Skripsi Jurusan Tata Boga - Fakultas Teknik UM, 2014

Ukuran Huruf:  Kecil  Sedang  Besar

Pengaruh Penggunaan Ubi Jalar Ungu (Ipomea batatas varietas samarinda) sebagai Filler terhadap Kadar Antosianin, Sifat Fisik dan Organoleptik Nugget Ayam

Oky Nur Rani

Abstrak


ABSTRAK

Rani, Oky Nur. Pengaruh Penggunaan Ubi Jalar Ungu (Ipomea batatas varietas samarinda) sebagai Filler terhadap Kadar Antosianin, Sifat Fisik dan Organoleptik Nugget Ayam. Skripsi. Jurusan Teknologi Industri, Fakultas Teknik, Universitas Negeri Malang. Pembimbing (I) Dr. Dra. Titi Mutiara K., M.P. (II) Ir.Issutarti

Kata kunci: nugget ayam, filler, tepung dan pati ubi jalar ungu, antosianin, tekstur, warna, organoleptik.

Ubi jalar merupakan salah satu jenis umbi-umbian sumber pati. Ubi jalar ungu memiliki kelebihan dibandingkan ubi jalar warna lain yaitu kadar antosianin yang tinggi. Ubi jalar ungu sebagai sumber pati dan tinggi antosianin dapat dimanfaatkan sebagai filler nugget ayam.

Tujuan dari penelitian ini adalah mengetahui perbedaan kadar antosianin pada nugget ayam filler tepung ubi jalar ungu dan nugget ayam filler pati ubi jalar ungu, sifat fisik (tekstur dan warna) dan organoleptik yang meliputi warna, tekstur dan aroma nugget ayam. Metode pengujian antosianin menggunakan pH-differential Spektrofotometer uv vis, metode pengujian tekstur menggunakan Tensile strength dan metode pengujian warna menggunakan Hunter Color Reader. Data hasil penelitian dianalisis secara statistik menggunakan ANOVA dan DMRT (Duncan’s Multiple Range Test).

Hasil penelitian menunjukkan bahwa kadar antosianin, tekstur, tingkat kecerahan (a*) dan tingkat warna kuning (b*) terdapat perbedaan; kadar antosianin nugget ayam filler tepung ubi jalar ungu 0,21 ppm dan antosianin nugget ayam filler pati ubi jalar ungu 0,002 ppm; tekstur nugget ayam filler pati ubi jalar ungu 20,7, nugget ayam filler terigu 14,9 dan nugget ayam filler tepung ubi jalar ungu 13,8; tingkat kecerahan (L*) nugget ayam filler terigu 55,9, nugget ayam  filler pati ubi jalar ungu 52,5 dan nugget ayam filler tepung ubi jalar ungu 48,2; tingkat warna kuning (b*) nugget ayam filler terigu17,7, nugget ayam filler pati ubi jalar ungu 16,1 dan nugget ayam filler tepung ubi jalar ungu 14,2. Tingkat warna merah (a*) tidak terdapat perbedaan; nugget ayam  filler tepung ubi jalar ungu14,3, nugget ayam filler terigu 13,4 dan nugget ayam filler pati ubi jalar ungu 13,3. Hasil organoleptik nugget ayam menunjukkan terdapat perbedaan pada warna, tekstur dan aroma. Warna dan tekstur paling disukai nugget ayam  filler terigu. Aroma paling disukai nugget ayam filler tepung ubi jalar ungu.

 

ABSTRACT

Rani, Oky Nur. The Effect of Using Purple Sweet Potato (Ipomea batatas varetas samarinda ) as a Filler on the Anthocyanin Content, Physical Characteristics and Organoleptic Test of Chicken Nugget. Thesis.Industrial Engineering Department, Faculty of Engineering, State University of Malang. Advisor (I) Dr. Dra. Titi Mutiara K., M.P. (II) Ir.Issutarti

Keywords: Chicken nugget, filler, flour and starch purple sweet potato, anthocyanin, texture, colour, organoleptic test

Sweet potato is a source type of a starch tuber. Purple sweet potato has an strength of color rather than another sweet potato that is the high level of anthocyanin. Purple sweet potato as source of a starch and high anthocyanin can be used as filler of a chicken nuggget.

The objectives of this research were to find the difference of anthocyanin level from chicken nugget with flour of purple sweet potato filler and chicken nugget with the starch of purple sweeet potato filler, physical characteristics (texture and color) and organoleptic is color, texture and flavor of the chicken nugget. The method to test the anthocyanin use pH-differential Spektrofotometeruvvis, the method to test the texture use Tensile strength and a method of testing color use Hunter Color Reader. Data result of the research were analyzed statistically using ANOVA and DMRT(Duncan’s Multiple Range Test.

Result of the research showed that anthocyanin-content, texture, and the rate of brightness (L*) and the level of yellow color (b*) showed difference; anthocyanin-content of chicken nugget with flour purple sweet potato filler 0,21 ppm and chicken nugget with starch purple sweet potato filler 0,002 ppm; texture of chicken nugget with starch purple sweet potato filler 20,7, chicken nugget with wheat filler 14,9 and chicken nugget with flour purple sweet potato filler 13,8; the rate of brightness (L*) chicken nugget with wheat filler 55,9,chicken nugget with starch purple sweet potato filler 52,5 and chicken nugget with flour purple sweet potato filler 48,2; the level of yellow color (b*)chicken nugget with wheat filler 17,7, chicken nugget with starch purple sweet potato filler 16,1and chicken nugget with flour purple sweet potato filler14,2. The level of red color (a*) not different; chicken nugget with flour purple sweet potato filler 14,3, chicken nugget with wheat filler 13,3, chicken nugget with starch purple sweet potato filler 13,3.Result of the organoleptic shows that there are different on color, texture and flavor. The most fovorited color and texture chicken nugget with wheat filler. The most favorited flavor chicken nugget with flour purple sweet potato filler.