Pengaruh Penambahan Daging Buah Sukun (Artocarpus Altilis) Terhadap Kualitas Organoleptik Abon Sapi

Abstrak

Processed products from beef can be made such as meatballs, beef jerky, sausages or shredded beef both pure shredded beef or shredded beef that has been modified, because the basic ingredients of making shredded beef does not have to be fully using pure beef but can use other ingredients derived from vegetable such as banana heart and breadfruit (Artocarpusaltilis). The purpose of this study was to determine the organoleptic quality of beef floss given substitution of breadfruit (Artocarpusaltilus). This research was conducted at the Laboratory of Animal Husbandry Study Program Faculty of Agriculture, Khairun University, Ternate. Analysis of the data used in this study uses the analysis of the Kruskal-Wallis H Test or also called the ANOVA Test, one direction for ranking is a ranking-based non parametric test that can be used to determine whether there are statistically significant differences. Between two or more groups of independent variables in a continuous or ordinal independent variable. The parameters observed in this study were Color, Aroma, Taste, and Texture. In the results of the study the color quality of shredded beef has the best value of 10%, the quality of the aroma of shredded beef overall the sample assesses the score with the highest percentage shown in the sample of 15%. The quality of the texture of beef floss shows the best sample of beef floss using breadfruit substitution. The value of the test shows that the percentage is shown in the sample of 5%. The quality of shredded beef showed the highest percentage, shown in a sample of 15%, the statistical test results showed that Ho was accepted, which means that there was a real influence of breadfruit substitution on taste quality. Kruskal-Wallis statistical test results show that the addition of breadfruit to shredded beef has a different color and texture quality while the taste and aroma quality are the same.