Universitas Muhammadiyah Malang

Department of Animal Industrial Technology - student-research.umm.ac.id

RASIO DAGING DAN KULIT AYAM TERHADAP KANDUNGAN PROTEIN SOSIS AYAM

Oleh:
INDRA TIRTA WISNU WARDHANA

Abstract

This research have been executed in Central Laboratory of Processing Of

Result Livestock Faculty Of Veterinary and in Central Laboratorium of THT
Faculty Of Agriculture Muhammadiyah University of Malang, which started on
24 July until 31 July 2007.
This research aim to know protein content of chicken sausage, conducted is
addition at raw material in the form of chicken flesh added with chicke n husk.
An item of used is made chicken sausage with chicken flesh at thigh shares.
At treatment (0) used by flesh raw material 100% and at treatment (1) chicken
flesh 75% and chicken husk 25%, treatment (2) chicken flesh 50% and chicken
husk 50%, treatment (3) chicken flesh 25%, chicken husk 75% with is same
treatment at addition of flavor and materials in the form of: ice cube, Phosmix
MP, salt, sand sugar, garlic, flavor of frankfurter, flour of tapioca, flour of
maizena, Modified Starch K-01, Modified Starch Ultra Bond, cooking oil which
was then processed became a sausage dough was then into sausage selongsong
and cooked.
Research method the used is experiment method by using Complete
Random Device consisting of 4 samples and repeated by counted 4 rest ating
times. Hereinafter data analyzed by variance, if treatment have an effect on reality
or very real hence by different test of smallest reality (BNT).
Analysis of variance indicate that addition of chicken husk at raw material
making of chicken sausage have an effect on very real (P<0,01) to protein content
and mildness of chicken sausage texture.
Taken away from by conclusion is this research is addition of chicken husk
have an effect on very real (P<0,01) to protein content and quality of texture
chicken sausage. Addition of chicken husk at treatment (T3) yield protein content
of more low that is 4.355 (% b / b), texture 57.614 (mm / highest protein content
and g.dt) there are at treatment (T0) without addition of husk, equal to 12.016 (%
b / b), texture equal to 46.747 (mm / g.dt) earned degrade chicken sausage protein
rate.
Suggestion of writer, in making of chicken sausage can be conducted mixing
use chicken husk with ratio 50% chicken flesh: 50% chicken husk which the was
value of equal to 100% chic ken flesh. Require to be conducted by further research
of obstetrical about of fat of this chicken sausage.

Keyword : RASIO DAGING DAN KULIT

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