PENGARUH PENAMBAHAN KARAGINAN DENGAN LEVEL YANG BERBEDA TERHADAP KOMPOSISI KIMIA, KUALITAS FISIK, SENSORIS DAN MIKROSTRUKTUR SOSIS AYAM
Abstract: Various microfloras
residing in the human colon are significantly affected by dietary fiber.
Shortage of dietary fiber in the human daily consumption contributes to
gastrointestinal metabolic and cardiovascular disease. One source of dietary
fiber is a type of various seaweeds. This research was conducted to determine
the effect of carrageenan addition on restructured meat products quality
(chemical, physical, sensory and microstructure). There were four treatments in
this experiment, (1) chicken sausages without carrageenan addition, (2) chicken
sausage with 3% carrageenan addition , (3) chicken sausage with 6% carrageenan
addition, and (4) chicken sausage with 9% carrageenan addition. The parameters
observed were chemical composition (collagen, fat, water, protein), physical quality
(pH, tenderness, water holding capacity (WHC), cooking loss), sensory
properties (colour, textures, taste, flavor, acceptability) and microstructure.
Chemical composition and physical qualities data were analyzed using Anova. The
differences between means were analyzed using Least Significant Different
(LSD). Sensory properties data were tested using Method of Successive Interval
(MSI). The results showed that the addition of carrageenan at different levels
significantly (P<0,05) affected water content and pH value. The addition of
carrageenan at different levels also affected taste of chicken sausages. The
addition of carrageenan at different levels had no effect on color, aroma,
texture, tenderness, and acceptability. Microstructure analysis showed that
addition of carragenan lead to the appearence of gel network.
Key words: Carrageenan,
Chicken sausages, Chemical composition, Physical quality, Sensory quality,
Miacrostructure
Penulis: Arif Ismanto, Deny
Sumarna
Kode Jurnal: jppeternakandd160076
