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SUPEROVULASI PADA INDUK SAPI BALI (SUPEROVULATION ON BALI COWS) Burhanuddin *; W. Marlene Nalley; Thomas Mata Hine; Heri Armadianto
JURNAL NUKLEUS PETERNAKAN Vol 1 No 1 (2014): Juni 2014
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v1i1.696

Pengaruh superovulasi pada korpus luteum (CL) sapi bali telah diteliti. Ten sapi bali tidak bunting berumur antara lima sampai tujuh tahun dalam kondisi baik, partus normal dan siklus estrus yang teratur digunakan dalam penelitian ini. Injeksi seri Prostaglandin (PGF2ᾳ) diikuti oleh suntikan gonadotropin eksogen yang diberikan kepada sapi sebagai perlakuan. Jumlah korpus luteum dievaluasi dan dikelompokkan menjadi tiga kategori tinggi (> 7), menengah (3-6) dan rendah (0-2). Kegiatan ovarium ditentukan dengan palpasi rektal terutama tentang jumlah korpus luteum setelah program superovulasi. Hasil penelitian menunjukkan bahwa 50% dari sapi memiliki rata-rata jumlah 4.00 CL (kategori sedang), 20% dengan rata-rata 7,50 CL (kategori tinggi), dan 30% adalah kategori rendah dengan rata-rata jumlah 1,7 CL.

KUALITAS BAKSO BABI YANG DIBERI LAPISAN PENUTUP KITOSAN, KARAGENAN DAN GELATIN PADA LAMA PENYIMPANAN YANG BERBEDA Danial O. Tulasi; Pieter Rihi Kale; Heri Armadianto
JURNAL NUKLEUS PETERNAKAN Vol 3 No 1 (2016): Juni 2016
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v3i1.788

This study aimed to determine the organoleptic and chemical quality of pork meatball covered by coating and store in different time. The materials used were chitosan, carrageenan, gelatin and pork. Completely randomized design (CRD) 4 x 4 with factorial pattern was used in this experiment. The four treatments were, P0 = control, P1 = 3% chitosan, P2 = 3% carrageenan, P3 = 3% gelatin. Each treatment placed in a different storage time (0,12, 24 and 36 hours). Parameters measured were color, taste, texture, protein and moisture content. Data of color, taste, texture, protein and moisture content was analysed by using non parametric Kruskal-Wallis and followed by Mann Whitney test. Whereas data of protein and moisture was analysed by ANOVA followed by Duncan test. The result showed combination of treatment was significantly effect (P<0,05) all parameter measured. All coating could retard changing of color, taste, texture score, protein and moisture content. During storage time, protein content of pork meat ball covered with chitosan was higher than other treatment combination. ABSTRAK Penelitian ini bertujuan untuk mengetahui kualitas organoleptik dan kimiawi bakso babi yang diberi lapisan penutup/ coating pada lama penyimpanan yang berbeda. Materi yang digunakan adalah kitosan, karagenan, gelatin dan daging babi. Rancangan Acak Lengkap dengan 4 x 4 dengan pola faktorial. Faktor pertama adalah penggunaan bahan pelapis yaitu: P0 = tanpa pelapis/kontrol, P1 = kitosan 3%, P2 = karagenan 3%, P3 = gelatin 3%. Kemudian masing-masing perlakuan disimpan pada lama waktu yang berbeda (faktor ke dua) yaitu 0, 12, 24 dan 36 jam. Parameter yang diukur dalam penelitian ini adalah warna, rasa, kekenyalan, kandungan protein dan air. Data warna, rasa, dan kekenyalan dianalisis menggunakan analisis non parametrik Kruskal-Wallis dilanjut dengan uji Mann Whitney untuk mengetahui perbedaan diantara perlakuan. Data kadar protein dan kadar air dianalisis menggunakan analisis of varians (ANOVA) dilanjut dengan uji Duncan untuk mengetahui perbedaan antara perlakuan. Hasil uji statistik menunjukkan bahwa kombinasi perlakuan berpengaruh nyata (P< 0,05) pada semua parameter yang diukur. Pemberian lapisan bisa menekan laju penurunan skor warna, rasa, kekenyalan bakso sampai lama penyimpanan 36 jam, mengurangi kandungan air sampai lama simpan 12 jam. Bakso yang diberi lapisan kitosan mempunyai kandungan protein lebih tinggi selama masa simpan dibanding kombinasi perlakuan lainnya.

