Substitusi Tepung Tapioka dengan Tepung Sorgum Putih (Sorgum bicolor L.Moech) erhadap Sifat Fisiko Kimia Sosis Itik Manila (Cairina Moschata): Substitution Tapioka Flour With White Sorgum Flour (Sorghum Bicolor L.Moench) on Physical Chemical Properties of Manila Duck Sausage (Cairina Moschata) - Yani Yeni Yunita Klau; Gemini Ermiani Mercurina Malelak; Heri Armadianto (Jurnal Peternakan Lahan Kering, 2022)
Penelitian ini dilakukan untuk mengevaluasi kegunaan tepung sorgum putih (Shorgum bicolor.L. moench) sebagai pengganti tepung tapioka terhadap kadar amilosa, kadar amilopektin, kadar air, kadar protein kekenyalan sosis itik manila. Penelitian ini menggunakan  Rancangan  acak lengkap (RAL) dengan  4 perlakuan dan 3 ulangan. Perlakuan yang diterapkan adalah, P0: Tepung tapioka 15%, P1: Tepung tapioka 10%+Tepung sorgum putih 5%, P2: Tepung tapioka 5%+Tepung sorgum putih 10%, P3: Tepung sorgum putih 15%. Data hasil penelitian dianalisis menggunakan analisis varians (ANOVA) dan dilanjutkan dengan uji berganda Duncan. Hasil penelitian menunjukkan  yang telah dilakukan dapat disimpulkan bahwa  tepung sorgum putih dan tepung tapioka tidak berpengaruh nyata terhadap variabel yang diteliti yaitu kadar amilosa, kadar amilopektin, kadar air, kadar protein dan Kekenyalan (P>0.05) pada sosis itik manila. Disimpulkan bahwa   tepung sorgum putih dapat menggantikan tepung tapioka dalam pembuatan sosis itik manila, yang ditandai oleh kadar amilosa, kadar amilopektin, kadar air, kadar protein dan kekenyalan yang sama This research was conducted in order to find out the  use of white sorghum flour (Sorghum bicolor L.Moench)  as well as a substitute for tapioca flour regarding  amylose content, Amylopectin content, water content, protein content duck sausage elasticity. In This study also used a completely randomized design (CRD) in which there were  4  treatmens and 3 replications. There were several parts of the  treatment,namely P0:Tapioka  flour 15%, P1:Tapioka flour 10%+White Sorhgum 5%, P2:Tapioka flour 5%+10% White Sorghum, P3:15% White Sorghum Flour. From the results of the research that has been done,it can be concluded that  white  sorghum  flour and   tapioca  flour had no significan  effect on the variables studied, namely  amylose content, amylopectin content, water content, protein content elastiscity (P>0.05) in manila duck sausage.