KUALITAS SOSIS DAGING SAPI YANG DIFORTIFIKASI DENGAN MINYAK IKAN KOD DAN MINYAK JAGUNG DAN DIPROSES MENGGUNAKAN METODE PEMASAKAN YANG BERBEDA
Abstract: This study was
conducted to find out quality of beef sausages fortified with cod and corn oil
and processed with different cooking methods. The sausages were made of beef,
cod oil, corn oil, tapioca flour, skimmed milk, salt, pepper, garlic, angkak,
and ice, with the ratio of cod oil and corn oil of 2.9 : 7.1; 2.4 : 7.6; and
1.9 : 8.1. All sausages ingredients were mixed and then filled in the casing.
The raw sausages were cooked using steaming and vacuum steaming for 30 minutes.
The sausages were then analyzed for chemical composition (moisture, protein,
and fat contents), physical quality (pH, water holding capacity, and
tenderness), and fatty acids profile (omega 3 and omega 6 ratio). The data of
chemical composition and physical quality were analyzed statistically using
analysis of variance (factorial pattern = 3 factors of oil ratio x 2 factors of
cooking method) and the differences between means were tested by Duncan’s new Multiple
Ranges Test. The data of fatty acids profile were analyzed descriptively. The
results showed that the different ratio of cod and corn oils affected the
moisture content, protein content, pH, and water holding capacity of sausages
(P<0.05). Vacuum steaming increased significantly the moisture content,
protein content, fat content, pH, and water holding capacity of sausages
(P<0.05). The sausages cooked with vacuum steaming contained higher omega 3
and omega 6 than that of steaming sausages. There were interactions between oil
ratio and cooking methods on the moisture content, protein content, pH, and
tenderness of sausages (P<0.05). In conclusion, fortification of sausages
with cod and corn oil at 2.4 : 7.6 ratio and cooked with vacuum steaming resulting
the best quality of sausages.
Penulis: Rio Olympias
Sujarwanta
Kode Jurnal: jppeternakandd160084