PENGARUH EKSTRAK ROSELA (Hibiscus sabdariffa Linn) TERHADAP KANDUNGAN NUTRISI, KADAR KOLESTEROL DAN RASA DAGING SE’I SAPI Sejaltino Amaral Sarmento; Geertruida Margaretha Sipahelut; Heri Armadianto
JURNAL NUKLEUS PETERNAKAN Vol 3 No 2 (2016): Desember 2016
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v3i2.800

Aim of this study was to determine the effect of using roselle (Hibiscius sabdariffa Linn) extract on the content of nutrient, cholesterol and taste of beef se'i. Eight kg of beef was taken from Top side. Completely Randomized Design (CRD) 4x3 was used in this study. which consists of 4 treatments namely: R0= Without rosela extract (control); R1: roselle 6%; R2: roselle extract 8%; R3: roselle extract 10%. Eah treatment consists of 3 replications. Nonparametric test Kruskal Wallis was used to analyse taste of se’i followed by Mann Whitney to test the different among the treatment. Whereas the data of water, protein, fat and cholesterol content was analysed used Analysis Of variance (ANOVA) followed by Duncan test to know the different among the treatment. The results showed that adding of roselle extract reduced water and cholesterol content, but increased protein, fat content and taste score of se’i (P <0.01). In conclusion, adding of 10% roselle extract bring the best effect on se’i quality. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan ekstrak rosela (Hibiscius sabdariffa Linn) terhadap kandungan nutrisi, kadar kolesterol dan rasa pada daging se’i sapi. Daging sapi segar yang digunakan sebanyak 8 kg diambil dari otot-otot paha (Top side). Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) 4x3. Perlakuan yang digunakan adalah R0: tanpa ekstrak rosela (kontrol); R1: pemberian ekstrak rosela 6%; R2: pemberian ekstrak rosela 8%; R3: pemberian ekstrak rosela 10%. Setiap perlakuan etrdiri dari 3 ulangan. Data rasa dianalisis dmenggunakan non parametrik Kruskal-Wallis, sedangkan data air, protein, lemak dan kolesterol dianalisis menggunakan Analysis Of variance (ANOVA) dan untuk mengetahui perbedaan diantara perlakuan dilanjut dengan uji berjarak Duncan. Hasil penelitian menunjukkan bahwa penggunaan ekstrak berpengaruh sangat nyata (P<0,01) terhadap kandungan air, lemak, protein, kadar kolesterol dan skor rasa se’i . Kesimpulan dari penelitian ini adalah penggunaan ekstrak rosela mampu menurunkan kandungan air dan kolesterol serta meningkatkan kandungan protein, lemak dan skor rasa se’i sapi. Level pemberian ekstrak bunga rosela pada se’i sapi yang terbaik adalah level 10%.

EFEK APLIKASI MADU TERHADAP ASPEK ORGANOLEPTIK, SUSUT MASAK, DAYA IKAT AIR DAN AKTIVITAS AIR DAGING BROILER ASAP Stepanus Anamatalu; Geertruida Margareth Sipahelut; Heri Armadianto
JURNAL NUKLEUS PETERNAKAN Vol 3 No 2 (2016): Desember 2016
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v3i2.803

