Sujianti, Ari and Susilawati, Susilawati and Astuti, Sussi and Nurdin, Samsu Udayana (2023) KARAKTERISTIK SENSORI DAN FISIK SOSIS AYAM DENGAN PENAMBAHAN PATI AREN (Arenga pinnata) DAN ISOLAT PROTEIN KEDELAI (IPK). JURNAL AGROINDUSTRI BERKELANJUTAN, 2 (1). pp. 130-146. ISSN 2828-8513

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Abstract

The aim of this study was to determine the effect of adding palm starch and Soybean Protein Isolate (SPI) on sensory and physical characteristics of chicken sausage and to obtain the formulation of the best comparison between palm starch and SPI in chicken sausage products. The research was arranged in a Completely Randomized Block Design (RAKL) with a single factor consisting of 9 levels and 3 repetitions. Formulation of palm starch and SPI in making chicken sausage, namely A0 (33% tapioca as control), A1 (5%.10 %), A2 (5 % 13 %), A3 (10% 10%), A4 (10% 13%), A5 (15%:10%), A6 (15% 13%), A7 (20% 10%), and A8 (20% 13 %). The homogeneity of the data was tested by the Bartlett test and the addition of the data by the Tuckey test. The data were analyzed by variance to determine the effect between treatments, if there was a significant effect, the data were further analyzed with the Least Significant Difference (BNT) test at 5% level. The results showed that the addition of the formulation of the ratio of palm starch and SPI significantly affected the sensor properties of texture, taste, aroma, appearance and overall acceptance as well as physical properties (texture), WHC, and cooking loss. The comparison formulation of palm starch and SPI that produces the best chicken sausage is treatment A3 (palm starch 5% SPI 10%) which has a texture score of 7.13 (solid and compact, taste and aroma score of 7.09 (typical of chicken sausage), appearance of 7 .15 (less brilliant), and overall acceptance 7.69 (like), as well as the physical properties of texture 180.25 gf, WHC 45.57%, and cooking loss 21.29% The best treatment resulted in a moisture content of 63.61%, 2,31% ash content, 20.50% protein content, and 3.52% fat content which have met SNI No. 3820.2015. Keywords: chicken sausage, palm starch, soy protein isolat (SPI)

Item Type:	Article
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User:	DR SUSSI ASTUTI
Date Deposited:	15 May 2023 01:21
Last Modified:	15 May 2023 01:21
URI:	http://repository.lppm.unila.ac.id/id/eprint/51580

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