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KANDUNGAN AIR, KANDUNGAN PROTEIN DAN SIFAT ORGANOLEPTIK DENDENG AYAM KAMPUNG JANTAN TUA YANG DIBERI BERBAGAI JENIS GULA Marten Luter Mahemba; Geertruida Margareth Sipahelut; Gemini Ermaniani Mercurina
JURNAL NUKLEUS PETERNAKAN Vol 1 No 2 (2014): Desember 2014
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v1i2.757

This research aims were to know the moisture content, protein content and the nature of the organoleptik of dendeng given different types of sugar . The materials used were old male chicken meat. The design used was a completely randomized design (CRD) with three treatments and three replications consisting of: P1: Palm sugar block, P1: Sugar cane and P3: Palm sugar liquid. Variables measured were water content, protein content and organoleptic properties (color, aroma and taste). The dendeng was stored at 1 day, 1 week and 2 weeks. Content of water and protein content were tested using ANOVA and organoleptic tested by using Kruskal Wallis test SPSS 18. Statistical analysis showed that the average value of moisture and protein content, color, aroma and taste were significantly effected by treatment (P<0.05). In conclusion, addition of sugar cane provide the best effect on the color, aroma and taste compared to palm sugar block and liquid. Protein and water content decline as storage time increase. The longer the dendeng kept making better aroma and taste. Store up to 2 weeks dendeng still good for consumption. ABSTRAK Penelitian ini bertujuan untuk mengetahui kandungan air, protein dan sifat organoleptik dendeng ayam kampung jantan tua yang diberi berbagai jenis gula. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 3 perlakuan P1: menggunakan gula lempeng, P2: menggunakan gula pasir, P3: menggunakan gula lontar. Variable yang diukur yaitu kandungan air, protein dan sifat organoleptik (warna, aroma dan rasa). Pengukuran dilakukan pada masa simpan 1 hari, 1 minggu dan 2 minggu. Kandungan air dan protein diuji menggunakan ANOVA dan organoleptik diuji menggunakan Kruskall Wallis, SPSS 17. Hasil uji statistik menunjukkan bahwa rataan kandungan air terendah (15.08%) adalah dendeng yang diberi gula pasir pada lama simpan 1 minggu (P <0,05). Kandungan protein tertinggi (49.93%) adalah pada dendeng yang diberi gula lempeng pada lama simpan 1 hari (P <0,05). Skor warna tertinggi (2.23), aroma dan rasa tertinggi (3.47%) adalah dendeng yang diberi gula pasir pada lama simpan 1 hari (P < 0,05). Kesimpulannya penggunaan gula pasir dalam pembuatan dendeng ayam kampung tua memberikan pengaruh terbaik pada organoleptik. Skor aroma dan rasa meningkat, sedangkan kandungan protein dan air menurun seiring bertambahnya masa simpan. Sampai lama simpan 2 minggu dendeng masih layak untuk dikonsumsi.

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.

PENGGUNAAN EKSTRAK ROSELLA KERING BEKU (Hibiscus sabdarifa Linn) DALAM PEMBUATAN DAGING SE’I: PENGARUH LAMA SIMPAN TERHADAP SIFAT FISIK, KIMIA, MIKROBIOLOGI DAN CITARASA Geertruida Margareth Sipahelut; Pieter Rihi Kale
JURNAL NUKLEUS PETERNAKAN Vol 5 No 1 (2018): Juni 2018
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v5i1.836

