Electronic Theses and Dissertation

Nugget merupakan salah satu produk olahan daging yang banyak dikonsumsi karena memiliki nilai gizi yang tinggi, praktis dalam penyajian, serta mudah diterima oleh masyarakat. Salah satu upaya pengembangan produk dilakukan melalui pemanfaatan bahan tambahan alami, seperti jahe merah (Zingiber officinale var. rubrum), yang mengandung senyawa bioaktif berupa gingerol, shogaol dan zingerone. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan bubuk jahe merah terhadap susut masak, kadar air, dan sifat organoleptik nugget daging sapi. Penelitian dilaksanakan pada 13 April sampai 13 Mei 2025 di Laboratorium Ilmu dan Teknologi Pengolahan Daging, Program Studi Peternakan, Fakultas Pertanian, Universyitas Syiah Kuala. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan, yaitu P0 (0%), P1 (1%), P2 (2%), dan P3 (3%) bubuk jahe merah, masing-masing lima ulangan. Parameter yang diamati meliputi susut masak, kadar air, warna, aroma, rasa, dan tekstur. Data dianalisis menggunakan analisis sidik ragam (ANOVA) dan dilanjutkan dengan uji Duncan apabila terdapat perbedaan nyata.
Hasil penelitian menunjukkan bahwa penambahan bubuk jahe merah tidak berpengaruh nyata (P>0,05) terhadap susut masak, kadar air, aroma, dan tekstur nugget daging sapi. Nilai kadar air berkisar antara 62,63–64,28%, sedangkan skor aroma berkisar 3,44–3,92 dan tekstur 3,24–3,72. Penambahan bubuk jahe merah berpengaruh nyata (P

Nuggets are a widely consumed processed meat product due to their high nutritional value, convenience in preparation, and broad consumer acceptance. One approach to product development involves the use of natural additives, such as red ginger (Zingiber officinale var. rubrum), which contains bioactive compounds including gingerol, shogaol, and zingerone. This study aimed to analyze the effect of adding red ginger powder on the cooking loss, moisture content, and organoleptic properties of beef nuggets. The research was conducted from April 13 to May 13, 2025, at the Meat Processing Science and Technology Laboratory, Animal Science Study Program, Faculty of Agriculture, Syiah Kuala University. A Completely Randomized Design (CRD) was employed with four treatments—P0 (0%), P1 (1%), P2 (2%), and P3 (3%) red ginger powder—each with five replications. The parameters observed included cooking loss, moisture content, color, aroma, taste, and texture. Data were analyzed using Analysis of Variance (ANOVA), followed by Duncan's test where significant differences were found. The results indicated that the addition of red ginger powder did not significantly affect (P>0.05) the cooking loss, moisture content, aroma, or texture of the beef nuggets. Moisture content values ​​ranged from 62.63% to 64.28%, while aroma scores ranged from 3.44 to 3.92 and texture scores from 3.24 to 3.72. However, the addition of red ginger powder had a significant effect (P