The reserarch aimed to evaluate effect of using different honey levels on organoleptic aspects, cooking loss, water holding capacity and water activity of smoked broiler meat. Completely randomized design (CRD) 4x3 was applied in the study. The four reatments offered were: P0 = Control (without honey); P1 = using 5 % honey; P2 = using 10 % honey; P3 = using 15 % honey. Each treatment had 3 replication. Data of 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 cooking loss, water holding capacity and water activity were analyzed using ANOVA followed by Duncan test to test the different among the treatments. Statistical analysis showed that effect of treatment was significant (P<0,05) effect on organoleptic aspects, water holding capacity and water activity of broiler meat smoked, but not significant effect on cooking loss. Based on organoleptic test, using 10 % honey is the most effective treatment for making broiler meat smoked. ABSTRAK Tujuan penelitian ini adalah mengetahui pengaruh dan level penggunaan madu yang terbaik dilihat dari aspek organoleptik, aktivitas air, susut masak dan daya ikat air daging broiler asap. Rancangan yang digunakan adalah Rancangan Acak Lengkap 4x3. Empat perlakuan meliputi P0 =Tanpa penambahan madu (kontrol); P1 = Penambahan madu 5 %; P2 = Penambahan madu 10 %; P3 = Penambahan madu 15 %. Masing – masing perlakuan mempunyai ulangan 3. Data organoleptik (aroma, warna dan rasa) dianalisis menggunakan non parametrik test Kruskall Wallis dilanjut dengan uji Mann Whitney untuk mengetahui perbedaan diantara perlakuan. Sedangkan data aktivitas air, susut masak dan daya ikat air dianalisis menggunakan ANOVA dilanjut dengan uji Duncan untuk mengetahui perbedaan diantara perlakuan. Hasil uji statistik menunjukkan bahwa perlakuan berpengaruh nyata (P<0,05) terhadap aspek organoleptik, aktivitas air dan daya ikat air, namun tidak berpengaruh nyata (P>0,05) terhadap susut masak daging broiler asap. Semakin tinggi level penambahan madu menyebabkan skor warna menurun, sedangkan skor aroma dan rasa meningkat, demikian juga dengan DIA dan aw. Dari segi organoleptik perlakuan yang mendapatkan penambahan madu 10% merupakan level terbaik.

PENGARUH PENGGUNAAN MADU TERHADAP KADAR AIR, PROTEIN, LEMAK, KOLESTEROL DAN OKSIDASI LEMAK DAGING AYAM BROILER ASAP Edi Kurniawan Abdul Muthalib; Gemini E. M. Malelak; Heri Armadianto
JURNAL NUKLEUS PETERNAKAN Vol 4 No 2 (2017): Desember 2017
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v4i2.822

The aims of this study were to know the effect of honey bee inclusion on water content, protein, fat, cholesterol and lipid oxidation of smoked chiken broiler. Twelve - 5 months old broiler chicken (average carcass weight 1.319 kg) were used in this study following a Completely randomized design (CRD)) 4 x 3 was used in this experiment. The treatments were P0 = without honey bee inclusion (control), P1 = inclusion of 5% honey bee, P2 = inclusion of 10% honey bee, and P3 = inclusion of 15% honey bee. The data was analyzed with analysis of variance (ANOVA) followed by Duncan test to determine the differences among means. There was a highly significantly different (P<0, 01) between treatments on protein, fat and cholesterol content. There was a significant different (P<0, 05) between treatments also recorded for lipid oxidation but not significant (P>0, 05) for water content of smoked broiler chiken. The inclusion of honey bee reduced the protein and cholesterol content and lipid oxidation, but increased the fat content of smoked broiler chicken. Therefore, it can be concluded that inclusion of 10% and 15% honey bee had the best quality of smoked broiler chiken. ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh penggunaan madu dalam pengolahan ayam asap terhadap kadar air, protein, lemak, kolesterol dan laju oksidasi lemak. Sebanyak 12 ekor ayam broiler (umur 5 minggu; berat karkas rata-rata 1.319 g) digunakan dalam penelitian ini mengikuti pola Rancangan Acak Lengkap (RAL) 4 x 3. Adapun perlakuan yang dikenakan adalah: P0 = tanpa pemberian madu (kontrol), P1 = pemberian madu 5%, P2 = pemberian madu 10%, P3 = pemberian madu 15%. Analisa data menggunakan analiys of variance (ANOVA) dilanjut dengan uji Duncan untuk mengetahui perbedaan diantara perlakuan. Hasil uji statistik menunjukkan bahwa perlakuan berpengaruh sangat nyata (P<0,01) terhadap kandungan protein, lemak dan kolesterol, berpengaruh nyata (P(<0,05) terhadap oksidasi lemak, tapi tidak berpengaruh (P> 0,05) pada kandungan air ayam broiler asap. Hasil penelitian ini menunjukan bahwa pemberian madu menurunkan kadar protein, kadar kolesterol dan memperlambat laju oksidasi lemak, tapi meningkatkan kadar lemak ayam asap. Penelitian ini menyimpulkan bahwa kualitas ayam asap terbaik adalah pada pemberian madu 10% dan 15%.

