Karakteristik Fisik Kimia dan Organoleptik Sosis Daging Sapi dengan Selongsong Usus Sapi pada Lama Pencampuran Nanas yang Berbeda

Abstract

Pineapple treatment that mixed with different time influenced quality and flavour of cattle casig. The purpose of this research was to analyze the physical properties, chemical content, and the palatability of beef sausage using pineapple mixed cattle intestines casing within different mixed time. The physical results showed that different mixed time (0 minutes, 1.25 minutes, and 2.5 minutes) had significant difference (P<0.05) on water holding capacity. The chemical result showed significant difference (P<0.05) on thewater and carbohydratecontent. Beside that, the hedonic result showed that panelist preferred sausage with mixed time for 1.25 minutes. Intestine mixing for 1.25 minute was preferable to make casingnot tough andsausage texture became tender.