Pengaruh Penggunaan Tepung Bunga Rosella (Hibiscus sabdariffa Linn) terhadap Kualitas Kimia Daging Se’i Kambing

The Effect of Using Rosella Flower Flour (Hibiscus sabdariffa Linn) on the Chemical Quality of Se'i Goat Meat

Abstract

The purpose of this research is to investigate the impact that the incorporation of rosella flower flour (Hibiscus sabdariffa Linn) has on the chemical compounds that are present in goat flesh se'i. Goat flesh, rosella flour, and a selection of spices are some of the components that were utilized in this investigation. The experimental treatments consist of the following: P0, which is goat meat that has not been treated with rosella flour (the control), P1, which is goat meat that has 0.5% rosella flour added to it, P2, which is goat meat that has 1% rosella flour added to it, and P3, which is goat meat that has 1.5% rosella flour added to it. A total of sixteen experimental units were produced as a consequence of this study's utilization of a fully randomized design (CRD), which included four treatments and four replications. ANOVA, which stands for analysis of variance, was the statistical approach that was utilized in this investigation. The variables that are taken into consideration include the amount of crude fiber, water content, fat content, and protein content. According to the results of this research, the therapy did not have an influence that was statistically significant (P>0.05) on any of the variables that were examined. It can be concluded that the incorporation of rosella flour into goat se'i at a concentration ranging from 0.5 to 1.5 results in the same levels of water content, protein content, fat content, and crude fiber content as when rosella flour is not used.

Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tepung bunga rosella (Hibiscus sabdariffa Linn) terhadap kandungan senyawa kimia yang terdapat dalam se'i daging kambing. Daging kambing, tepung rosella, dan beberapa rempah-rempah merupakan beberapa komponen yang digunakan dalam penelitian ini. Perlakuan percobaan meliputi: P0, yaitu daging kambing yang tidak diberi tepung rosella (kontrol), P1, yaitu daging kambing yang diberi tepung rosella 0,5%, P2, yaitu daging kambing yang diberi tepung rosella 1%, dan P3, yaitu daging kambing yang diberi tepung rosella 1,5%. Sebanyak enam belas unit percobaan dihasilkan sebagai akibat dari penggunaan rancangan acak lengkap (RAL) dalam penelitian ini, yang meliputi empat perlakuan dan empat kali ulangan. ANOVA, yang merupakan singkatan dari analisis variansi, merupakan pendekatan statistik yang digunakan dalam penelitian ini. Variabel yang menjadi bahan pertimbangan adalah jumlah serat kasar, kadar air, kadar lemak, dan kadar protein. Berdasarkan hasil penelitian, terapi tidak memberikan pengaruh yang signifikan secara statistik (P>0,05) terhadap semua variabel yang diteliti. Dapat disimpulkan bahwa penambahan tepung rosella ke dalam se'i kambing dengan konsentrasi 0,5-1,5 menghasilkan kadar air, kadar protein, kadar lemak, dan kadar serat kasar yang sama dengan tanpa penambahan tepung rosella.