Pengaruh Suplementasi Tepung Spirulina (Arthrospira platensis) dan Minyak Ikan Terhadap Kualitas Kimia Sosis Daging Ayam Kampung Super (Gallus gallus domesticus)
Penulis Utama
:
Aisyah Rahayu
NIM / NIP
:
H0520009
×<p class="MsoNormal" xss=removed><span lang="EN" xss=removed>This research aims to analys the
effect of chemical quality of super native chicken sausage suplementation with
spirulina flour </span><span lang="EN-US" xss=removed>(<i>Arthrospira platensis</i>)
and fish oil </span><span lang="EN" xss=removed>with different levels. This research was conducted from September
2023 to June 2024 at the Laboratory of Animal Products Processing Industry,
Faculty of Animal Husbandry, Sebelas Maret University, Surakarta and the
Laboratory of Meat Science and Technology, Faculty of Animal Husbandry, Gadjah
Mada University, Yogyakarta. Chemical characteristics data were analyzed by
analysis of variance in the Completely Randomized Design (CRD) with four
treatments and three replications of sausage. The research treatments included sausage
formulation suplementation 0,8% spirulina flour and 0,5% fish oil (P1), suplementation
1,6% spirulina flour and 1% fish oil (P2), suplementation 2,4% spirulina flour
and 1,5% fish oil (P3), and suplementation 3,2% spirulina flour and 2% fish oil
(P4). The observed variables included testing the moisture, protein, fat, and
collagen content using the FOSS FoodScan Near-infrared (NIR) Spectrophotometer.
Chemical test data were analyzed by <a name="_Hlk114951497">Analysis of Variance
</a>(ANOVA) and if there was a significant effect of the treatment, it was
continued using the Tukey test. The results showed that suplementation of
spirulina flour and fish oil had significant effect (P<0><span lang="EN-US" xss=removed>The increased use of spirulina flour and
oil raises the fat and collagen content in joper chicken sausages. The results
of this study can be concluded that the use of spirulina flour up to a level of
2,4% and fish oil up to a level of 1,5% produces chemical quality that can be
applied to the production of joper chicken sausages.</span><span lang="EN" xss=removed><o></o></span></p>
×
Penulis Utama
:
Aisyah Rahayu
Penulis Tambahan
:
-
NIM / NIP
:
H0520009
Tahun
:
2025
Judul
:
Pengaruh Suplementasi Tepung Spirulina (Arthrospira platensis) dan Minyak Ikan Terhadap Kualitas Kimia Sosis Daging Ayam Kampung Super (Gallus gallus domesticus)
Edisi
:
Imprint
:
surakarta - Fak. Peternakan - 2025
Program Studi
:
S-1 Produksi Ternak
Kolasi
:
Sumber
:
Kata Kunci
:
sausage, joper chicken, spirulina flour, fish oil, suplementation, chemical quality
Jenis Dokumen
:
Skripsi
ISSN
:
ISBN
:
Link DOI / Jurnal
:
-
Status
:
Public
Pembimbing
:
1. Prof. Ir. Lilik Retna Kartikasari, M.P., M.Agr.Sc., Ph.D., IPU., ASEAN Eng. 2. Dr. Ir. Adi Magna Patriadi Nuhriawangsa, S.Pt., M.P., IPU., ASEAN Eng.
Penguji
:
1. Bayu Setya Hertanto, S.Pt., M.Sc.
Catatan Umum
:
Fakultas
:
Fak. Peternakan
×
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