KUALITAS BUDIK (SOSIS DARAH TRADISIONAL) BABI DENGAN PENAMBAHAN TEPUNG BERAS MERAH (Oryza nivara) (The quality of pork budik (traditional blood sausage) with addition red rice (oryza nivara) flour)
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Carolus Baromeus Rowa Bata(1)
Fakultas Peternakan, Universitas Nusa Cendana
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Heri Armadianto(2)
Fakultas Peternakan, Universitas Nusa Cendana
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Gemini Ermiani Mercurina Malelak(3*)
Fakultas Peternakan, Universitas Nusa Cendana
(*) Corresponding Author
Abstract
Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung beras merah (Oriza nivara) terhadap kualitas budik (sosis darah tradisional) babi. Materi yang digunakan dalam penelitian ini adalah darah babi, tepung beras merah, lemak hewani, gula lontar, garam, dan bumbu dapur seperti: bawang merah, bawang putih, lengkuas, ketumbar, sereh dan lada. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Perlakuan terdiri dari BMO = tanpa tepung beras merah; BM2 = tepung beras merah 2% (w/w); BM4 = tepung beras merah 4% (w/w); BM6 = tepung beras merah 6% (w/w). Parameter yang diamati meliputi kadar air, abu, protein, lemak, pH dan susut masak. Hasil analisis statistik menunjukan bahwa pemberian tepung beras merah pada budik berpengaruh sangat nyata (P<0,01) terhadap kadar air, kadar abu, kadar protein dan kadar lemak. Perlakuan berpengaruh nyata (P<0,05) terhadap susut masak dan tidak berpengaruh (P>0,05) terhadap pH budik. Kadar air dan kadar abu budik yang terendah terdapat pada perlakuan BM2 (2% tepung beras merah) yaitu 50,83% dan 2,16%. Protein budik tertinggi dan lemak terendah terdapat pada perlakuan BM0 (kontrol) yaitu 11,83% dan 9,45%. Kesimpulannya, pemberian tepung beras merah dengan level perlakuan yang berbeda dapat menurunkan kadar protein dan susut masak budik. Semakin tinggi pemberian tepung beras merah, semakin meningkat kadar air dan abu budik, namun presentasenya lebih rendah dibanding kontrol. Kadar lemak meningkat namun semakin meningkatnya level tepung beras merah kadar lemak semakin menurun.
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