KARAKTERISTIK FISIKO KIMIA SOSIS AYAM DENGAN PENGGUNAAN KONSENTRAT PROTEIN BIJI LAMTORO GUNG (Leucaena leucocephala) SEBAGAI EMULSIFIER
<p><strong><em>ABSTRACT</em></strong><strong><em> </em></strong></p> <p><strong><em> </em></strong></p> <p><em>The sausage is a product of emulsion system, emulsion stability can be achieved w...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | Indonesian |
| Published: |
Department of Food Technology
2015-12-01
|
| Series: | Jurnal Teknologi Pangan |
| Online Access: | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/465 |
| Summary: | <p><strong><em>ABSTRACT</em></strong><strong><em> </em></strong></p> <p><strong><em> </em></strong></p> <p><em>The sausage is a product of emulsion system, emulsion stability can be achieved when the fat globules dispersed in the emulsion enveloped by emulsifier stabilized by binder and filler. The binder is a non-meat ingredients are added to the emulsion sausages with the aim to increase the water holding capacity of the protein and fat that sausage into a stable emulsion. This study aim</em><em>ed</em><em> to determine the use l</em><em>eucaena</em><em> seed protein concentrate as an emulsifier to the physico chemical properties of the resulting sausage. This study use</em><em>d</em><em> a completely randomized design (CRD) arranged as factorial consisting of two factors. The first factor consists of the addition of </em><em>leucaena </em><em>seed protein concentrate 2%, 3%, 4% and factor II us</em><em>ed</em><em> the addition of egg whites 6%, 8%, 10%. The result showed that the best treatment in the treatment of </em><em>leucaena </em><em>seed protein concentrate addition 3% and 8% egg whites that produce</em><em>d</em><em> chicken sausage with Physical and chemical characteristics of emulsion stability of 91.55%, WHC 32.59%, the water content of 72.66%, ash 2.92%, protein 13.71%, fat 5.97%, taste 151, 157 aroma, color 150.5, and texture 149.5.</em><em> </em></p> <p><em><br /> Keywords: chicken sausage, </em><em>leucaena</em><em> protein concentrate</em><em>,</em><em> emulsifier</em><em> </em></p> <p><em> </em></p> <p><strong>ABSTRAK</strong><strong> </strong></p> <p> </p> <p>Sosis merupakan produk sistem emulsi, stabilitas emulsi dapat dicapai bila globula lemak yang terdispersi dalam emulsi diselubungi oleh <em>emulsifier</em> yang dimantapkan oleh pengikat<em> </em>dan pengisi<em> </em>(Kanoni, 1993 dalam Wulandari 2013). Pengikat merupakan bahan non daging yang ditambahkan ke dalam emulsi sosis dengan tujuan untuk menaikkan daya ikat protein terhadap air dan lemak sehingga emulsi sosis menjadi stabil. Sosis merupakan produk sistem emulsi, stabilitas emulsi dapat dicapai bila globula lemak yang terdispersi dalam emulsi diselubungi oleh <em>emulsifier</em> yang dimantapkan oleh pengikat<em> </em>dan pengisi<em>.</em> Penelitian ini bertujuan untuk mengetahui penggunaan konsentrat protein biji lamtoro gung sebagai emulsifier terhadap sifat fisiko kimia sosis yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang disusun secara faktorial yang terdiri dari 2 faktor. Faktor I terdiri dari penambahan konsentrat protein biji lamtoro gung 2%, 3%, 4% dan faktor II menggunakan penambahan putih telur 6%, 8%, 10%. Hasil penelitian didapatkan bahwa perlakuan terbaik pada perlakuan penambahan konsentrat protein biji lamtoro gung 3% dan penambahan putih telur 8% yang menghasilkan sosis ayam dengan karakteristik fisiko kimia stabilitas emulsi 91,55%, WHC 32,59%, kadar air 72,66%, kadar abu 2,92%, kadar protein 13,71%, kadar lemak 5,97%, organoleptik rasa 151, aroma 157, warna 150,5, dan tekstur 149,5.</p> <p><strong> </strong></p> <p>Kata kunci : sosis ayam, konsentrat protein biji lamtoro gung,emulsifier</p> |
|---|---|
| ISSN: | 1978-4163 2654-5292 |