Kualitas Organoleptik Dangke dengan Penambahan Kayu Secang (Caesalpinia sappan L) pada Level yang Berbeda
Organoleptic Quality of Dangke with the Addition of Different Levels of Secang Wood (Caesalpinia sappan L)
Keywords:
Dangke, Kayu Secang, Organoleptik
Abstract
This study aims to determine the physical and organoleptic qualities of dangke with the addition of sappan wood (Caesalpinia sappan L) at different levels. This study used a completely randomized design (CRD) consisting of 5 treatments and 4 replications. The treatment used was the addition of sappan wood with levels of 0%, 1%, 1.5%, 2% and 2.5%. Parameters observed was organoleptic properties. The results showed that the addition of sappan wood had a high significant effect on organoleptic color, percentage of curd and whey. The conclusion of the research is the addition of sappan wood (Caesalpinia sappan L) with different levels can be used to increase the organoleptic value, especially as a natural dangke dye
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References
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Chu, Ming-Juan, You-Zhi, Kiyosh, I., Hong-Xing, Ping X., Xue-Gang, Guo-You, C. & Sen L. (2013). Identiication of active compouns rom caesalpinia sappan l extracts suppressing il-6 production in raw 264.7 cell by PLS. Journal of Ethnopharmacology. 148: 37-44.
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Rahfiludin, M.Z., Irene, M.K., & Yulandani. R.A. (2015). Pengaruh pemberian ekstrak secang (Caesalpinnia sappan L.) terhadap kualitas sensoris dan mikrobiologis kue bolu kukus tahun 2014. Jurnal Kesehatan Masyarakat..3(1), ISSN: 2356-3346.
Sulmiyati dan Malaka, R. (2017). Karakteristik Fisik dan Kimia Air Dadih (Whey) Dangke dengan Level Enzim Papain yang Berbeda. JITP. 5(2):102-106.
Chu, Ming-Juan, You-Zhi, Kiyosh, I., Hong-Xing, Ping X., Xue-Gang, Guo-You, C. & Sen L. (2013). Identiication of active compouns rom caesalpinia sappan l extracts suppressing il-6 production in raw 264.7 cell by PLS. Journal of Ethnopharmacology. 148: 37-44.
Hatta, W., Sudarwanto, F.M.T., Sudirman, I., & Malaka R. (2013). Survei potensi dangke susu sapi sebagai alternatif dangke susu kerbau di Kabupaten Enrekang, Sulawesi Selatan. JITP 3(1):40-50.
Hariana, A., (2006). Tumbuhan Obat Dan Khasiatnya. Depok: Niaga Swadaya.
Kumala, S., Devana D. dan Tulus. (2013). Aktivitas aktibakteri rebusan secang (Caesalpinia sappan L) terhadap Salmonella th ypii secara in vivo. Jurnal Agritech. 33 : 54-71.
Malaka, R. (2010). Pengantar Teknologi Susu. Masagena Press. Makassar.
Malaka, R., Baco, S., & Prahesti, K. I. (2015). Karakteristik dan Mekanisme Gelatinasi Curd Dangke Melalui Analisis Fisiko Kimia dan Mikrostruktur. JITP.4 (2):56-62.
Miksusanti, Elfita & Hotdelina, S. 2012. Aktivitas antioksidan dan sifat kestabilan warna campuran ekstrak etil asetat kulit buah manggis (Garcinia mangostana L) dan kayu secang (Caesalpinia sappan L.) Jurnal Penelitian Sains. 15 (2C): 60-69.
Mukhlisah, A.N., Arief, I.I., & Taufik, E. (2017). Physical, microbial and chemical qualities of dangke produced by different temperatures and papain concentrations. Media Peternakan 4(1):63-70. https://doi.org/10.5398/medpet.2017.40.1.63.
Rahfiludin, M.Z., Irene, M.K., & Yulandani. R.A. (2015). Pengaruh pemberian ekstrak secang (Caesalpinnia sappan L.) terhadap kualitas sensoris dan mikrobiologis kue bolu kukus tahun 2014. Jurnal Kesehatan Masyarakat..3(1), ISSN: 2356-3346.
Sulmiyati dan Malaka, R. (2017). Karakteristik Fisik dan Kimia Air Dadih (Whey) Dangke dengan Level Enzim Papain yang Berbeda. JITP. 5(2):102-106.
Published
2022-08-30
How to Cite
Naheriastuti, Faridah, R., Armayanti, A. K., & Astuti, T. (2022). Kualitas Organoleptik Dangke dengan Penambahan Kayu Secang (Caesalpinia sappan L) pada Level yang Berbeda: Organoleptic Quality of Dangke with the Addition of Different Levels of Secang Wood (Caesalpinia sappan L). Anoa: Journal of Animal Husbandry, 1(2), 70-75. https://doi.org/10.24252/anoa.v1i2.29790
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