PENGARUH PEMBERIAN KARAGENAN DAN ASAP CAIR TEMPURUNG KELAPA TERHADAP KUALITAS DAGING SE’I BABI
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Enos Lalu Unyu(1*)
universitas Nusa Cendana
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Gemini Ermiani Mercurina Malelak(2)
universitas Nusa Cendana
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Bastari Sabtu(3)
universitas Nusa Cendana
(*) Corresponding Author
Abstract
The aims of this research were to know the impact of karagenan and coconut liquid smoke to the aroma, color, taste, total bacteria and E.coli of pork se’i. Method used in this research was completely randomized design (CRD) 4x3. The treatments were T1: Control, T2: coconut liquid smoke 0,5 %, T3: karagenan 0,5 %, T4: coconut shell liquid smoke 0,5 % + karagenan 0,5 %. Each treatment had 3 replication. Data aroma, color and taste were analyzed using non parametric test Kruskall Wallis, followed by Mann Whitney test to test the different among the treatments. Whereas data of total bacteria was analyzed using ANOVA followed by Duncan test to test the different among the treatments (SPSS 17). The result of this research shows that the adding of karagenan and its combination with coconut shell liquid smoke causes pork se’i colored more pale and could decrease the grade total bacteria of pork se”i. E.coli was not detected in pork se’i.
ABSTRAK
Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pemberian karagenan dan asap cair tempurung kelapa terhadap aroma, warna, rasa, total bakteri dan E.coli pada daging se’i babi. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) 4x3. Perlakuan yang diberikan adalah P1: Kontrol, P2: Asap Cair Tempurung Kelapa 0,5%, P3: Karagenan 0,5%, P4: Asap Cair Tempurung Kelapa 0,5% + Karagenan 0,5%. Masing – masing perlakuan mempunyai ulangan 3. Data aroma, warna dan rasa dianalisis menggunakan non parametrik test Kruskall Wallis dilanjut dengan uji Mann Whitney untuk mengetahui perbedaan diantara perlakuan. Sedangkan data total bakteri dianalisis menggunakan ANOVA dilanjut dengan uji Duncan untuk mengetahui perbedaan diantara perlakuan (SPSS 17). Hasil penelitian ini menunjukan bahwa perlakuan berpengaruh sangat nyata (P< 0,01) terhadap warna dan total bakteri daging se’i babi tetapi berpengaruh tidak nyata (P> 0,05) terhadap aroma dan rasa daging se’i babi. Sedangkan bakteri E.coli tidak terdeteksi pada semua sampel. Berdasarkan hasil penelitian, maka dapat disimpulkan bahwa pemberian karagenan, dan kombinasinya dengan asap cair tempurung kelapa menyebabkan se’i babi berwarna lebih pucat dan dapat menurunkan angka total bakteri pada se’i babi.
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