THE EFFECT OF BOILING TIME AGINT THE PHYSICAL PROPERTIES, CHEMICAL PROPERTIES, AND ORGANOLEPTIK OF PORK SKIN CRAKERS Bastari Sabtu; Imanuel Hermanus Lobo Lay; Heri Armadianto
Journal of Tropical Animal Science and Technology Vol 3 No 1 (2021): Journal of Tropical Animal Science and Technology
Publisher : Program Studi Peternakan, Fakultas Pertanian Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v3i1.884

The purpose of this study was to determine the effect of boiling time on the chemical, organoleptic properties of pork skin crackers. The materials used in this study were pork skin, lime solution, seasonings and cooking oil. The design used was a completely randomized design consisting of 4 treatments and 3 replications. The treatments were boiling for 5 minutes (R0), boiling time for 10 minutes (R1), boiling time for 15 minutes (R2), and boiling time for 20 minutes (R3). The results showed that the treatment had no significant effect (P> 0.05) on protein content, fat content, collagen, and organoleptic tests which included color, taste, crispness, level of preference, and shape of pork skin crackers. In conclusion, boiling can be done for 5 - 20 minutes, but to produce optimal skin crackers, boiling can be done for 15-20 minutes.

KUALITAS BAKSO SAPI YANG DIOLAH DENGAN TEPUNG SORGUM MERAH (Sorghum bicolor L. Moench) SEBAGAI PENGGANTI TEPUNG TAPIOKA SELAMA MASA SIMPAN (Quality of beef meatballs which were proceded with red sorgum flour (Sorghum bicolor L. Moench) as a tapioca..... Gerfasius Ninu; Gemini E. M. Malelak; Heri Armadianto
JURNAL NUKLEUS PETERNAKAN Vol 9 No 1 (2022): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v9i1.5229

This study aims to determine the quality of beef meatballs processed with red sorghum flour as a substitute for tapioca flour during the shelf life. This study used a completely randomized design with 5 treatments and 4 replications. The treatments consisted of TS0 = 100% tapioca, TS25 = 25% red sorghum flour, TS50 = 50% red sorghum flour, TS75 = 75% red sorghum flour; TS100 = 100% red sorghum flour. Furthermore, the variation of storage time is 1 day and 30 days. The variables observed were organoleptic (color, aroma, taste), TPC, fat oxidation and elasticity. The results of statistical analysis showed that the use of red sorghum flour as a substitute for tapioca flour up to 100% did not change the color of the meatballs at 1 day of storage, but at 30 days of storage the color of the meatballs darkened, the aroma of the meatballs became on either 1 day or 30 days of storage (P <0.01), the meatball taste score at 1 day of storage decreased and at 30 days the meatball taste score was between very dislike to dislike (P<0.05), the elasticity score decreased from very chewy to not chewy score (P< 0.01), while at 30 days of storage the elasticity score of the meatballs was the same, namely not chewy. The treatment had a very significant effect (P<0.01) on TPC and fat oxidation. This study concluded that the higher the percentage of replacement of red sorghum flour decreased the organoleptic qualities such as darkening of the color, the decrease in aroma, taste and elasticity of the meatballs, the TPC (Total Plate Count) number. and fat oxidation increased from 1 day to 30 days of storage.

