| NIM | A1M010006 |
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| Namamhs | ODA PUTRI NOVENA |
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| Judul Artikel | FORMULASI SOSIS NABATI BERBAHAN UTAMA KEDELAI-KACANG MERAH PRAGERMINASI DENGAN PENAMBAHAN TELUR |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk menentukan proporsi berat kedelai-kacang merah pragerminasi agar dihasilkan produk sosis dengan sifat sensori dan kimia yang baik, menentukan penambahan telur agar dihasilkan sosis dengan sifat sensori dan kimia yang baik, dan menentukan unit kombinasi yang memberikan hasil terbaik dari sifat sensori dan kimia. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 3 kali ulangan. Faktor yang dicoba adalah proporsi berat kedelai-kacang merah pragerminasi (K), 70:30 (K1); 60:40 (K2); 50:50 (K3) serta penambahan telur (b/b) (T) yang terdiri atas 10% (T1); 20% (T2); 30% (T3). Variabel yang diamati adalah variabel kimia yang meliputi kadar air, kadar abu, kadar lemak, kadar karbohidrat (by difference), kadar protein total, kadar protein terlarut dan variabel sensori yang meliputi bau, rasa, tekstur, warna serta kesukaan dari sosis. Hasil penelitian menunjukkan bahwa proporsi berat kedelai-kacang merah pragerminasi 70:30 dengan penambahan telur (b/b) 20% sebagai kombinasi perlakuan terbaik. Sosis nabati yang dihasilkan mempunyai kadar air 43,36 %bb, kadar abu 2,51 %bk (1,42 %bb), kadar protein terlarut 0,204 %bk (0,116 %bb), kadar lemak 20,78 %bk (11,77 %bb), kadar protein total 38,63 %bk (22,03 %bb), kadar karbohidrat (by difference) 37,81 %bk (21,43 %bb), bau kedelai agak khas (2,91), bau kacang merah agak khas (2,84), rasa kedelai agak khas berasa (2,56), rasa kacang merah agak khas berasa (2,64), tekstur agak kenyal (1,64), warna putih kekuningan (2,04) serta nilai kesukaan yaitu 1,96 (agak suka). |
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| Abtrak (Bhs. Inggris) | This research aimed to determine the weight proportion of soy bean-red kidney bean pregermination to produce vegetable sausage with chemical and sensory characteristic were good, determine the proportion of egg (w/w) to produce vegetable sausage with chemical and sensory characteristic were good, and determine the unit combination gives the best results of the chemical and sensory characteristic. This research used a Randomized Block Design (RBD) with 3 replications. Factors to be tested is the weight proportion of pregermination soy bean-red kidney bean (K), 70:30 (K1);60:40 (K2); 50:50 (K3) and the addition of egg (w/w) (T) concicting of 10% (w/w) (T1); 20% (w/w) (T2); 30% (w/w). Each unit is repeated 3 times in order to obtain 27 combinations of treatments. The variables was measured were chemical that include water content, ash content, fat content, carbohydrate (by difference) content, total protein content, soluble protein content and sensory characteristic that include distinctive distinctive aroma, distinctive flavor, texture, color and favored from sausage. The results showed that proportion soy bean-red kidney bean pregermintaion 70:30 wtih the addition of egg 20% (w/w) as the best treatment combination. Sausages produced has water content 43.36 %wb, ash content 2.51 %db (1.42 %wb), fat content 20.78 %db (11.77 %wb), carbohydrate (by difference) content 37.81 %db (21.43 %wb), total protein content 38.63 %db (22.03 %wb), soluble protein content 0.204 %db (0.116 %wb), had somewhat chewy texture (1.64), was rather distinctive aroma of soy bean (2.91), was rather distinctive aroma of red kidney bean (2.84), was rather distinctive flavor of soy bean (2.56), was rather distinctive flavor of red kidney bean (2.64), the color was yellowness white (2.04), and slightly favored (1.96). |
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| Kata kunci | kedelai, kacang merah, pragerminasi, telur, sosis |
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| Pembimbing 1 | Prof.Dr.Ir.Herastuti Sri Rukmini, M.S. |
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| Pembimbing 2 | Prof.Dr.Rifda Naufalin, S.P.,M.Si |
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| Pembimbing 3 | |
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| Tahun | 2015 |
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| Jumlah Halaman | 16 |
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| Tgl. Entri | 2015-08-11 08:39:04.980829 |
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