Pengaruh Penambahan Ekstrak Bawang Tiwai (Eleutherine americana Merr) pada Komposisi Kimia, Kualitas Fisik, Organoleptik dan Vitamin C Nugget Ayam Arab (Gallus turcicus)
Abstrak: This research was
conducted to know the effect of different concentrations addition of Tiwai
onion extract (Eleutherine americana Merr) on chemical composition, physical,
organoleptical quality, and Vitamin C content of nugget from Gallus turcicus
meat. There were four treatments in this experiment, 1) without Tiwai onion
extract (TOE), 2) level of 5 % TOE, 3) level of 10 % TOE, 4) level of 15 % TOE.
The variable were observed of chemical composition (water, fat, and ash
content), physical quality (pH and cooking loss) and sensoric quality (colour,
taste, tenderness, texture and acceptability). Chemical composition and
physical quality were analysed by ANOVA, when the different between means were
tested by Least Significant Difference Test. Sensory characterictic quality
were analysed by hedonic test of Kruskal and Wallis. Result showed that the
addition of TOE up to 15 % affected significantly on water, fat, ash and
vitamin C content (P<0.05). Addition of TOE was also affected significantly
(P<0.05) onpH, cooking loss and all organoleptical quality except
acceptability. Result showed that the addition of TOE up to 15 % increasing
water, fat, ash and vitamin C content. Addition of TOE up to 15% decreasing
physical quality (pH and cooking loss). Organoleptical quality taste, flavor,
texture and tenderness increased but colour was decrease compare to control.
Nugget by addition EBT up to 15 % still acceptable for panelis.
Key words: nugget, Eleutherine
americana Merr extract, chemical composition, physical quality, organoleptical
quality, vitamin C content
Penulis: A Ismanto, D Arsanto,
Suhardi
Kode Jurnal: jppeternakandd140401
