PENGGUNAAN TEPUNG GLUKOMANAN UMBI GEMBILI (Dioscorea esculenta L.) SEBAGAI BAHAN TAMBAHAN MAKANAN PADA PENGOLAHAN SOSIS DAGING AYAM
ABSTRACT: Gembili tuber
contains 2,9% of glucomannan and potentially as food additive in chicken
sausage processing. The purpose of this study was to determine the amount of
the gembili’s glucomannan addition on the physical, chemical and organoleptic
characteristics of chicken sausage and knowing the amount of the gembili's glucomannan
flour addition on chicken sausage processing and to produce sausage with a good
characteristics and panelists preferred. The study was designed using
completely randomized design with one factor and three replications. Parameter
research includes characterization of gembili's glucomannan flour (brightness,
WHC, ash content, protein content, moisture content, and the levels of
glucomannan), brightness, texture, ash content, moisture content, protein
content, fat content, the organoleptic properties, and effectiveness test to
determine the best treatment. The results showed that the addition of gembili's
glucomannan flour significantly affect the texture, moisture content, and
organoleptic. But did not significantly affect the fat content, protein content,
brightness, and ash content. Effectiveness test showed that the value of the
highest combination of all parameters are in sausage meat chicken with the
addition of 0.3% gembili's glucomannan flour with the analysis results that the
brightness of 51.96, the texture of 75.57 g / mm, ash content of 1.41%, 1,78%
WHC, levels water 52.13%, 16.47% protein content, fat content 8.84%, the
organoleptic properties of flavor 3.88, 3.68 organoleptic properties of color,
the organoleptic properties of elasticity of 3.64%, the organoleptic properties
of the slices appearance of 3.92, and the nature of the overall preferences of
3.88.
Penulis: Herlina
Kode Jurnal: jppertaniandd151045