PERUBAHAN FISIK SOSIS DAGING AYAM AFKIR DENGAN PENAMBAHAN ANGKAK SEBAGAI BAHAN KURING

Abstract

This study examines the potential of Angkak as a binding compound
in the process of making chicken sausages that are rejected as curing
ingredients. These physical tests include water binding capacity, pH and
cooking losses. The design was carried out in a completely randomized
design (CRD) 4 x 4, as a treatment using the angkak level, ie without angkak
0%, angkak 0.5%, angkak 1% and angkak 1.5% with replications 4 times
followed by BNJ test. The data obtained were analyzed using the SPSS
version 24 program. The results of the diversity analysis showed that there
were significant differences between treatments (P <0.05). This difference
is followed by the BNT test, indicating that the higher the concentration of
Angkak added, the binding capacity of the water will increase (41.38 -
42.57). The results of the variance analysis for the pH value of sausages
(6.24 - 5.83), showed that there was a significant effect (P <0.05) on the
level of angkak administration which was then followed by the LSD test.
Significant influence also applies to variable cooking losses (P <0.05),
cooking shrinkage values 17.74 -12.67. The results of this study can be
concluded that at the level of 0.5% it can affect the physical properties of
water binding capacity, pH and cooking losses of rejected chicken sausages.
Keywords: Sausage, Angkak, Cooking Shrinkage, Water Binding Capacity, pH