KARAKTERISTIK SOSIS IKAN LELE DUMBO (Clarias gariepinus) DENGAN PENAMBAHAN BUBUK BUNGA ROSELLA (Hibiscus sabdariffa)
Daftar Isi:
- The purpose of this research was to investigate the effect of addition rosella powder to the characteristics of catfish (Clarias gariepinus) sausage and know the best formulation based on the acceptance of panelists. The research was conducted at Laboratory of Fisheries Product Technology, Faculty of Agriculture Sriwjaya University from Agust 2015 to November 2016. The research was used random block design (RBD). The treatment of addition rosella powder were 1.5 g, 3 g, 4.5 g, 6 g, and 7.5 g. Parameters of this research were physic analysis such as elasticity, and colour. Chemical analysis such as water, ash and pH. Sensoric analysis such as display, texture, colour, flavor and taste. The result showed that addition rosella powder gave significant effect on elasticity, lightness, redness, pH, water content and sensoric analysis such as appearance, texture, colour, flavor and taste, but they were no effect to ash. The elasticity of this sausage interval was 54.93-153.6 (gf), lightness was 38.66% - 61.96%, redness was 3.8% -7.6%, pH was 4.21 – 6.75. Water content interval 62.03%. – 73.96%, ash was 2.57- 3.3 and display of analysis sensoric was 4.04-7.46, texture was 3.28 – 7.12, flavor was 3.96 – 8.04, colour was 2-7.36, and taste was 5.08 – 7.6. Based on the acceptance panelists, the best formulation on treatment A2 with addition concentration rosella powder 1 g with antioxidant activity was 11,6 ppm.