Kualitas Kimia dan Fisik Budik (Sosis Darah Tradisional Rote) Babi yang Diberi Tambahan Tepung Beras Hitam (Oryza sativa L.indica)

The Chemical and Physical Qualities of Budik ( Rote Traditional Blood Sausage) Pork with Additional Black Rice Flour (Oryza sativa L.indica)

Abstract

This research aimed to determine the chemical and physical qualities of budik (Rote traditional blood sausage)
with the addition of black rice flour (Oryza sativa L.indica). The materials used are pork blood, pork abdominal
fat, black rice flour, palm sugar, salt and seasoning. The experimental design used was a completely
randomized design (CRD) with 4 treatments and 3 replications. The treatments consisted of P0 = without black
rice flour; P1 black rice flour 2% ; P2 = black rice flour 4%; P3 = black rice flour 6%. The parameter tested is
protein levels, cholesterol, crude fiber, pH, and cooking loss. The data obtained is analyzed using ANOVA
followed by Duncan's test to determine the differences between treatments. The results showed that the
addition of black rice flour to the budik had a real effect (P<0,05) on protein levels, cholesterol levels, crude
fiber, pH and cooking loss. The lowest protein content was 11,79% at P3 (6% black rice flour), lowest
cholesterol was 33,84% at P2 (4% black rice flour). Highest crude fiber was 3,48% at P3 (6% black rice flour),
lowest pH was 5,08% at P3 (6% black rice flour), highest cooking loss was 41,67% at P3 (6% black rice flour).
Based on the results of the study, it can be concluded that giving black rice flour can increase crude fiber and
cooking loss and reduce protein content, cholesterol and pH.

Penelitian ini bertujuan untuk mengetahui kualitas kimia dan fisik budik (sosis darah tradisional Rote) dengan
penambahan tepung beras hitam (Oryza sativa L.indica). Materi yang digunakan adalah darah babi, lemak
abdomen babi, tepung beras hitam, gula lontar, garam, dan bumbu dapur. Rancangan percobaan yang
digunakan adalah rancangan acak lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Perlakuan terdiri dari
P0= tanpa tepung beras hitam; P1= tepung beras hitam 2%; P2= tepung beras hitam 4%; P3= tepung beras hitam
6%. Parameter yang adalah kadar protein, kolesterol, serat kasar, pH, dan susut masak. Data yang diperoleh
dianalisis menggunakan ANOVA dilanjutkan dengan Uji Duncan untuk mengetahui perbedaan diantara
perlakuan. Hasil penelitian menunjukkan bahwa penambahan tepung beras hitam pada budik berpengaruh
nyata (P<0,05) terhadap kadar protein, kadar kolesterol, serat kasar, pH, dan susut masak. Kadar protein
terendah terdapat pada P3 (tepung beras hitam 6%) sebesar 11,79%, kadar kolesterol terendah pada P2 (tepung
beras hitam 4%) sebesar 33,84%. Serat kasar tertinggi pada P3 (tepung beras hitam 6%) sebesar 3,48%, pH
terendah terdapat pada P3 (tepung beras hitam 6%) sebesar 5,08%, susut masak tertinggi pada P3 (tepung beras
hitam 6%) sebesar 41,67%. Berdasarkan hasil penelitian maka dapat disimpulkan bahwa pemberian tepung
beras hitam dapat meningkatkan serat kasar dan susut masak serta menurunkan kadar protein, kolesterol dan
pH.