PENGARUH PROPORSI PUREE WORTEL (Daucus carota L.) DAN EKSTRAK DAUN KELOR (Moringa Oleifera Lamk) TERHADAP SIFAT ORGANOLEPTIK SOSIS SAPI

Abstract

Abstrak

Sosis merupakan produk olahan daging yang cukup digemari masyarakat terutama anak dan remaja Penelitian ini bertujuan untuk mengetahui 1) pengaruh proporsi puree wortel dan ekstrak daun kelor terhadap sifat organoleptik sosis sapi meliputi warna, aroma, rasa, tekstur, kekenyalan, dan kesukaan, 2) kandungan gizi pada sosis meliputi vitamin A, serat, kalsium, dan kalium. (3) Persentase kandungan vitamin A, serat, kalsium, dan kalium sosis terhadap angka kebutuhan gizi anak sekolah dasar

Jenis penelitian ini adalah eksperimen dengan empat perlakuan proporsi puree wortel dan ekstrak daun kelor yaitu (6:1), (5:2), (4:3), dan (3:4). Pengambilan data menggunakan lembar observasi dengan jumlah panelis sebanyak 40 orang. Analisis data menggunakan uji one way anova dan uji Duncan. Kemudian dilanjutkan dengan uji kimia untuk mengetahui kandungan vitamin A dan kalsium pada ke empat proporsi sosis.

Hasil penelitian menunjukkan 1) terdapat pengaruh terhadap warna, aroma, rasa, tekstur, kekenyalan dan kesukaan sosis wortel daun kelor 2) Rentang kandungan vitamin A yaitu dengan kandungan terendah 1.626,67 IU dan tertinggi 2.040 IU, rentang kandungan serat yaitu kandungan terendah 5,86 g dan kandungan tertinggi 9,71 g, rentang kandungan kalsium yaitu dengan kandungan terendah 284,279 mg dan tertinggi 314,486 mg, serta rentang kandungan kalium yaitu dengan kandungan kalium terendah 483 mg dan tertinggi 786 mg. (3) Persentase kandungan gizi sosis tertinggi (proporsi S6:1) terhadap angka kecukupan gizi pangan jajanan anak sekolah yaitu Vitamin A yaitu antara 1700% - 2040%, Kalsium yaitu antara 118% - 142%, Kalium yaitu antara 87%, dan Serat yaitu antara 162% - 187%.

Kata kunci : Sosis, puree wortel, ekstrak daun kelor.

Abstract

Sausage is a meat-processed product that is quite popular among people, especially children and adolescents. This study aims to determine 1)the influence of the proportion of carrot puree and kelor leaf extract to organoleptic properties of cow sausage include color, aroma, taste, texture, elasticity, and liking 2)nutrition in sausages include vitamin A, fiber, calcium, and potassium. (3)Percentage of vitamin A, fiber, calcium, and potassium sausage to the nutritional needs of primary school children.

This study was experimental with four treatments of carrot puree and Moringa leaf extract (6: 1), (5: 2), (4: 3), and (3: 4). Data collection using observation sheet with number of panelist counted 40 people. Data analysis used one way anova test and Duncan test. Then followed by chemical tests to determine the content of vitamin A and calcium in the four proportions of sausage.

The results showed 1)the effect on the color, the smell, the taste, the texture, the elasticity and the taste of carrot leaf sausage 2)The vitamin A content range with the lowest content 1,626.67 IU and the highest is 2,040 IU, the fiber content range is the lowest content 5, 86 g and the highest content of 9.71 g, the calcium content range with the lowest content of 284.279 mg and the highest 314.486 mg, and potassium content range with the lowest potassium content of 483 mg and the highest of 786 mg. (3)The highest percentage of nutritional content of sausage (proportion of S6: 1) to nutritional adequacy value of school snack food is Vitamin A that is between 1700% - 2040%, Calcium is between 118% - 142%, Potassium is between 87%, and Fiber ie between 162% - 187% A that is between 1700% - 2040%, Calcium is between 118% - 142%, Potassium is between 87%, and Fiber ie between 162% - 187%.

Keywords : Sausage, carrot puree, moringa leaf extract