Electronic Theses and Dissertation

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk jahe merah (Zingiber officinale var. rubrum) terhadap susut masak, kadar air, dan sifat organoleptik sosis daging sapi. Jahe merah mengandung berbagai senyawa bioaktif seperti gingerol, shogaol, zingeron, dan minyak atsiri yang berpotensi dimanfaatkan sebagai bahan tambahan alami dalam produk olahan daging. Penggunaan bubuk jahe merah diharapkan dapat meningkatkan mutu produk sekaligus memberikan karakteristik sensori yang khas. Penelitian dilaksanakan menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan lima ulangan, yaitu P0 (tanpa penambahan bubuk jahe merah), P1 (1%), P2 (2%), dan P3 (3%). Parameter yang diamati meliputi susut masak, kadar air, serta uji organoleptik yang terdiri atas warna, aroma, rasa, tekstur, dan tingkat kesukaan keseluruhan. Data dianalisis menggunakan analisis sidik ragam (ANOVA) dan dilanjutkan dengan uji Duncan apabila terdapat perbedaan antar perlakuan. Hasil penelitian menunjukkan bahwa penambahan bubuk jahe merah tidak berpengaruh (P>0,05) terhadap susut masak, warna, aroma, tekstur, dan tingkat kesukaan keseluruhan panelis. Susut masak sosis berkisar antara 1,07–1,55%. Penambahan bubuk jahe merah berpengaruh sangat signifikan (P

This study aimed to determine the effect of adding red ginger powder (*Zingiber officinale* var. *rubrum*) on the cooking loss, moisture content, and organoleptic properties of beef sausages. Red ginger contains various bioactive compounds—such as gingerol, shogaol, zingerone, and essential oils—that have the potential to serve as natural additives in processed meat products. The use of red ginger powder was expected to enhance product quality while imparting distinctive sensory characteristics. The study employed a Completely Randomized Design (CRD) with four treatments and five replications: P0 (control/no red ginger powder), P1 (1%), P2 (2%), and P3 (3%). Observed parameters included cooking loss, moisture content, and organoleptic attributes (color, aroma, taste, texture, and overall acceptability). Data were analyzed using Analysis of Variance (ANOVA), followed by Duncan’s test if significant differences between treatments were found. The results indicated that the addition of red ginger powder had no significant effect (P>0.05) on cooking loss, color, aroma, texture, or overall panelist acceptability. Sausage cooking loss ranged from 1.07% to 1.55%. However, the addition of red ginger powder had a highly significant effect (P