) terhadap kadar protein, kadar lemak, kadar air, kadar abu, serat kasar, rasa, aroma, tetapi tidak berpengaruh nyata (P>0,05) pada warna sosis daging ayam kampung. Simpulan, penggunaan tepung bonggol pisang kepok mampu mensubstitusi tapioka dan memberikan nilai yang berbeda terhadap kualitas kimia yaitu kadar protein, lemak, air abu dan serat kasar dan sifat organoleptik yaitu, rasa dan aroma serta warna yang sama terhadap sosis daging ayam kampung. Secara kualitas kimia substitusi 15% tepung bonggol pisang kepok mampu menghasilkan sosis yang lebih baik sedangkan secara organoleptik substitusi tepung bonggol 5% mampu menghasilkan sosis yang lebih baik. Kepok Banana hump flour has the same starch content as tapioca, amylose and amylopectin which is high so that it can be used as an alternative as a filler, thickener and binder in making sausages. The purpose of the study was to measure the effect of substitution of kapok banana hump flour on chemical and organoleptic The materials used are free-range chicken, kapok banana hump flour, tapioca flour and other spices. The method used is the Complete Randomized Design (RAL) method of 5 treatments, namely the substitution of kepok banana hump flour: 0%, 5%, 10%, 15%, 20% and each treatment consists of 3 tests. The variables studied were protein content, fat content, water content, ash content, crude fiber and organoleptics. The results showed that, the substitution of kapok banana hump flour in making native chicken sausage had a significant effect (P<0,05) on protein content, fat content, ash content, crude fiber, taste, scent, but had no significant effect (P>0,05) on the color of native chicken sausage. In conclusion, the use of kapok banana hump flour is able to substitute tapioca and provide different values to chemical qualities, namely protein, fat, ash water and crude fiber levels and organoleptic properties, namely, taste and aroma and the same color to native chicken meat sausages. In terms of chemical quality, 15% of kepok banana hump flour substitution is able to produce better sausages while organoleptically the substitution of 5% kepok banana hump flour is able to produce better sausages ]]>
