KARAKTERISTIK ORGANOLEPTIK DAN KOMPOSISI ZAT GIZI MINUMAN CHICKEN ESSENCE YANG DIBUAT DENGAN PRESSURE COOKING

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Published: Apr 11, 2022
DOI: https://doi.org/10.36457/gizindo.v45i1.618
Keywords:
broiler chicken, chicken essence, functional food, nutritional value
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Ahmad Sulaeman
Institut Pertanian Bogor
http://orcid.org/0000-0002-9618-7214
Erna Puspasari
Institut Pertanian Bogor Universitas Djuanda
Eny Palupi
Institut Pertanian Bogor
http://orcid.org/0000-0003-2029-3106
M Jevi Rachman
Institut Pertanian Bogor

Abstract

Chicken essence (CE) is a type of functional food with various health benefits. This study aims to develop CE derived from broiler chicken at 3 different ages of slaughtering. CE was made by pressure cooking method for 4 hours and with the addition of red ginger, brown sugar, honey, and sesame oil. Organoleptic tests were performed. Color, pH, total dissolved solids, and viscosity were determined to evaluate the physical characteristics. The evaluation of nutritional value was done by proximate analysis. The amino acid profile of the selected formula was then analyzed. Based on the hedonic test, F2 showed the highest level of acceptance. Physical analysis showed that the pH of developed CE tended to be acidic (pH = 5.44 – 5.65) and had a red color but was not quite light. Total dissolved solid was not significantly different between the formulas. The nutritional evaluation showed that the energy ranged from 77 - 85 kcal, 79.52 - 81.21 percent water, 2.26 - 2.89 percent ash, 13.54 - 15.15 percent protein, and 4.56 - 4.68 percent fat. F2 was determined as the selected formula, but the amino acid score (AAS) was still very low (AAS = 2.3). Therefore, further research needs to improve the quality of chicken essence protein.

ABSTRAK

Chicken essence (CE) merupakan salah satu jenis pangan fungsional dengan beragam manfaat kesehatan. Tujuan penelitian ini adalah mengembangkan CE dari karkas ayam broiler dengan 3 umur potong yang berbeda (21, 28 dan 35 hari). CE dibuat dengan metode pressure cooking selama 4 jam dengan penambahan jahe merah, gula merah, madu dan minyak wijen. Uji organoleptik dilakukan terhadap semua formula dan dibandingkan dengan CE komersil. Analisis fisik dilakukan dengan menilai pH, warna, total padatan terlarut dan viskositas. Evaluasi nilai gizi dilakukan dengan analisis proksimat (air, abu, protein lemak dan karbohidrat). Analisis profil asam amino dilakukan dengan menggunakan ultra performance liquid chromatography (UPLC) terhadap formula terpilih. Hasil penelitian ini menunjukkan tidak ada perbedaan mutu organoleptik antar formula yang dikembangkan. Dibandingkan dengan CE komersil, CE yang dikembangkan memiliki warna yang lebih tidak gelap, lebih tidak beraroma ayam dan anyir, lebih manis, asam dan gurih, dan lebih tidak pahit, namun lebih kurang jernih, kurang homogen dan kurang shininess, lebih kental dan banyak endapan. Berdasarkan uji hedonik, formula dengan umur potong 28 hari, (F2) cenderung memiliki tingkat kesukaan tertinggi. Analisis fisik menunjukkan pH CE yang dikembangkan cenderung asam (pH = 5,44 – 5,65) dan memiliki warna kemerahan namun tidak cerah. Sementara itu, tidak ditemukan perbedaan pada total padatan terlarut. Hasil evaluasi nilai gizi menunjukkan kandungan energi berkisar 77 - 85 kkal, air 79,52 – 81,21 persen, abu 2.26 – 2,89 persen, protein 13,54 – 15,15 persen dan lemak 4,56 – 4,68 persen. F2 ditentukan sebagai formula terpilih, namun Skor asam amino (SAA) masih sangat rendah (SAA = 2,3). Oleh karena itu, perlu dilakukan penelitian lanjtuan untuk meningkatkan kualitas protein CE.

 

Kata kunci: ayam broiler, chicken essence, nilai gizi, pangan fungsional

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Vol. 45 No. 1 (2022): Maret 2022
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