Karakterisasi Sosis Daging Ayam yang Dibuat dengan Penambahan Tepung Komposit Tapioka dan Gembolo Sebagai Bahan Pengisi
(The Characterization of Meat Chicken Sausages Made with the Addition Composite of Tapioca and Gembolo as Filler)
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Herlina
Staf Pengajar Fakultas Teknologi Pertanian, Universitas Jember, Jember, Indonesia
Niken Widya Palupi
Staf Pengajar Fakultas Teknologi Pertanian, Universitas Jember, Jember, Indonesia
Akbar Nur Bani Rusmana
Mahasiswa Program Strata Satu Fakultas Teknologi Pertanian, Universitas Jember, Jember, Indonesia
DOI:
ABSTRACT
The gembolo contains glucomannan and has the ability to WHC 1900%. To extend the shelf life of the gembolo can be made into flour. To prevent browning reactions by enzymes that do steam blanching. Gembolo flour can be used as composite flour in the manufacture of sausages, which are used for filler than tapioca. The objectives of the experiment were to evaluate physical, chemical, and sensory characteristics of chicken sausage bydifferent types and concentrations of composite gembolo flour. The study uses two factors, the first factor is types of gembolo flour (gembolo flour natural and gembolo flour with blanching) and the second is the concentration of gembolo flour (10%, 20%, and 30%). Each treatment was repeated 5 times. Test data of physical and chemical characteristics were analyzed by analysis of variance, if different tested with Duncan's New Multiple Range Test. Sausage organoleptic test data were analyzed by Friedman test. Appropriate treatment to produce chicken sausage with the best physical and preferred is A2B1 with types gembolo flour with blanching concentration of gembolo flour 10%. The chicken sausage has a value of WHC 85,33%, value of texture 45,50 g/mm, brightness value 46,11, cooking loss 5,21%, water content 63,69%, protein content 4,99%, ash content 0,68%, fat content 2,04%, carbohydrate 18,60%.
Keywords: Meat chicken sausage, composite, tapioca, gembolo, and filler
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Published
20-06-2012
Issue
Vol. 6 No. 1 2012: Jurnal Agroteknologi
Pages
99-110
License
Copyright (c) 2012 Jurnal Agroteknologi
How to Cite
Herlina, Palupi, N.W., & Rusmana, A.N.B. (2012). Karakterisasi sosis daging ayam yang dibuat dengan penambahan tepung komposit tapioka dan gembolo sebagai bahan pengisi. Jurnal Agroteknologi, 6(1), 99-110.
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