Nilai Gizi dan Sifat Organoleptik Sosis Daging Sapi dengan Penambahan Pasta Buah Merah pada Level yang Berbeda
Abstract: Red fruit pasta are
reported containing active components that are important to health, so the opportunities
to be developed into a functional food ingredients. The purpose of this study
is utilize pasta as natural dye in beef sausage and based on chemical quality
and sensory. Given some active compounds are known to display as natural dye
for food. In this study, beef sausage
was added by red fruit pasta in various concentrations: (0%, 7%, 9%, and 11%)
were added on beef sausage. The observed variables were chemical qualities
(water content, protein content, fat content, ash content and carbohydrate content)
and sensory (colour, taste, texture, and aroma). The result showed that the
addition of red fruit pasta on beef sausage significantly affected on water
content and protein content. Organoleptic testing (hedonic and hedonic quality
testing) showed that the panelists remarkably prefered all beef sausages with
addition of red fruit pasta
Keywords: beef sausage;
nutrient; organoleptic; red fruit pasta
Penulis: E. Surbakti, I. I.
Arief, T. Suryati
Kode Jurnal: jppeternakandd160449