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STUDI PENAMBAHAN KARAGENAN TERHADAP SIFAT KIMIA DAN SENSORIS SOSIS DAGING SAPI

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ABSTRACT
Meat is one of the popular sources of animal protein in Indonesia. Meat demand is increasing in line with population growth, per capita income, purchasing power, lifestyle, and community awareness of nutrition.a good sausage have somewhat chewy texture, to avoid the sausages with a hard or soft texture, it is necessary to add a stabilizer. Stabilizer used in this study was carrageenan.This study was aimed to determine the effect of carrageenan addition on the physicochemical and sensory properties of beef sausage.
This study used non factorial experiment in a Completely Randomized Design with 4 treatment and repeated 5 times. The carrageenan addition in each treatment was 0 g, 5 g, 10 g, and 15 g. Data were analyzed using Analysis of variance by F test and continued by Least Significant Difference (LSD) of α 5%.
The result of this experiment showed that the addition of carrageenan significantly affect on moisture, ash content, hedonic of taste, texture, color, and flavor of the beef sausage. The best treatment in this research was the sausage with 5 g carrageenan with moisture content 56.52%, ash content 2.36%, fat content 18.74%, protein content 14.55%, carbohydrate content 32.30% and the result of the hedonic quality test were color red rather pale, rather flavorful meat, textured rather chewy and taste cirps.

Keywords : Carrageenan, Sausage, beef

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Penerbit

: ., 2016

Deskripsi Fisik

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Bahasa

Indonesia

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NONE

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