<![CDATA[Penelitian ini bertujuan untuk mengetahui kualitas sosis darah tradisional (ta’bu) dengan penambahan tepung beras hitam (Oriza Sativa L. Indica) telah dilaksanakan di Laboratorium Teknologi Pengolahan Hasil Ternak Fapet Undana. Materi yang digunakan adalah darah kambing, kelapa parut setengah tua, tepung beras hitam, lemak abdomen, garam, dan bumbu dapur. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Perlakuan terdiri dari T0= tanpa tepung beras hitam; T1= tepung beras hitam 10%; T2= tepung beras hitam 20%; T3= tepung beras hitam 30%. Variabel yang diamati adalah: kandungan air, protein, lemak, serat kasar, karbohidrat, pH, susut masak, rasa, tektur dan warna. Data dianalisis dengan menggunakan ANOVA dan uji non parametrik Kruskal Walis. Hasil penelitian menunjukkan bahwa penambahan tepung beras hitam pada ta’bu berpengaruh sangat nyata (P<0,01) terhadap kandungan air, protein, lemak, serat kasar, karbohidrat dan susut masak; berpengaruh nyata (P<0,05) terhadap pH, dan rasa, sedangkan terhadap tekstur dan warna berpengaruh tidak nyata (P>0,05). Kandungan protein tertinggi terdapat pada T2 (20% tepung beras hitam) sebesar 15,46% dan karbohidrat (18,30%) pada T3 (30% tepung beras hitam). Kandungan air, lemak, serat kasar terendah terdapat pada T3 (30% tepung beras hitam) yaitu 62,34%, 8,78%, 1,28%. Dengan demikian dapat disimpulkan bahwa penambahan tepung beras hitam pada ta’bu dengan level pemberian yang berbeda dapat meningkatkan kandungan karbohidrat serta menurunkan kandungan air, lemak, serat kasar dan pH. The stusy aimed at evaluating the quality of traditional blood sausage (ta’bu) by including black rice (Oriza Sativa L. Indica) meal was carried out at The Laboratory of Animal Product Technology Faculty of Animal Husbandry Nusa Cendana University.Material used in the study consisted of goat blood, scraped old cocconut, black rice, abodmen fat, salt, and flavor. Completely randomized design 4 treatments with 3 replicates procedure was applied in the study. The 4 treatments applied were: T0= treatment without black rice; T1= including 10% black rice; T2= including 20% black rice; T3= including 30% black reice. Variablesevaluated were: water content, protein, fat, crude fiber, carbohydrate, pH, cooking loss, taste, texture, and color. Data were analyzed using analysis of variance (ANOVA) and non-paramteric Kruskal Walis. The results show that effect of including black rice into ta’bu is highly significant (P<0,01) on water content, protein, fat, crude fiber, carbohydrate, and cooking loss; and significant (P<0.05) on pH, and taste, but not sginificant (P>0,05) on either texture or color. The highets protein content was 15.46% performed at level 20%black rice (T2);highest carbohydrate 18.30% at T3 (30% black rice); lowest water, fat content and crude fiber at T3 (62.34%, 8.78%, and 1.28% respectively). The conclusion is that including black rice into ta’bu in the different levels can increase carbohydrate content, and reduce water, fat and crude fiber content and pH]]>
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