KAJIAN PENILAIAN SENSORI SOSIS BERBASIS JAMUR MERANG (Volvariella volvaceae) DAN TEMPE
Abstract: Sausage is one of
the processed meat product that are quite popular in Indonesian people. The
purpose of this study was to obtain the best formula of sausage using mushroom (Volvariella volvaceae) and
tempeh that meet the standard quality of sausage. This research used
Complatedly Randomized Design (CRD) with four treatments and four replications.
The treatments were TSB1 (ratio mushroom 80, tempeh 20), TSB2 (ratio mushroom
70, tempeh 30), TSB3 (ratio mushroom 60, tempeh 40) and TSB4 (ratio mushroom
50, tempeh 50). Data obtained were analyzed using Analysis of Variance followed
by Duncan’s New Multiple Range Test (DNMRT) the level of 5%. The best treatment
was a sausage of treatment TSB4 with sensory acceptance by panelist.
Penulis: Londut Donny Pranata,
Usman Pato, Rahmayuni
Kode Jurnal: jppertaniandd160593
