Analisis Protein dan pH Kerupuk Daging Sapi Dengan Penambahan Ekstrak Daun Kelor

Abstract

Abstrak. Tujuan penelitian ini adalah untuk melihat pengaruh penambahan ekstrak daun kelor terhadap gizi kerupuk daging sapi. Penelitian ini dilaksanakan di Laboratorium Ilmu dan Teknologi Pengolahan Daging Program Studi Peternakan Fakultas Pertanian Universitas Syiah Kuala. Analisis protein dilakukan di LaboratoriumIlmu Nutrisi Ternak Program Peternakan Fakultas Pertanian Universitas Syiah Kuala. Analisis pH di Laboratorium Ilmu Teknologi Pengolahan Susu Program Studi Peternakan Fakultas Pertanian Universitas Syiah Kuala Banda Aceh dan pengeringan dengan mesin Hohenheim dilakukan di UKM Meugah Plik, Desa Cot Cut Kecamatan Kutabaro, Aceh Besar. Rancangan penelitian yang digunakan pada penelitian ini yaitu Rancangan Acak Lengkap (RAL) dengan 4 perlakuan (P0: 0 ml ekstrak daun kelor; P1: 15 ml ekstrak daun kelor; P2: 20 ml ekstrak daun kelor; P3: 25 ml ekstrak daun kelor) dan 6 (enam) ulangan, sehingga diperoleh 24 sampel unit percobaan. Parameter yang diukur adalah Protein dan pH. Data yang diperoleh dianalisis dengan menggunakan ANOVA (Analisis of Variance), jika terdapat perbedaan antar perlakuan dilakukan Uji lanjut beganda Duncan. Berdasarkan hasil penelitian yang telah dilaksanakan didapatkan  rataan nilai protein kasar secara berurutan adalahP0: 14.75%; P1: 14.89%; P2: 14.58%; dan P3: 13.59%. Sedangkan rataan nilai pH secara berurutan adalah P0: 6.58; P1: 6.73; P2: 6.66; dan P3: 6.59. Penambahan ekstrak daun kelor tidak berpengaruh nyata (P>0.05) terhadap pH kerupuk daging sapi. Kesimpulan penelitian ini adalah penambahan ekstrak daun kelor tidak mempengaruhi nilai protein kasar dan nilai pH kerupuk daging sapi.

Abstract. The purpose of this study was to determine the effect of moringa leaf extract addition on the nutrition of beef crackers. This research was conducted at the Meat Processing Science and Technology Laboratory of the Animal Husbandry Study Program, Faculty of Agriculture, Syiah Kuala University. Protein analysis was conducted at the Animal Nutrition Laboratory of the Animal Science Program, Faculty of Agriculture, Syiah Kuala University. The pH analysis was conducted at the Laboratory of Dairy Processing Technology, Faculty of Agriculture, Syiah Kuala University Banda Aceh, and drying with a Hohenheim machine was carried out at UKM Meugah Plik, Cot Cut Village, Kutabaro District, Aceh Besar. The research design used in this study is a completely randomized design (CRD) with 4 treatments (P0: 0 ml of moringa leaf extract; P1: 15 ml of moringa leaf extract; P2: 20 ml of moringa leaf extract; P3: 25 ml moringa extract) and 6 (six) replicates, resulting in 24 samples of experimental units. The parameters measured were protein and pH. The data obtained were analyzed using ANOVA (Analysis of Variance), if there were differences between treatments, Duncan's double further test was conducted. Based on the results of the research that has been carried out, the average value of crude protein is P0: 14.75%; P1: 14.89%; P2: 14.58%; and P3: 13.59%. While the average pH value is P0: 6.58; P1: 6.73; P2: 6.66; and P3: 6.59. The addition of moringa leaf extract had no significant effect (P>0.05) on the pH of beef crackers. This study concludes that the addition of Moringa leaf extract does not affect the crude protein value and pH value of beef crackers.