Organoleptic Qualities and Chemical of Pork Jerky Using Roselle Flour (Hibiscus sabdariffa Linn) with Different Levels Yakob Robert Noach; Geertruida Margareth Sipahelut; Heri Armadianto; Agustinus Ridolf Riwu; Agustina Mariana Kumat
Journal of Tropical Animal Science and Technology Vol 4 No 2 (2022): Journal of Tropical Animal Science and Technology
Publisher : Animal Husbandry Study Program, Faculty of Agriculture, Timor University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v4i2.2662

This reseach aims to examine the effect of using rosella flour (Hibiscus sabdariffa Linn) on the chemical and organoleptic qualities of pork jerky. The materials used consist of pork, rosella flour and kitchen spices (garlic, onion, coriander, pepper, ginger, cumin, galangal, salt, brown sugar, granulated sugar and tamarind). The experimental design applied was completely randomized design (CRD) with 4 treatments and 3 replications.The treatments consisted of R0= without rosella flour, R1= 5% rosella flour, R2= 10% rosella flour and R3= 15% rosella flour. Parameters observed included color, taste and fat oxidation. The result of statistical analysis showed that the use of rosella flour in pork jerky had a very significant effect (P<0.01) on taste scores and fat oxidation but no significant effect (P>0.05) on color scores. It can be concluded that the use of rosella flour can increase the score of taste and fat oxidation while the color score of pork jerky does not change. The highest taste score at the 15% level and the lowest fat oxidation value at the 5% level.

Pengaruh Penggunaan Tepung Sorgum Putih (Sorgum bicolor L. Moench) sebagai Pengganti Tapioka terhadap Sifat Fisikkimia dan Sifat Organoleptik Bakso Itik Manila (Cairina Moschata): Effect of the Usingof White Sorgum (Sorghum bicolor L. Moench) Flour as A Substitute for Tapioca Flour on Physicochemical and Organoleptic Properties of Manila Duck Meats (Cairina Moschata) Oktaviana Raflesiana Isaberta Bere; Geertruida Margareth Sipahelut; Heri Armadianto
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar

This study aims to determine the effect of using white sorghum flour as a substitute for tapioca flour on water content, protein content, amylose, elasticity, color and taste of manila duck meatballs. This research uses Completely Randomized Design (CRD) with 5 treatments consisted of (P0 = 0% white sorghum flour + 40% tapioca flour, P1 = 10% white sorghum flour + 30% tapioca flour, P2 = 20% white sorghum flour + 20% tapioca flour, P3 = 30% white sorghum flour + 20% tapioca flour, P4 = 40% white sorghum flour). Each treatment was repeated 3 times so that there were 15 experimental units. The results of the analysis showed that the addition of white sorghum flour levels up to 40% could affect the protein, amylose, taste and color content (P<0.05), while the moisture content and elasticity had nosignificant effect (P>0.05). In conclusion, the use of sorghum flour up to 40% did not affect the moisture content and elasticity but did affect the protein content, amylose, taste and color. Amylose content and elasticity decreased with increasing level of use of sorghum flour, while color and taste variations occurred in assessment. In conclusion, the use of 10%(100 gr) sorghum flour + 30%(300 gr) tapioca flour is still favored by the panelist. Tujuan penelitian ini yaitu untuk mengetahui pengaruh penggunaan tepung sorgum putih sebagai pengganti tapioka terhadap kadar air, kadar protein, amilosa, kekenyalan, warna dan rasa bakso itik manila (Cairina Moschata) . Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan yaitu (P0= 0% tepung sorgum putih +40% tepung tapioka, P1=10% tepung sorgum putih + 30% tepung tapioka, P2= 20%tepung sorgum putih + 20% tepung tapioka, P3= 30% tepung sorgum putih + 20% tepung tapioka, P4= 40% tepung sorgum putih). Setiap perlakuan diulang sebanyak 3 kali ulangan sehingga terdapat 15 unit percobaan. Hasil analisis menunjukkan bahwa penambahan level tepung sorgum putih hingga 40% dapat mempengaruhi kadar protein, amilosa, rasa dan warna (P<0.05), sedangkan kadar air dan kekenyalan tidak berpengaruh nyata (P>0,05). Kesimpulan, penggunaan tepung sorgum hingga 40% tidak mempengaruhi kadar air dan kekenyalan namun memberikan pengaruh terhadap kadar protein, amilosa, rasa dan warna. Kadar amilosa dan kekenyalan menurun seiring bertambahnya level penggunaan tepung sorgum sedangkan warna dan rasa terjadi variasi penilaian. Penggunaan tepung sorgum 10% (100 gr) + tepung tapioka 30% (300 gr masih disukai oleh panelis.

