Deviartha, Gusti Ayu Karisma (2022) Pengaruh Konsentrasi Garam Dapur (NaCl) Terhadap Karakteristik Urutan Ayam (Sosis Terfermentasi). Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2022.
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Abstract
THE EFFECT OF KITCHEN SALT (NaCl) CONCERTATION ON CHICKEN URUTAN (FERMENTED SAUSAGE) CHARACTERISTIC Chicken urutan is fermented chicken sausage that has a dense texture with a savory taste. This study aims to determine the effect of salt concentration on the characteristics of chicken urutan organoleptically and increase the nutritional value. This type of research was Experimental with Completely Randomized Block Design (RDBC), 5 treatments and 3 replications with a salt concentration of 1%, 2%, 3%, 4%, and 5% of the chicken urutan. Organoleptic testing showed that salt concentration had a significant effect on scent, texture, taste, overall acceptance, texture quality, and taste quality but had no significant effect on color and scent quality. Increasing salt concentration had no effect on protein content, fat content, carbohydrate content, water content, and ash content. Salt concentration had no effect on protein content, fat content, carbohydrate content, water content, and ash content. The best treatments were P1 (1%) and P2 (2%) with a color preference level of 2.82-2.86 (neutral), scent 3.12-3.77 (neutral-like), texture 1.73-2 .59 (dislike-neutral), taste 3.50-4.29 (likes), overall acceptance 4.06-4.30 (likes), scent quality 1.99-2.13 (slightly savory, slightly sour), texture quality 2.42-2.79 (slightly dense-solid), and taste quality 2.44-2.53 (slightly salty-savory), with protein 34.21-35.73%/ww, fat 7.03 -7.56%/bb, carbohydrates 1.46-1.75%/bb, water content 52.92-52.95%, and ash content 2.83-3.49%/bb. One serving of 50 grams of chicken urutan contains 17,5 grams of protein that meets 28% of the daily adequacy, 3,5 grams of fat meets 5,2% of the daily adequacy, 1 gram of carbohydrates meets 0,28% of the daily adequacy, water content 26,5%, and ash content of 1,5%/bb. Keywords : Urutan, Salt, Protein, Fat, Carbohydrate
| Item Type: | Thesis (Diploma) |
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| Uncontrolled Keywords: | Urutan, Salt, Protein, Fat, Carbohydrate |
| Subjects: | L Education > L Education (General) |
| Divisions: | Jurusan Gizi > Prodi D4 |
| Depositing User: | Gusti Ayu Karisma Deviartha |
| Date Deposited: | 12 Jul 2022 03:28 |
| Last Modified: | 12 Jul 2022 03:28 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/9450 |
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