Sifat fisik dan organoleptik sosis frankfurters daging kerbau (Bubalus bubalis) dengan penambahan khitosan sebagai pengganti sodium tripolyphosphate (STPP)

Abstract

Buffalo meat is the raw material for frankfurters sausage processing. Sodium triplolyphosphate is used as emulsifier, but it has many disadvantages for human health. Meanwhile, chitosan as a natural material can increase water binding capacity in emulsion product. So, it can be hoped to supplement sodium trypholiphosphate as emulsifier in frankfurter sausage processing.