EVALUASI FISIKOKIMIA SOSIS TEMPE-DUMBO [Physicochemical Evaluation of Tempeh-Fish Sausage]
Evaluation on the physicochemical property of “tempe-dumbo” sausage made from meat of Clarias gariepinus and tempeh flour has been carried out. Randomized design with tree replications were used. Sausages were prepared from tempeh flour and fish meat in the proportion of: 1:0; 1:0,2; 1:0,3; 1:10,4 a...
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2003-08-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/690 |
| _version_ | 1819117295643918336 |
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| author | T J Moedjiharto |
| author_facet | T J Moedjiharto |
| author_sort | T J Moedjiharto |
| collection | DOAJ |
| description | Evaluation on the physicochemical property of “tempe-dumbo” sausage made from meat of Clarias gariepinus and tempeh flour has been carried out. Randomized design with tree replications were used. Sausages were prepared from tempeh flour and fish meat in the proportion of: 1:0; 1:0,2; 1:0,3; 1:10,4 and 1:0,5 (w /w). Hardness, total volatile bases (TVB), and taste were evaluated. The results showed that the proportion of flour tempeh influenced the content the quality of “tempe-dumbo” sausage in term of protein quality, TVB.and taste. The addition of tempeh flour had significant effect the decrease essential amino acids, of total amino acids content, and organoleptic ascore (taste and flavor). . “Tempeh-dumbo” sausage contained essential amino acid of 27,354 mg/ g, protein which was consisted of 7 essential amino acid. |
| first_indexed | 2024-12-22T05:30:43Z |
| format | Article |
| id | doaj.art-a94fbae4f2474660b75ef9898c36d2f0 |
| institution | Directory Open Access Journal |
| issn | 1979-7788 2087-751X |
| language | English |
| last_indexed | 2024-12-22T05:30:43Z |
| publishDate | 2003-08-01 |
| publisher | Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) |
| record_format | Article |
| series | Jurnal Teknologi dan Industri Pangan |
| spelling | doaj.art-a94fbae4f2474660b75ef9898c36d2f02022-12-21T18:37:27ZengBogor Agricultural University; Indonesian Food Technologist Association (IAFT)Jurnal Teknologi dan Industri Pangan1979-77882087-751X2003-08-01142164168EVALUASI FISIKOKIMIA SOSIS TEMPE-DUMBO [Physicochemical Evaluation of Tempeh-Fish Sausage]T J MoedjihartoEvaluation on the physicochemical property of “tempe-dumbo” sausage made from meat of Clarias gariepinus and tempeh flour has been carried out. Randomized design with tree replications were used. Sausages were prepared from tempeh flour and fish meat in the proportion of: 1:0; 1:0,2; 1:0,3; 1:10,4 and 1:0,5 (w /w). Hardness, total volatile bases (TVB), and taste were evaluated. The results showed that the proportion of flour tempeh influenced the content the quality of “tempe-dumbo” sausage in term of protein quality, TVB.and taste. The addition of tempeh flour had significant effect the decrease essential amino acids, of total amino acids content, and organoleptic ascore (taste and flavor). . “Tempeh-dumbo” sausage contained essential amino acid of 27,354 mg/ g, protein which was consisted of 7 essential amino acid.http://journal.ipb.ac.id/index.php/jtip/article/view/690Sausagetempehclarias gariepinusprotein quality |
| spellingShingle | T J Moedjiharto EVALUASI FISIKOKIMIA SOSIS TEMPE-DUMBO [Physicochemical Evaluation of Tempeh-Fish Sausage] Jurnal Teknologi dan Industri Pangan Sausage tempeh clarias gariepinus protein quality |
| title | EVALUASI FISIKOKIMIA SOSIS TEMPE-DUMBO [Physicochemical Evaluation of Tempeh-Fish Sausage] |
| title_full | EVALUASI FISIKOKIMIA SOSIS TEMPE-DUMBO [Physicochemical Evaluation of Tempeh-Fish Sausage] |
| title_fullStr | EVALUASI FISIKOKIMIA SOSIS TEMPE-DUMBO [Physicochemical Evaluation of Tempeh-Fish Sausage] |
| title_full_unstemmed | EVALUASI FISIKOKIMIA SOSIS TEMPE-DUMBO [Physicochemical Evaluation of Tempeh-Fish Sausage] |
| title_short | EVALUASI FISIKOKIMIA SOSIS TEMPE-DUMBO [Physicochemical Evaluation of Tempeh-Fish Sausage] |
| title_sort | evaluasi fisikokimia sosis tempe dumbo physicochemical evaluation of tempeh fish sausage |
| topic | Sausage tempeh clarias gariepinus protein quality |
| url | http://journal.ipb.ac.id/index.php/jtip/article/view/690 |
| work_keys_str_mv | AT tjmoedjiharto evaluasifisikokimiasosistempedumbophysicochemicalevaluationoftempehfishsausage |