KARAKTERISTIK MUTU SOSIS AYAM DENGAN VARIASI SUBSTITUSI KACANG MERAH (Phaseolus vulgaris L)
DOI:
https://doi.org/10.32663/ja.v18i2.1480Abstract
Sausage is a food with a composition of meat, fat, binder, filler, water, salt, and spices and then steamed. This study aims to characterize the quality of chicken sausage substituted with red beans. The research was carried out in two stages, namely the chicken sausage processing stage and the analysis stage. The analysis conducted was protein, texture and organoleptic analysis. The results of the analysis of sausage protein levels ranged from 15.133% to 17.323%. Where the higher the red bean substitution, the lower the protein content of chicken sausage. The results of the sausage texture analysis ranged from 1,527 g/mm2 to 3,513 g/mm2. The results of the organoleptic analysis of the sausage color ranged from 2.65 (rather like) to 4.75 (really like). The results of oranoleptic analysis on the taste of sausage ranged from 2.45 (dislike) to 4.65 (really like). The results of the organoleptic analysis on the texture of the sausages ranged from 2.65 (rather like) to 4.65 (really like).
Downloads
Published
Issue
Section
License
Authors who publish with this journal agree to the following terms:
- Authors grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 Internasional (CC BY 4.0) Licence that allows others to use and share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- The author(s) still hold the copyright of his/her/their work and retain publishing rights without restrictions such as (but not limited to) patent right, lecture, book and reproduce the article for own purposes.
