Karakteristik dan Kandungan Nutrisi Sosis Daging Sapi dengan Penambahan Ekstrak Daun Jati (Tectona grandis)

Abstract

Beef sausage is food product made by mixing of meat and allowed food additives. The objective of this study is to evaluate capability Teak Leaf (Tectona grandis) Extract’s as natural dying and preservative in sausage production. Analysis include pH value, water absorption, color, organoleptic and nutritional content. The addition of teak leaf extract did not affect the pH value and water absorption (DSA). Sausages without the addition of extract (control) has intensity brightness, the color yellow and HUE ° higher than the sausage with the addition of extract 1% (P <0.05). Highest intensity of the red color on the addition of 1% extract. Panelists assess the intensity of the red color on the addition of 1% extract more potent than the control sausage. But panelists preferred color compared to the control sausage sausage with the addition of 1% extract. The conclusion from this study is that the addition of teak leaf extract can increase the intensity of red sausage is generated but not able to improve the preference panel.