PEMBUATAN SATE DAGING DENGAN MENGGUNAKAN TEPUNG REBUNG DAN TEPUNG IKAN KEMBUNG (Rastrelliger sp.) YANG DIPERKAYA DENGAN TEMPE REBUNG DENGAN KONSENTRASI ZAT PENSTABIL YANG BERBEDA
ABSTRACT: The research was
done to know the effect of arabic gum and xanthan gum and the effect of
mackerel flour and bamboo shoot flour on the quality of the artificial meat
satay by proximate analysis, water holding capacity, oil absorption, total microbial,
tenderness, and organoleptics (colour, flavour, taste, and texture). The
results showed that the ratio of mackerel flour and bamboo shoot flour had
highly significant effect on moisture content, ash content, fat content,
protein content, crude fiber content, water holding capacity, oil absorption,
total microbial, tenderness, taste, and texture. The ratio of arabic gum and
xanthan gum had highly significant effect on moisture content, ash content,
protein content, water holding capacity, total microbial, and taste. The best
quality artificial meat satay was a combination of 80% mackerel flour and 20%
bamboo shoot flour and arabic gum of 0,5% and xanthan gum of 0,3% which based
on taste and crude fiber content. Then, vitamin B12, calorie, and fatty acids
were analysed. Therefore, artificial meat satay could be a source of health
care food for the public.
Penulis: Alex Septia Rusli,
Herla Rusmarilin, dan Terip Karo-Karo
Kode Jurnal: jppertaniandd160034
