Karakteristik Kimia dan Organoleptik Sosis Daging Sapi dengan Penambahan Salt Replacer di PT. Kemang Food Industries

Abstract

Sausage is a processed meat product made by grinding, added with salt and spices and then wrapped in the casing to form a cylinder. But, the increased awareness of health led people tend to reduce the intake of salt from the diet because high salt consumption can trigger the onset of hypertension. Therefore, it is important to find a substance that can replace the function of salt in the producing of sausage. In this research the substance that is added is a salt replacer. The purpose of this research is to find out how high in concentrations of salt can be replaced with the addition of salt replacer but the sausage characteristics still can be accepted by consumers. The research stages consist of the determination formula sausage, making sausage, organoleptic tests, and quality analysis. The result of this research showed that used salt replacer could reduced moisture content, fat content, Nacl content, natrium content, and cooking loss of beef sausage. The quality analysis results show that beef sausage contains 164.39% (db) water, 4.06% (db) ash, 32.91% (db) protein, 61.93% (db) fat, 1.10% (db) carbohydrates, 8.42% NaCl, 0.41% natrium, and 4.79% cooking loss. The hedonic test showed that the most panelist accepted the beef sausage