KUALITAS KIMIA DAGING BABI YANG DIFERMENTASI DALAM BAMBU DENGAN PENAMBAHAN BERAS KETAN HITAM SANGRAI

Abstrak

This study was condusted to analyze the chemical quality of pork fermented in bamboo with the addition of roasted black glutinous rice Oryza sativa glutinosa L.. The fermentation process used white rice as a control at 20% P0, while roasted black glutinous rice was given at levels of 10% P1, 20% P2, and 30% P3. This study was arranged using a Completely Randomized Design CRD with four treatments and four replications. The parameters observed included air content, fat content, protein content, antioxidant capacity and total acid. The results of the analysis showed that the addition of black glutinous rice to fermented pork did not have a significant effect P>0.05 on air content, or fat content. However, the addition of 30% black glutinous rice had an effect P<0.05 on increasing protein content, antioxidant capacity and total acid. Based on these results, it can be concluded that the use of roasted black glutinous rice is able to improve the chemical quality of fermented pork, with the best treatment obtained with the addition of 30% P3.

ABSTRAK

Penelitian ini dilakukan untuk menganalisis mutu kimia pada daging babi yang difermentasi dalam bambu dengan penambahan beras ketan hitam Oryza sativa glutinosa L. sangrai. Proses fermentasi menggunakan beras putih sebagai kontrol sebesar 20% P0, sedangkan beras ketan hitam sangrai diberikan pada taraf 10% P1, 20% P2, dan 30% P3. Penelitian ini disusun menggunakan Rancangan Acak Lengkap RAL dengan empat perlakuan dan empat kali ulangan. Parameter yang diamati meliputi kadar air, kadar lemak, kadar protein, kapasitas antioksidan serta total asam. Hasil analisis memperlihatkan bahwa penambahan beras ketan hitam pada fermentasi daging babi tidak memberikan pengaruh signifikan P>0,05 terhadap kadar air, maupun kadar lemak. Namun demikian. Pemberian beras ketan hitam 30% memberikan pengaruh P<0,05 terhadap peningkatan kadar protein, kapasitas antioksidan dan total asam. Berdasarkan hasil tersebut, dapat disimpulkan penggunaan beras ketan hitam sangrai mampi memperbaiki kualitas kimia daging babi yang difermentasi, dengan perlakuan terbaik diperoleh dengan penambahan 30% P3.