PENGARUH PENAMBAHAN BAGIAN DAN LEVEL JANTUNG PISANG TERHADAP KUALITAS FISIK SOSIS DAGING SAPI
ABSTRACT: This study aims to
determine the effect and level section of banana and interaction both on the
physical quality of beef sausage. Research using a completely randomized design
factorial pattern 3 x 3 each with three replications. Factor is 3 parts of
banana (Interior, Exterior and Mixed), Factor B is the level of use (0%, 15 and
30%). Parameters measured were cooking shrinkage, breaking power, power iris
and pH. The study concluded that: 1) Addition of banana intact produce sausages
that have tenderness (power break) and iris power higher than the sausage with
the addition of banana inside and the outside, but did not make a difference in
the shrinkage cookware and pH sausage. 2) The higher levels of addition of the
higher shrinkage cookware, tenderness and a social and iris power, no
difference in the effect of banana on the pH level of the sausage. 3) The
interaction factor and level section of banana showed no difference in response
to shrinkage cookware, power breaking, power and pH sausage slices.
KATA KUNCI: Sausage; Beef;
Quality of Physical; Banana Heart
Penulis: Abdul Hakim Fattah,
Muhammad Nur Hidayat
Kode Jurnal: jppeternakandd150380