PENGARUH PENAMBAHAN ANGKAK DAN KOMBINASI FILLER TEPUNG TERIGU DAN TEPUNG KETELA RAMBAT TERHADAP KUALITAS SOSIS SAPI
This research was conducted to study the effects of anka rice as a natural dye with filler and its combination effect on physical quality, chemical, microstructure and sensory in beef sausage. Anka rice was used as powder were 0%, 0,1%, 0,2% and 0,3%. The filler were wheat flour and sweet potato flo...
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| Main Authors: | , |
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| 格式: | Theses and Dissertations NonPeerReviewed |
| 出版: |
[Yogyakarta] : Universitas Gadjah Mada
2012
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| 主題: | |
| 在線閱讀: | https://repository.ugm.ac.id/101076/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=57206 |
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| 總結: | This research was conducted to study the effects of anka rice as a natural
dye with filler and its combination effect on physical quality, chemical,
microstructure and sensory in beef sausage. Anka rice was used as powder were
0%, 0,1%, 0,2% and 0,3%. The filler were wheat flour and sweet potato flour with
combination 20:0%, 15:5%, 10:10%, 5:15% and 0:20%. Each treatment
consisted of three replications. The observed variables were chemical qualities
(moisture, protein and fat), physical qualities (pH, water-holding capacity, and
tenderness), microstructure and sensory (colour, taste, texture, aroma, and
acceptability). The sausage data of chemical and physical quality were
statistically analyzed using variance analysis of completely randomized design
with factorial pattern (4 anka rice level x 5 filler combinations), followed by
Duncan�s Multiple Range Test. Sausages microstructure were analyzed
descriptively. Sensory quality was observed by panelists. Sensory quality was
analysed by using Kruskal-Wallis Hedonic test, followed by quantitative
descriptive analysis (QDA) in a model of spider web. The results indicated that
the addition of anka rice as much as 0.3% showed the best results based
on sensory quality (p<0,05), but did not change the chemical, physical, and
microstructure quality. The addition of filler combination as much as 10:10% did
not significantly affect the physical, microstructure, sensory and chemical quality
in general because only the protein content significantly (p<0,05) changed. The
addition of filler combination of wheat flour and sweet potato flour significantly
decreased the protein content of sausage. There was no interaction between the
addition of anka rice with filler combination of wheat flour and sweet potatoe flour. |
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