Pengaruh Substitusi Tepung Garut sebagai Bahan Pengisi Terhadap Kualitas Fisik dan Organoleptik Sosis Daging Sapi

Abstract

Since pandemic era, global frozen food consumption increased as followed by the year 2019 USD 29.9 million (2019), USD 32.26 million (2020), and USD 33 million (2021), respectively (USDA 2022). In Indonesia, meat processed frozen food like sausage still dominated in the market. Healthier food nowadays was an issue that need to be considered. So that, in sausage filler agent such as tapioka flour could be replaced with garut flour that heathier and easy to digest but it still needed to research about physical and organoleptik characteristic of garut flour in sausage. Sausage was made according to the following steps: grinding, mixing & emulsifying, stuffing, steaming & smoking, and storing. Analysis of Variance (ANOVA) was used in this research with different comparison of garut flour to tapioka flour, P1 (100% Tapioca flour), P2 (90% Tapioca flour and 10% garut flour), P3 (80% Tapioca flour and 20% garut flour), P4 (70% Tapioca flour and 30% garut flour), and P5 (60% Tapioca flour and 40% garut flour). Organoleptik data were analyses using Kruskal-Wallis. Result showed no significant difference (P>0.05) on hardness, elasticity, pH and aw. Organoleptic results showed no significant difference in hedonic and hedonic quality test for colour, aroma and texture. But it showed significant difference (P<0.05) in taste for hedonic quality test. In taste P2&P4 showed significant difference to P3&P5.