KARAKTERISASI SOSIS DAGING AYAM YANG DIBUAT DENGAN PENAMBAHAN TEPUNG KOMPOSIT TAPIOKA DAN GEMBOLO SEBAGAI BAHAN PENGISI
Abstract: The gembolo contains
glucomannan and has the ability to WHC 1900%. To extend the shelf life of the
gembolo can be made into flour. To prevent browning reactions by enzymes that
do steam blanching. Gembolo flour can be used as composite flour in the
manufacture of sausages, which are used for filler than tapioca. The objectives
of the experiment were to evaluate physical, chemical, and sensory
characteristics of chicken sausage bydifferent types and concentrations of
composite gembolo flour. The study uses two factors, the first factor is types
of gembolo flour (gembolo flour natural and gembolo flour with blanching) and
the second is the concentration of gembolo flour (10%, 20%, and 30%). Each
treatment was repeated 5 times. Test data of physical and chemical
characteristics were analyzed by analysis of variance, if different tested with
Duncan's New Multiple Range Test. Sausage oranoleptik test data were analyzed
by Friedman test. Appropriate treatmenttoproducechicken sausage with the best
physical and preferred isA2B1withtypes gembolo flour with blansing
concentration of gembolo flour 10%. The chicken sausage has a value ofWHC
85,33%, value oftexture 45,50 g/mm, brightnessvalue 46,11, cooking loss 5,21%,
water content 63,69%, protein content 14,99%, ash content 0,68%, fat content
2,04%, carbohydrate 18,60%.
Penulis: Herlina, Niken Widya
Palupi, Akbar Nur Bani Rusmana
Kode Jurnal: jppertaniandd120402
