KUALITAS FISIK DENDENG KAMBING YANG DITAMBAHKAN TEPUNG MAGGOT BLACK SOLDIER FLY DENGAN KONSENTRASI BERBEDA
THE EFFECT OF ADDING BLACK SOLDIER FLY MAGGOT MEAL WITH DIFFERENT CONCENTRATIONS ON THE PHYSICAL QUALITY OF GROUND GOAT MEAT JERKY
Abstract
Daging kambing dapat diolah menjadi dendeng untuk memberikan variasi pada dendeng yang dijual di pasaran. Dendeng juga ditambahkan dengan tepung maggot black soldier fly (BSF) sebagai pendekatan dalam mengenalkan serangga sebagai sumber protein berkelanjutan di masa depan. Maggot BSF memiliki kemampuan untuk mematikan bakteri patogen dan virus dari pakan yang dikonsumsi sehingga cenderung lebih aman dari serangga lain, serta kaya akan kitin dan peptida antimikroba yang bagus untuk kesehatan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung maggot BSF terhadap kualitas fisik dendeng giling daging kambing yang meliputi rendemen, pH, keempukan, dan warna. Metode penelitian yang digunakan adalah rancangan acak lengkap yang terdiri dari 4 perlakuan (0%, 5%, 10%, 15%) dengan 5 kali pengulangan. Data dianalisis menggunakan analisis sidik ragam dan dilanjutkan dengan Duncan’s Multiple Range Test. Hasilnya, penambahan tepung maggot BSF tidak berpengaruh signifikan terhadap rendemen dan keempukan, tetapi berpengaruh signifikan terhadap pH dan warna. Perlakuan terbaik terdapat pada penambahan sebanyak 5% dengan karakteristik dendeng yang dihasilkan yaitu rendemen sebanyak 85,17 %, pH 5,92, keempukan 20,90 N, L* (kecerahan) 38,86, a* (kemerahan) 4,42, b* (kekuningan) 15,02, chromaticity 15,66, dan hue angle 1,28°.
ABSTRACT
Goat meat can be processed into jerky to provide variation to the jerky sold in the market. Jerky is also added with black soldier fly (BSF) maggot flour as an approach to introducing insects as a sustainable protein source in the future. BSF maggots have the ability to kill pathogenic bacteria and viruses from the feed consumed, so that they tend to be safer than other insects, and are rich in chitin and antimicrobial peptides, which are good for health. This study aims to determine the effect of adding BSF maggot flour on the physical quality of ground goat meat jerky, including yield, pH, tenderness, and color. The research method used was a completely randomized design consisting of 4 treatments (0%, 5%, 10%, 15%) with 5 repetitions. Data were analyzed using analysis of variance and continued with Duncan's Multiple Range Test. The results showed that the addition of BSF maggot flour did not have a significant effect on yield and tenderness, but had a significant effect on pH and color. The best treatment was found in the addition of 5% with the characteristics of the resulting jerky, namely a yield of 85.17%, pH 5.92, tenderness 20.90 N, L* (brightness) 38.86, a* (redness) 4.42, b* (yellowness) 15.02, chromaticity 15.66, and hue angle 1.28°.
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