Karakteristiksifat Fisik dan Aktivitas Antioksidan Sosis Daging Sapi dengan Tepung Daun Kelor (Moringa Oleifera): Physical Characteristics And Antioxidant Activities Sausage With The Addition Of Moringa Leaf Glour (Moringa Oleifera)

Johan Jitran Aholiab Dael (Program Studi Peternakan, Fakultas Peternakan Kelautan dan Perikanan, Universitas Nusa Cendana)
Geertruida Margareth Sipahelut (Program Studi Peternakan, Fakultas Peternakan Kelautan dan Perikanan, Universitas Nusa Cendana)
Agustinus Ridlof Riwu (Program Studi Peternakan, Fakultas Peternakan Kelautan dan Perikanan, Universitas Nusa Cendana)

Jurnal Peternakan Lahan Kering
Vol. 5 No. 1 (2023): Maret

The purpose of this study was to examine the physical quality and antioxidant activity of beef sausage with the addition of Moringa leaf flour (Moringaoleifera). The research material was beef sausage with the addition of Moringa leaf flour. The research method was an experimental method using a completely randomized design with 4 treatments and 4 repeat times. The treatment of adding moringa leaf powder was 0%, 1%, 2%, 3%, respectively. Parameters measured were yield, pH, cooking losses, water binding capacity, and antioxidant activity. The research data were analyzed using analysis of variance (ANOVA) and then Duncan's multiple range test was performed. The results showed that the addition of moringa leaf flour affected the pH value. (P<0.05), and antioxidant activity (P<0.05) but did not affect the yield, water holding capacity and cooking losses (P>0.05) of beef sausages. It was concluded that, the use of moringa leaf flour in the manufacture of beef sausages as much as 3% is an option that can be applied. Tujuan dari penelitian ini adalah untuk menguji kualitas fisik dan aktivitas antioksidan sosis daging sapi dengan tambahan tepung daun kelor (Moringa oleifera).Materi penelitian adalah sosis daging sapi dengan penambahan tepung daun kelor. Metode penelitian adalah metode eksperimen menggunakan rancangan acak lengkap dengan 4 perlakuan dan 4 kali ulangan. Perlakuanpenambahan tepung daun kelor masing-masing 0%, 1%, 2%, 3%. Parameter yang diukur adalah hasil rendemen, pH, susut masak, daya ikat air, dan aktivitas antioksidan. Data penelitian dianalisis menggunakan analysis of variance (ANOVA) dan selanjutnya dilakukan uji jarak berganda Duncan. Hasil penelitian menunjukkan bahwa perlakuan penambahan tepung daun kelor mempengaruhi nilai pH (P<0,05), dan aktivitas antioksidan (P<0,05) namun tidak mempengaruhi rendemen, daya ikat air dan susut masak (P>0,05) sosis daging sapi. Disimpulkan bahwa, penggunaan tepung daun kelor dalam pembuatan sosis daging sapi sebanyak 3% merupakan pilihan yang dapat diaplikasikan.