Substitusi Tepung Tapioka dengan Tepung Sorgum Putih (Sorghum bicolor L. Moench) terhadap Kualitas Sosis Itik Manila: Substitution Of Tapioca Flour With White Sorghum Flour (Sorghum bicolor L. Moench) On The Quality Of Manila Duck Sausage Maria Elmince Un; Heri Armadianto; Pieter Rihi Kale
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

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This study aims to determine the characteristics of Manila duck sausage added with white sorghum flour (shorghum bicolor L. Moench) as a partial substitute for tapioca flour on fat content, fat oxidation level, antioxidant content, color and taste of Manila duck sausage. The research design used a completely randomized design (CRD) with 4 treatments and 3 replications. Treatment P0= tapioca flour 15% +0% white sorghum flour; P1= tapioca flour 10% + 5% white sorghum flour; P2 = tapioca flour 5% +10% white sorghum flour and P3 = tapioca flour 0% + 15% white sorghum flour. The results of the study statistically showed that the use of white sorghum flour as a partial substitute for tapioca flour had no significant effect (P>0.05) on the fat content but had a very significant effect (P<0.01) on the level of fat oxidation, the antioxidant content, color and taste of the starch. Manila duck sausage Conclusion replacing tapioca flour with white sorghum flour by 10-15% caused a decrease in the level of fat oxidation, while the fat content did not change and there was an increase in antioxidants in Manila duck sausage. Fat content values ranged from 1.36 0.12 -1.81 0.27%, fat oxidation 5.98 ±0.79- 3,490.45 (mg.eq/kg), antioxidant 7.7242.53 36.66±1.54 %, color 5,000 - 1.83±0.91 and taste 2,000 - 2.97±0.77. From the aspect of organoleptic research, partial replacement of white sorghum flour with tapioca flour up to 15% causes the color of the sausage tochange to blackish gray and the taste of the sausage increases compared to the control.. Penelitian ini bertujuan untuk mengetahui karakteristik sosis itik Manila yang ditambahkan tepung sorgum putih (shorghum bicolor L. Moench) sebagai pengganti sebagian tepung tapioka terhadap kandungan lemak, tingkat oksidasi lemak, kandungan antioksidan, warna dan rasa sosis itik Manila. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Perlakuan P0 = tepung tapioka 15% + 0% tepung sorghum putih; P1= tepung tapioka 10 % + 5% tepung sorghum putih; P2 = tepung tapioka 5% +10% Tepung sorghum putih dan P3 = tepung tapioca 0% + 15% tepung sorghum putih. Hasil penelitian secara statistik menunjukkan bahwa penggunaan tepung sorghum putih sebagai pengganti sebagian tepung tapioka tidak berpengaruh nyata (P>0,05) terhadap kandungan lemak tetapi berpengaruh sangat nyata (P<0,01) terhadap tingkat oksidasi lemak , kandungan antioksidan, warna dan rasa dari sosis itik Manila. Kesimpulan penggantian tepung tapioka dengan tepung sorghum putih sebesar 10-15% menyebabkan penurunan tingkat oksidasi lemak, sedangkan kandungan lemak tidak berubah dan antioksidan terjadi peningkatan pada sosis itik Manila. Nilai kandungan lemak berkisar dari 1.36±0.12 -1.81±0.27%, oksidasi lemak 5.98±0.79- 3.49±0.45 (mg.eq/kg), antioksidan 7.72±2.53-36.66±1.54 %, warna 5.00±0 - 1.83±0.91 dan rasa 2.00±0 - 2.97±0.77. Dari aspek penelitian organoleptik penggantian sebagian tepung sorghum putih dengan tepung tapioka hingga 15% menyebabkan warna sosis berubah menjadi berwarna abu-abu kehitaman dan rasa sosis meningkat di banding dengan kontrol.

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