Physical and Microbiology Characterization of Chicken Sausage that Added by Oyster Mushroom
Authors
Wahid Yulianto , Lilik Malta , Bulkaini Bulkaini , Djoko Kisworo , Haryanto Haryanto , Baiq Rani Dewi Wulandani , Fahrullah FahrullahDOI:
10.29303/jbt.v24i1.6355Published:
2024-01-12Issue:
Vol. 24 No. 1 (2024): Januari - MaretKeywords:
Chicken sausage, microbiology, oyster mushroom, physical.Articles
Downloads
How to Cite
Downloads
Metrics
Abstract
Oyster mushrooms are a healthy alternative food source for reducing the fat content of sausages due to their low fat content. Chicken sausage is a processed meat product that typically contains meat, binders, and fillers. This study aimed to investigate the physical and microbiological properties of chicken sausage with varying concentrations of oyster mushrooms, which are added to improve its quality. The study employed a completely randomized design with three treatments. If a treatment showed a difference, the Duncan Multiple Range Test was conducted. The treatments consisted of J0: 0% oyster mushroom, J1: 1% oyster mushroom, and J2: 2% oyster mushroom. Statistically, the use of different concentrations of oyster mushrooms did not result in a significant difference (P>0.05) in the water binding capacity, breaking power, pH, and total plate count of chicken sausages. However, the addition of oyster mushroom concentrations can improve the physical and microbiological quality of the sausages. The addition of different concentrations of oyster mushroom to chicken meat sausage resulted in a water binding capacity of 39.28-46.12%, breaking strength of 0.4-0.5 kg/cm2, pH value of 6.46-6.56, and total plate count of 1.57-1.86 cfu/g. The treatment that yields the highest water binding capacity (45.06%), breaking power (0.04 kg/cm2), pH (6.56), and total plate count (1.57 cfu/g) is the addition of 1% oyster mushroom concentration. The concentration of oyster mushroom used in the preparation of chicken meat sausages should not exceed 1% of the total sausage mixture.
References
Ambari P.D.F., Anwar. & Damayanthi E. (2014), Formulasi Sosis Analog Sumber Protein Berbasis Tempe dan Jamur Tiram sebagai Pangan Fungsional Kaya Serat. Jurnal Gizi dan Pangan, 9(1): 65-72. DOI: https://doi.org/10.25182/jgp.2014.9.1.%25p
Angraini D.A. 2014. Proporsi Tepung Porang (Amorphophallus mueleri Blume): Tepung Maizena terhadap Karakteristik Sosis Ayam. Jurnal Pangan dan Agroindustri, 2(3): 214-223.
Annisa N., Sa’ban F.A. & Hanidah I. (2017). Diversifikasi Produk Olahan Jamur (Pleurotus ostreatus) sebagai Peningkatan Pengetahuan Keterampilan dalam Upaya Mendukung Hidup Sehat: Studi Kasus RW 05 Desa Cipacing-Jatinangor. Prosiding Penelitian & Pengabdian Kepada Masyarakat, 4(3): 441-447. DOI: https://doi.org/10.24198/jppm.v4i3.18624
Badan Standarisasi Nasional. (1995). Sosis Daging. SNI 01-3820-1995.
Badan Standarisasi Nasional. (2008). Metode Pengujian Cemaran Mikroba dalam Daging, Telur, dan Susu serta Hasil Olahannya. SNI 2897:2008.
Bulkaini., Kisworo D. & Yasin M. (2019). Karakteristik Fisik dan Nilai Organoleptik Sosis Daging Kuda Berdasarkan Level Substitusi Tepung Tapioka. Jurnal Veteriner, 20(4): 548-557. DOI: https://doi.org/10.19087/jveteriner.2023.24.3
Heryani S. & Aviana T. (2018). Perlakuan Bahan Baku dan Jenis Bahan Pengisi pada Karakteristik Sosis Jamur Tiram (Pleurotus ostreotus). Warta Industri Hasil Pertanian, 34(2): 89-95. DOI: http://dx.doi.org/10.32765/warta%20ihp.v34i2.3608
Ismanto A., Lestyanto D.P., Haris M.I. & Erwanto Y. (2020). Komposisi Kimia, Karakteristik Fisik, dan Organoleptik Sosis Ayam dengan Penambahan Karagenan dan Transglutaminase. Sains Peternakan, 18(1): 73-80. DOI: http://dx.doi.org/10.20961/sainspet.v%vi%i.27974
Ismanto A. & Subaihah S. (2020). Sifat Fisik, Organoleptik dan Aktivitas Antioksidan Sosis Ayam dengan Penambahan Ekstrak Daun Sirsak (Annona muricate L). Jurnal Ilmu Peternakan dan Veteriner Tropis, 10(1): 45-54. DOI: https://doi.org/10.46549/jipvet.v10i1.84
Irawati A., Warnoto. &Kususiyah. (2015). Pengaruh Pemberian Jamur Tiram Putih (Pleurotus ostreatus) terhadap pH, DMA, Susut Masak dan Uji Organoleptik Sosis Daging Ayam Broiler. Jurnal Sain Peternakan Indonesia, 10(2):125-135. DOI: https://doi.org/10.31186/jspi.id.10.2.125-135
Laksono M.A., Bintoro V.P. & Mulyani S. (2012). Daya Ikat Air, Kadar Air, dan Protein Nugget Ayam yang Disubstitusi dengan Jamur Tiram Putih (Pleurotus ostreatus). Animal Agriculture Journal, 1(1): 685-696.
