Pengaruh Penambahan Nano Kurcumin Kunyit (Curcuma longa) Terhadap Kualitas Kimia Pada Sosis Daging Layer Afkir

Darmawan, Bryan (2026) Pengaruh Penambahan Nano Kurcumin Kunyit (Curcuma longa) Terhadap Kualitas Kimia Pada Sosis Daging Layer Afkir. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

The purpose of this study was to determine the effect of adding nano turmeric curcumin on the chemical quality of rejected layer meat sausages. The materials of this study included rejected layer meat, nano turmeric curcumin, tapioca, egg white, ISP, oil, salt, garlic, shallots, onions, coriander, nutmeg, sugar, frankfurter, STPP, MSG, pepper, and ice water. This study used a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The addition of nano turmeric curcumin treatments included: P1 (0%), P2 (0.15%), P3 (0.30%), P4 (0.45%), and P5 (0.60%) of the total sausage dough. The parameters observed included water, protein, fat, dietary fiber, and ash content. Data analysis from the chemical test results of rejected layer meat sausages added with nano curcumin turmeric will be analyzed using ANOVA test at a test level of 0.5% and if it shows an even difference then it will be continued with further testing using Duncan's New Multiple Range Test. Based on the research results, the addition of turmeric nano curcumin at levels up to 0.60% to sausages made from spent laying hen meat did not significantly affect moisture, protein, fat, or ash content with all parameters remaining within the SNI 3820:2015 quality standards but the addition was shown to significantly increase the dietary fiber content of the sausages at the 0.60% treatment level. Keywords : sausage, discarded layer meat, chemical quality, nano curcumin, turmeric.

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