Pengaruh Jenis dan Proporsi Penggunaan Tepung Jagung Terhadap Daya Ikat Air dan Kualitas Organoleptik dari Nugget Ayam Kampung
DOI:
https://doi.org/10.21776/ub.jitek.2019.014.01.5Keywords:
Nugget ayam, tepung jagung, β-karotenAbstract
Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan proporsi tepung jagung terhadap sifat daya ikat air dan organoleptik dari nugget ayam kampung. Penelitian ini menggunakan rancangan acak lengkap faktorial yang terdiri atas 2 faktor. Faktor pertama ialah 5 (lima) jenis tepung jagung, yaitu: jagung kuning (J1); jagung pulen (J2); jagung ungu (J3); jagung Provit A1 (J4); dan jagung provit A2 (J5). Faktor kedua adalah prosentase penggunaan tepung jagung terhadap berat daging ayam yang dipergunakan, yaitu 10% (T1); 20% (T2); 30% (T3) dan 40% (T4). Dari kedua faktor tersebut diperoleh 20 kombinasi perlakuan, dimana setiap kombinasi perlakuan diulang sebanyak 3 kali. Pengaruh perlakuan terhadap sifat daya ikat air dianalisis menggunakan analisis kergaman, dan  dilanjutkan dengan uji beda nyata terkecil (BNT). Data kualitas organoleptik di analisis secara statistik deskriptif.  Variabel yang diukur meliputi analisis sifat fisik daya ikat air, dan organoleptik, meliputi: warna, tekstur dan kekenyalan, cita rasa, dan penerimaan umum. Hasil penelitian menunjukkan, uji daya ikat air dari nugget ayam kampung berada pada kisaran 47,75 – 61,64%, dimana perlakuan J2T3 (jagung pulen taraf penggunaan 30 %) memiliki prosentasi daya ikat air terrendah, sedangkan yang tertinggi pada perlakuan J5T4 (jagung provit A2 taraf penggunaan 40%).  Penggunaan bahan pengisi dari kelima jenis tepung jagung (J1, J2, J3, J4 dan J5) pada taraf 40 g (T1) diperoleh daya ikat air antara 50,02 – 55,36%. Hasil uji organoleptik terhadap nugget ayam kampung, menunjukkan bahwa kombinasi perlakuan J4T1 (jagung Provit A1 dengan taraf 10%) memperoleh nilai tertinggi untuk warna, tekstur, kekenyalan, dan cita rasa, dengan skor masing-masing 6,43, 5,69, 5,83 dan 5,86, sedangkan untuk kategori “penerimaan umumâ€, nilai tertinggi diperoleh pada perlakuan J5T3 (jagung Provit A2 dengan taraf 30%), dengan skor 6,00. Dari penelitian ini dapat disimpulkan, bahwa penggunaan bahan pengisi tepung jagung Provit A1 dengan taraf 10% (40 g) memberikan hasil nugget ayam kampung dengan karakteristik kualitas nugget ayam kampung yang terbaik.
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