PENGARUH PENGGUNAAN JAGUNG (Zea mays) dan TAPIOKA PADA PEMBUATAN SOSIS AYAM TERHADAP WATER HOLDING CAPACITY (WHC) DAN ORGANOLEPTIK
| Main Author: | CAHYANI WILUJENG, DWI |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2007
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/4607/1/PENGARUH_PENGGUNAAN_JAGUNG%2528dwi%2529.pdf http://eprints.umm.ac.id/4607/ |
Daftar Isi:
- Usage of corn as component of mixture in making of sausage as component of filler , and dye is alternative of good enough choice, because corn has pigment β carotene and antioxidant capable to prevent the happening of oxidation at sausage product, while tapioca also stands as component of filler because tapioca contains amylopectin that is enough is high causing has character is not Iump easy to, has high stick energy power, not damage or fragile and its the gelatinization temperature is low relative, has flavors is not taste ( doesn't influence flavor raw material in food processing). Purpose of this research is to know usage influence of corn and tapioca to Water Holding Capacity ( WHC), organoleptic of chicken sausage, and know level usage of optimal corn and tapioca of which able to give best organoleptic and highest WHC value at chicken sausage. This research takes place in Husbandry – Fisheries Laboratory of University Muhammadiyah Malang. Research matter consisted of chicken flesh part of chest, corn, tapioca, flour postmix, and flavors. Method applied is Completely randomized design with 4 treatment and 3 restating. Treatment consisted of T0: usage of corn 0% and tapioca 100%, T1 : usage of corn 10% and tapioca 90%, T2 : usage of corn 20% and tapioca 80%, T3 : usage of corn 30% and tapioca 70%. Result of research indicates that treatment of usage of corn and tapioca doesn't have an effect on reality ( P>005) to value WHC, organoleptic of colour and organoleptic of aroma, but having an effect on very reality ( P<001) to organoleptic felt and texture. Chicken sausage with usage of corn and tapioca has the range of value WHC 51.02 – 53.99%, organoleptic test of panelist gives organoleptic score of colour 3.25, taste score 3.75, score aroma 3.75, texture score equal to 2, or likes chicken sausage with usage of corn 30% and tapioca 70% at treatment T3. Conclusion of chicken sausage with usage of corn and tapioca preference hobby of consumer is with usage of corn 30% and tapioca 70%.