KARAKTERISTIK SOSIS IKAN GABUS (Channa striata) DAN JAMUR TIRAM (Pleorotus ostreatus) DENGAN PENAMBAHAN TEPUNG PUTIH TELUR DAN KARAGENAN
Daftar Isi:
- The purpose of this research was to investigate the characteristics of snakehead (Channa striata) and oyster mushroom (Pleorotus ostreatus) sausage by addition of egg white powder and carrageenan. The research was conducted on August until September 2015. This research used a Randomized Block Design (RBD) with six different egg white powder and carrageenan ratios (0% : 2.5%, 0.5% : 2%, 1% : 1.5%, 1.5% : 1%, 2% : 0.5%, 2.5% : 0%) as treatments. Each treatments were replicated three times. The attributes observed were physico analysis (gel strength, hardness and whiteness), chemical analysis (water, ash, protein, fat) and sensory analysis (appearance, texture, taste, colour, aroma, and folding test). The results showed the average value of gel strength sausage ranged from 354.4-694.4 gf, hardness 156.7-182.9 gf, whiteness 61.7-74.1%. The average value of the water content were from 65.04-67.33%, ash content 1.41-3.28%, protein content 20.34-21.96%, fat content 1.27-1.73%. Sensory analysis were appearance sausage content ranged from 6.55-7.69, texture 6.35-8.04, taste 7.83-7.92, colour 7.51-8.12, aroma 6.57-6.72, and folding test 5.66-7.83. The best treatment from physical, chemical and sensory analysis was combination of egg white powder and carrageenan 2.5% : 0% (B5).