Pengaruh Lama Fermentasi terhadap Kualitas Sosis Salami (Sosis Fermentasi) Ayam Afkir

ABSTRAK. Penelitian Pengaruh Lama Fermentasi terhadap Kualitas Sosis Salami (Sosis Fermentasi) Ayam Afkir ini bertujuan untuk melihat kualitas sosis Salami (sosis fermentasi) dengan lama fermentasi 0 jam, 24 jam, 48 jam, 72 jam. Materi yang digunakan pada penelitian ini adalah daging ayam afkir (ayam ras petelur yang sudah tidak produktif), bakteri Lactobacillus plantarum , tepung tapioka, tepung maizena, tepung Isolat Protein Kedelai (ISP), garam, lemak daging, minyak makan, telur, bawang putih. Persentase bakteri Lactobacillus plantarum yang digunakan untuk setiap perlakuannya sama. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola searah dengan 4 perlakuan dan 4 ulangan, 4 perlakuan tersebut yaitu (P0= kontrol atau tanpa fermentasi, P1= fermentasi 1 hari, P2= fermentasi 2 hari, P3= fermentasi 3 hari. Peubah yang diamati adalah pengukuran pH, pengujian Total Plate Count (TPC), pengujian total asam, dan pengujian kadar protein. Hasil penelitian berdasarkan analisis uji sidik ragam menunjukkan bahwa perlakuan pengaruh lama fermentasi sosis salami menunjukkan hasil yang berpengaruh sangat nyata P0,01 terhadap nilai pH, total bakteri (TPC), dan total asam sosis Salami, serta berpengaruh nyata P0,05 terhadap nilai protein sosis Salami. Berdasarkan hasil penelitian dapat disimpulkan perlakuan P2 (lama fermentasi 48 jam) merupakan hasil terbaik secara keseluruhan dilihat dari nilai pH (5,08), total plate count (8,33), total asam(8,77) dan kandungan protein (15,29).  (The effect of fermentation long on the quality of afkir chicken salami sauces (fermentation sausage))  ABSTRACT. The study of the Effect of Fermentation Time on the Quality of Chicken Salami Sausage (Fermented Sausage) aims to see the quality of Salami sausage (fermented sausage) with a fermentation time of 0 hours, 24 hours, 48 hours, 72 hours. The research was conducted at the Meat Processing Science and Technology Laboratory, Milk Processing Science and Technology Laboratory, and Nutrition and Feed Processing Science, Department of Animal Husbandry, Faculty of Agriculture, Universitas Syiah Kuala. The materials used in this study were rejected chicken meat (layers that are no longer productive), Lactobacillus Plantarum bacteria, tapioca flour, cornstarch, ISP flour (soy flour), salt, meat fat, edible oil, eggs, garlic. The percentage of Lactobacillus Plantarum bacteria used for each treatment was the same. This study used a completely randomized design (CRD) with unidirectional pattern with 4 treatments and 4 replications, the 4 treatments were (P0= control or no fermentation, P1= 1 day fermentation, P2= 2 days fermentation, P3= 3 days fermentation). The observed variables were pH measurement, TPC testing, total acid testing, and protein content testing. The results of the study based on analysis of variance test showed that the treatment of the effect of the duration of fermentation of salami sausage showed a very significant effect P 0.01 on the pH value, total bacteria (TPC), and total acid of Salami sausage, and had a significant effect of P 0.05 on the protein value of Salami sausage.