Lengkey H.A.W., Sembor S., Garnida M., Edianingsih D., Nanah P. & Balia N. (2016). Pengaruh Pemberian Margarin terhadap sifat Fisiko Kimiawi dan Sensoris Sosis Ayam Petelur Afkir. Jurnal Agritech, 36(3): 279-285. DOI: https://doi.org/10.22146/agritech.16590
Mudawaroch R. E., Setiyono., Yusiati L.M. Suryanto E. (2018). Perubahan Warna Sosis Ayam Fermentasi dengan Penambahan Nitrit dan Bakteri Asam Laktat. Jurnal RISET Agribisnis & Peternakan, 3(2):50-60.
Pinardi J., Widawati L. & Nur’aini H. (2020). Karakteristik Mutu Sosis Ayam dengan Variasi Substitusi Kacang Merah (Phaseolus vulgaris L). Jurnal Agroqua, 18(2): 194-201. DOI: https://doi.org/10.32663/ja.v%vi%i.1480
Prisilia F.H., Praptiningsih Y. & Fauziah R.R. (2017). Karakteristik Sosis Berbahan Baku Campuran Jamur Tiram Putih (Pleurotus ostreatus) dan Otak Sapi. Jurnal Agroteknologi, 11(2): 117-127. DOI: https://doi.org/10.19184/j-agt.v11i02.6516
Prastini A.I. & Widjanarko S.B. (2015). Pembuatan Sosis Ayam menggunakan Gel Porang (Amorphophallus muelleri Blume) sebagai Bahan Pengikat terhadap Karakteristik Sosis. Jurnal Pangan dan Agroindustri, 3(4): 1503-1511.
Purmaindah C. & Estuti W. (2022). Sifat Organoleptik dan Kandungan Protein Formulasi “Soataram” Sosis Jamur Tiram (Pleurotusostreatus) dan Tepung Ampas Tahu. Jurnal Pustaka Padi: Pusat Akses Kajian Pangan dan Gizi, 1(2): 44-50.
Rizaldi A., Zelpina E. & Oktarina K. (2022). Cemaran Coliform dan Total Plate Count pada Daging Ayam Broiler: Studi Kasus di Pasar Tradisional Kabupaten Barito Timur. Jurnal Sains dan Teknologi Peternakan, 4(1): 28-33. DOI: https://doi.org/10.31605/jstp.v4i1.2085
Sangadji I., Jurianto. & Rijal M. (2019). Lama Penyimpanan Daging Ayam Broiler terhadap Kualitasnya ditinjau dari Kadar Protein dan Angka Lempeng Total Bakteri. Biosel: Biology Science and Education, 8(1): 47-58. DOI: https://doi.org/10.33477/bs.v8i1.846
Setyawan I. M. E., Lindawati, S. A. & Miwada I. N. S. (2017). Evaluasi Tingkat Cemaran Mikroba pada Daging Ayam yang Dipasarkan Di Beberapa Pasar di Kota Denpasar. Jurnal Perternakan Tropika, 5(2),311–323.
Suwiti N.K., Susilawati N.N.C. & Swacita I.B.N. (2017). Karakteristik Fisik Daging Sapi Bali dan Wagyu. Buletin Veteriner Udayana, 9(2): 125-131. DOI: https://doi.org/10.21531/bulvet.2017.9.2.125
Wardani N.A. & Widjanarko S.B. (2013). Potensi Jamur Tiram (Pleurotus ostreatus) dan Gluten dalam Pembuatan Daging Tiruan Tinggi Serat. Jurnal Teknologi Pertanian, 14(3): 151-164.
Widyastuti N. 2019. Pengolahan Jamur Tiram (Pleurotus ostreatus) sebagai Alternatif Pemenuhan Nutrisi. Jurnal Sains dan Teknologi Indonesia, 15(3): 1-7. DOI: http://dx.doi.org/10.29122/jsti.v15i3.3391
Yusuf M., Wihansah R.R.S., Arifin M., Oktaviana A.Y., Rifkhan., Negara J.K. & Sio A.K. (2016). Kualitas Fisik, Mikrobiologis dan Organoleptik Sosis Ayam Komersil yang Beredar di Tempat Berbeda di Bogor. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, 4(2): 296-299.
Zebua A.E.H., Rusmarilin. & Limbaong N.I. (2014). Pengaruh Perbandingan Kacang Merah dan Jamur Tiram Putih dengan Penambahan Tapioka dan Tepung Talas terhadap Mutu Sosis. Jurnal Rekayasa Pangan dan Pertanian, 2(4): 92-101.
License
Copyright (c) 2024 Wahid Yulianto, Lilik Malta, Bulkaini Bulkaini, Djoko Kisworo, Haryanto Haryanto, Baiq Rani Dewi Wulandani, Fahrullah Fahrullah
This work is licensed under a Creative Commons Attribution 4.0 International License.
Jurnal Biologi Tropis is licensed under a Creative Commons Attribution 4.0 International License.
The copyright of the received article shall be assigned to the author as the owner of the paper. The intended copyright includes the right to publish the article in various forms (including reprints). The journal maintains the publishing rights to the published articles.
Authors are permitted to disseminate published articles by sharing the link/DOI of the article at the journal. Authors are allowed to use their articles for any legal purposes deemed necessary without written permission from the journal with an acknowledgment of initial publication to this journal.