Electronic Theses and Dissertation

Sosis merupakan salah satu produk olahan daging yang banyak dikonsumsi masyarakat karena memiliki kandungan gizi yang tinggi dan praktis dalam penyajiannya. Kualitas fisik sosis dipengaruhi oleh berbagai faktor, di antaranya nilai pH, daya ikat air, dan keempukan. Salah satu upaya yang dapat dilakukan untuk meningkatkan kualitas produk olahan daging adalah melalui pemanfaatan bahan tambahan alami, seperti jahe merah (Zingiber officinale var. rubrum). Jahe merah diketahui mengandung senyawa bioaktif dan enzim proteolitik yang berpotensi mempengaruhi karakteristik fisik produk daging. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk jahe merah terhadap nilai pH, daya ikat air, dan keempukan sosis daging sapi. Penelitian dilaksanakan di Laboratorium Ilmu dan Teknologi Pengolahan Daging, Laboratorium Analisis Pangan dan Hasil Pertanian, serta Laboratorium Ilmu dan Teknologi Produksi Ternak Ruminansia, Fakultas Pertanian Universitas Syiah Kuala. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu penambahan bubuk jahe merah yang terdiri atas empat taraf perlakuan, yaitu P0 (0%), P1 (1%), P2 (2%), dan P3 (3%). Setiap perlakuan diulang sebanyak lima kali sehingga diperoleh 20 unit percobaan. Data dianalisis menggunakan analisis ragam (ANOVA) dan dilanjutkan dengan uji Duncan apabila terdapat pengaruh yang nyata. Hasil penelitian menunjukkan bahwa penambahan bubuk jahe merah berpengaruh sangat nyata (P

Sausage is a processed meat product that is widely consumed by the public because it has a high nutritional content and is practical in its preparation. The physical quality of sausage is influenced by various factors, including pH value, water holding capacity, and tenderness. One effort that can be done to improve the quality of processed meat products is through the use of natural additives, such as red ginger (Zingiber officinale var. rubrum). Red ginger is known to contain bioactive compounds and proteolytic enzymes that have the potential to affect the physical characteristics of meat products. This study aims to determine the effect of the addition of red ginger powder on the pH value, water holding capacity, and tenderness of beef sausages. The study was conducted at the Meat Processing Science and Technology Laboratory, the Food and Agricultural Product Analysis Laboratory, and the Ruminant Livestock Production Science and Technology Laboratory, Faculty of Agriculture, Syiah Kuala University. The study used a Completely Randomized Design (CRD) with one factor, namely the addition of red ginger powder, consisting of four treatment levels, namely P0 (0%), P1 (1%), P2 (2%), and P3 (3%). Each treatment was repeated five times to obtain 20 experimental units. Data were analyzed using analysis of variance (ANOVA) and continued with Duncan's test if there was a significant effect. The results showed that the addition of red ginger powder had a very significant effect (P