The experiment was conducted to evaluate the effects of storage time on physicochemical, and microbiological characteristics, and flavour of daging se’i. Completely Randomize Design was applied for the trial with 2 x 6 factorial patern. The levels of roselle extract (control, 4 g, 5 g, 6 g, 7 g, 8 g, and 9 g per kg of fresh meat) and storage time ( 0, 5, 10, 15, 20, 25 days period) were the factors. Every combination of the treatments were replicated 3 (three) times. The parameters observed were pH value, nitrite residual, total bacterial/total plate count (TPC-CFU/gram), and flavour. Analysis of Variance (Anova) was applying for the data of pH value, nitrite residual, and TPC. While the data of flavour was analyzed using a non-parametric test Kruskall-Wallis SPSS 19. The storage times did not has any significant effects on pH value and nitrite residual, on the other hand gave a significant effects on TPC and flavour of daging se’i. The highest flavour score was at 10 days of storage time, and the highest total bacterial content was at 25 days of storage time. ABSTRAK Penelitian ini bertujuan untuk mengetahui lama simpan terhadap kualitas fisik, kimia, mikrobiologi dan cita rasa daging se’i. Rancangan yang digunakan adalah rancangan acak lengkap (RAL) pola faktorial 2 x 6 yang diulang sebanyak 3 kali. Faktor A adalah level rosella (4, 5, 6 , 7, 8, dan 9 gram). Sedangan faktor B adalah lama simpan 0, 5, 10, 15, 20 dan 25 hari). Paramameter yang diamati adalah nilai pH, residu nitrit, TPC dan citarasa. Data pH, residu nitrit dan mikrobiologi dianalisa menggunakan analisa of variance (Anova) sedangkan uji citarasa menggunakan metode nonparametrik Kruskal-Wallis SPSS 19. Hasil penelitian menunjukan bahwa perlakuan lama simpan tidak berpengaruh nyata (P>0,005) terhadap nilai pH dan residu nitrit namun berpengaruh nyata (P<0,05) terhadap jumlah total koloni bakteri (TPC-CFU/gram) dan citarasa daging se’i. Kesimpulannya adalah lama simpan tidak berpengaruh pada nilai pH, residu nitrit, tetapi berpengaruh pada jumlah total koloni bakteri (TPC) dan citarasa. Citarasa tertinggi pada lama simpan 10 hari dan total bakteri teringgi pada lama simpan 25 hari.

PENGARUH PENGGUNAAN EKSTRAK ROSELA (Hibiscus sabdariffa linn) TERHADAP KUALITAS KIMIA SE’I SAPI Adyanto Nessy Banamtuan; Geertruida Margareth Sipahelut; Gemini Ermiani Mercurina Malelak
JURNAL NUKLEUS PETERNAKAN Vol 5 No 1 (2018): Juni 2018
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v5i1.838

There are many Roselle plant grows well in Timor Island, however the using of this plant in food processing is still low. In Roselle calyces contain anthocyanin, that has functional ability. Aims of this research were to find out the effect of roselle extract of beef se’i quality. The amount of 6 kgs of fresh beef was used in this experiment. The experimental design used was completely randomized design (CRD) with 4 treatments and 3 replications. The treatment consists of ER0 = without roselle extract; ER1 = roselle extract 1%; ER2 = roselle extract 2%; ER3 = roselle extract 3%. The parameters observed were water content, protein, fat and cholesterol. The results of the statistical analysis showed that the treatment was higly significant (P<0,01) affected on water content, protein and fat beef se'i. Whereas the cholesterol was not affected by the treatment. The lowest water content was found in se’i was treated with 2 % of roselle extract (ER2). The highest protein and fat content were found in se’i treated with 2% of roselle extract (ER2). In conclussion, adding of 2% roselle extract was the best level to improve protein content and reduce water content of se’i. ABSTRAK Tanaman rosela banyak tumbuh di daratan Pulau Timor, namun penggunaannya dalam pengolahan pangan belum banyak digunakan. Dalam kelopak bunga rosela terkandung antosianin, yang mempunyai sifat fungsional yang luas. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ekstrak rosela kering beku terhadap kualitas se’i sapi. Materi yang digunakan dalam penelitian ini adalah daging sapi segar sebanyak 6 kg. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Perlakuan terdiri dari ER0 = tanpa ekstrak rosela; ER1 = ekstrak rosela 1% ; ER2 = ekstrak rosela 2% ; ER3 = ekstrak rosela 3%. Parameter yang diamati meliputi kadar air, protein, lemak dan kolesterol. Hasil analisis statistik menunjukkan bahwa pemberian ekstrak rosela kering beku pada se’i sapi berpengaruh sangat nyata (P˂0,01) terhadap kadar air, protein dan lemak se’i sapi. Sedangkan pemberian ekstrak rosela kering beku pada se’i sapi tidak berpengaruh (P˃0,05) terhadap kolesterol. Kadar air se’i sapi terendah terdapat pada perlakuan ER2 (2% ekstrak rosela) yaitu 46,804%, protein se’i sapi tertinggi terdapat pada perlakuan ER2 (2% ekstrak rosela) yaitu 42,395%, Lemak se’i sapi terendah terdapat pada perlakuan ER0 (kontrol) yaitu 1,728%. Kesimpulannya, pemberian ekstrak rosela kering beku dengan konsentrasi 2% dapat meningkatkan protein se’i sapi serta menurunkan kadar air.

