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 (Universitas Nusa Cendana, 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.