PENGARUH MUTASI GEN RYR-1 TERHADAP KUALITAS DAGING BABI LANDRACE Geertruida Margareth Sipahelut; Muladno Muladno; Rudy Priyanto
JURNAL NUKLEUS PETERNAKAN Vol 6 No 1 (2019): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v6i1.1891

related to PSE pork. Forty animals were selected to produce 20 samples of each normal and PSE meat. DNA analysis was conducted for PSE pork, and meat quality attributes was measured for each types of meat, were drip loss, cooking loss, and tenderness (Warner-Bratzler Shear Force). Quantitatives data were analyzed using analysis of variance procedure. DNA analysis indicated there was any mutation at Ryr-1 gene for animals those produced PSE pork. There were highly significant differences between normal and PSE pork for three attributes of meat quality. Drip loss 1.65% ±0.16 vs 2.52%±0.17, cooking loss 28.79% ±2.64 vs 35.09 ± 2.38, and Warner-Bratzler Shear Force 5.57 kg/cm2±0.70 vs 7.18 kg/cm2± 0.70. The conclusion is that mutation at Ryr-1 gene caused animals produce lower quality of PSE pork. ABSTRAK Penelitian ini bertujuan untuk mengidentifikasi adanya mutasi dalam gen Ryr-1 dan kaitannya dengan kejadian PSE (pale, soft and exudatie) pada ternak babi yang diternakan secara komersial di Indonesia terhadap kualitas daging babi. Ternak yang digunakan dalam penelitian ini adalah 40 ekor babi keturunan Landrace jantan dan betina masing-masing 20 ekor menghasilkan daging normal dan 20 ekor menghasilkan daging PSE. Variabel kualitas daging yang diukur adalah susut drip, susut masak dan keempukkan serta pengujian DNA. Data kuantitatif diolah dengan menggunakan prosedur Sidik Ragam. Hasil penelitian menunjukkan susut drip daging babi normal sebesar (1.65±0.16) dan PSE (2.52±0.17), susut masak daging normal (28.79±2.64) dan PSE (35.09±2.38) serta keempukkan daging normal (5.57±0.70) dan PSE (7.18±0.70). Ketiga variabel menunjukkan perbedaan yang signifikan dan hasil analisis DNA menunjukkan terjadi mutasi pada gen Ryr-1. Kesimpulan daging babi PSE mempunyai kualitas yang lebih rendah daripada daging babi normal. Sebagaimana diharapkan, babi yang menghasilkan daging PSE mengalami mutasi pada gen Ryr-1 berdasarkan analisis PCR-RFLP.

Level Pemberian Tepung Rosella (Hibiscus sabdariffa Linn) Terhadap Kualitas Dendeng Babi: Level of Roselle Flour (Hibiscus sabdariffa Linn) on the Quality of Pork Jerky Geertruida Margareth Sipahelut; Heri Armadianto; Yakob R. Noach; Agustinus R. Riwu; Sutan Y.F. Dillak; Junius Rede Lae Riwu
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol. 11 No. 2 (2021): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Ve
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/jipvet.v11i2.148

The purpose of this research to determine the level on the quality of pork jerky (aroma, texture and TPC). The research design used was a complete random design (CRD) with 4 treatments and 3 replications, and continued with Mann-Whitney test. The sensoric data used hedonik test according to Kruskal-Wallis method. The treatment consisted of R0 = without roselle flour, R1 = roselle flour 5g, R2 = roselle flour 10g and R3 = roselle flour 15g. The results showed that the addition of roselle flour 5g, 10g and 15g gave a significant difference (P <0.05) to the aroma and TPC values while the texture had no significant effect (P>0,05). But the best texture value is at the level of 10g roselle flour. Conclusion, The level of roselle flour influences the value of the aroma of jerky and can reduce the total bacterial growth in the pork jerky. The best activity level of 15g roselle flour can reduce the lowest total bacterial colony.

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

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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.

Pengaruh Penggunaan Tepung Ubi Jalar Ungu (Ipomea Batatas L) Terhadap Oksidasi Lemak, Kandungan Lemak, Antioksidan dan Derajat Keasaman (pH) Sosis Itik Manila: The Effect of The Use of Purple Sweet Flour on Fat Oxidation, Fat Content, Antioxidants and Acidity Degree (pH) of Manila Duck Sausage Agatha Feriyanti Fore Kehik; Geertruida Margareth Sipahelut; Yakob Robert Noach
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

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Research was conducted in order to find out the presentage of fat oxidation, fat content, antioidants, and acidity in manila duck sausage with the addition of purple sweet potato.. The design used was Completely Randomized Design (CRD) with five breatments and threereplications 5 treatments with 3 replications. Those treatments consisted of P0 = purple sweet potato flour 0% (20% tapioca)by using weight of meat, P1 = 5% purple sweet potato flour + tapioca 20%by using weight of meat, P2 = 10% purple sweet potato flour + 10% tapioca by using weight of meat, P3 = 15% purple sweet potato flour + 5% tapioca by using weight of meat, P4 = 20% purple sweet potato flour (0% tapioca). The variables studied were fat oxidation, fat content, antioxidants degres acidity pH. The results showed that the Ipomea batatas L had very significant effect (P<0.01) on antioxidants, fat oxidation as wel as significant effect (P<0.05) on increasing fat content and significantly affected on pH. the conclusion is that the use of Ipomea batatas L produces sausages with increased antioxidant activity and a decreased rate of fat oxidation, but the fat content does not change in manila duck sausage and can be used as a mixture in manila duck sausage. Penelitian dilakukan agar dapat mengetahui presentase oksidasi lemak, kandungan lemak, antioksidan, dan derajat keasaman pada sosis itik manila dengan penambahan tepung ubi jalar ungu. Racagan yang dipakai Rancangan Acak Lengkap (RAL) 5×3 yaitu 5 perlakuan ulangan 3 kali. Perlakuan ialah P0 = tepung ubi ungu 0% (tapioka 20%) sesuai berat daging, P1 = 5% tepung ubi ungu + tapioka 15% dari sesuai berat daging, P2 = 10% tepung ubi ungu + 10% tapioka sesuai berat daging, P3 = 15% tepung ubi ungu + 5% tapioka sesuai berat daging, P4 = 20% tepung ubi ungu (tapioka 0%). Parameter yang diuji ialah oksidasi lemak, kandungan lemak, antioksidan serta derajat keasaman (pH). Hasil penelitian menyatakan bahwa, perlakuan memiliki pengaruh sangat nyata (P<,0,01) pada antioksidan, oksidasi lemak serta berpengaruh tidak nyata (P<0,05) meningkatkan kandungan lemak lalu berpengaruh nyata terhadap pH. Kesimpulannya adalah penambahan Ipomea batatas L menghasilkan sosis dengan presentase antioksidan yang meningkat dan laju oksidasi lemak yang menurun namun kadar lemak tidak berubah pada sosis itik manila dan dapat di manfaatkan sebagai bahan campuran dalam sosis itik manila

Karakteristik Kimia dan Organoleptik Sosis Sapi dengan Penambahan Tepung Daun Kelor (Moringa oleifera) : Chemical and Organoleptic Characteristics of BeefSausage With the Addition of Moringa Leaf Flour Maria Carmelita Bere; Geertruida Margareth Sipahelut; Heri Armadianto
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

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ABSTRACT The purpose of this study was to determine the effect of the addition of moringa leaf flour on the chemical and organoleptic quality of beef sausage. A completely randomized design (CRD) with four treatments and four replications was used in the research approach. P0 represents without the addition of Moringa leaves, P1 represents 1% Moringa leaf powder, P2 represents 2% Moringa powder, and P3 represents 3% Moringa powder. The results showed that protein content, water content, color, taste, aroma, texture and tenderness had a significant effect (P < 0.05) with the addition of Moringa leaf flour. However, there was no visible effect on the fat content (P>0.05.The researchers came to the conclusion that the addition of moringa flour to the beef sausage making process resulted in an increase in protein content, a decrease in water content, and no change in fat content. Fat content, less texture dense and less tender, while the characteristics of the color are greener, the aroma is less preferred, and the typical taste of Moringa leaves is greener. While the water content of beef sausage decreased along with the increase in moringa flour content. The organoleptic properties of beef sausage were less visible when moringa leaf flour was added. Tujuan dari penelitian ini adalah untuk mengetahui bagaimana pengaruh sifat kimiawi dan organoleptik sosis sapi dengan penggunaan tepung daun kelor. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan empat ulangan. P0 mewakili tanpa tepung daun kelor, P1 mewakili 1% tepung daun kelor, P2 mewakili 2% tepung kelor, dan P3 mewakili 3% tepung daun kelor. Hasil penelitianmenunjukkan bahwa kadar protein, kadar air, warna, rasa, aroma, tekstur, dan kelembutan berpengaruh nyata (P < 0,05) dengan penambahan tepung daun kelor. Namun tidak ada pengaruh yang terlihat dari kandungan lemak (P>0,05. Disimpulkan bahwa kandungan protein sosis sapi meningkat dengan bertambahnya jumlah tepung kelor,kandungan lemaknya tetap, sedangkan kadar air sosis sapi mengalami penurunan seiring dengan peningkatan kadar tepung kelor. Sifat organoleptik sosis sapi menurun ketika tepung daun kelor ditambahkan

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