Fisikokimia, Mikrobiologi dan Organoleptik Sosis Daging Sapi dengan Penambahan Tepung Biji Durian (Durio zibethinus Murr)

Apriantini, Astari; Afriadi, D.; Febriyani, Nila Cahyaning; Arief, Irma Isnafia

doi:10.29244/jipthp.9.2.79-88

Cited by 3 publications

(3 citation statements)

References 3 publications

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“…The addition of banana stem flour did not affect the flavour of the chicken meat used. Another study conducted by (Apriantini et al, 2021) using durian seed flour as a substitute for flour in making meatballs gave similar results. They reported that using durian seed flour in making sausages resulted in a sausage aroma that was not durian-scented.…”

Section: Aromasupporting

confidence: 53%

Chemical and Organoleptic Quality of Beef Sausage by Substitution of Tapioca with Kepok Banana (Musa paradisiaca formatypica) Flour

Mukhlisah,

Ningtyas,

Irfan

et al. 2023

Jurnal Sain Peternakan Indonesia

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One of the beef processing is sausage, which is well known in the community. At this time, the need for fast food (ready-to-cook) is increasing. The main ingredient used to produce sausages for stuffing is tapioca flour. The increasing price of tapioca flour is due to the high demand for its use in processed foods, so it is necessary to find alternative fillers that are more affordable. Kepok banana flour (Musa paradisiaca formatypica) has a starch content that is relatively similar to tapioca, so it can be used as an alternative raw material. This study aimed to determine the chemical and organoleptic quality of beef sausage made with Kepok banana flour. This study used a completely randomized design (CRD) consisting of 5 treatments, namely X0 = (control) 0% Kepok banana flour + 20% tapioca; X1 = 5% Kepok banana flour + 15% tapioca; X2 = 10% Kepok banana flour + 10% tapioca; X3 = 15% Kepok banana flour + 5% tapioca; X4 = 20% Kepok banana flour + 0% tapioca, with each treatment consisting of 4 replicates. The variables observed were protein content, moisture content, crude fibre, fat content, ash content and organoleptic of beef sausage. The results showed that the addition of Kepok banana flour in beef sausage processing had a significant effect (P<0.05) on protein content, fat content, moisture content, crude fibre, color, flavour, and aroma, but no significant effect (P>0.05) on ash content and texture of beef sausage. It is concluded that beef sausage made with kepok banana flour as a substitute for tapioca flour produces sausage with better chemical and organoleptic properties than beef sausage made with tapioca flour only. Kepok banana flour can be used as a filler in the production of beef sausage.

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Section: Aromasupporting

confidence: 53%

Chemical and Organoleptic Quality of Beef Sausage by Substitution of Tapioca with Kepok Banana (Musa paradisiaca formatypica) Flour

Mukhlisah,

Ningtyas,

Irfan

et al. 2023

Jurnal Sain Peternakan Indonesia

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“…High moisture content stimulates the growth of microorganisms. This is supported by the opinion of [20] that moisture content significantly determines the shelf life of food products, affecting the physical, chemical, enzymatic, and microbiological properties of food. The addition of TGase enzyme and external protein combinations has proven to further reduce the moisture content of beef sausages.…”

Section: Chemical Quality Of Beef Sausage With the Addition Of Transg...mentioning

confidence: 88%

Modification of physicochemical quality of beef sausage by addition of transglutaminase enzyme and external protein

Prayitno,

Sari,

Ton

2024

IOP Conf. Ser.: Earth Environ. Sci.

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This research aimed to determine the physicochemical quality of beef sausages modified with transglutaminase enzymes (TGase) and external proteins. The physical properties of sausages include water holding capacity, cooking loss, pH, and tenderness. The chemical properties of sausages are water content, ash content, protein content and fat content. The treatment consisted of a control, namely the addition of STTP 0.3% (w/w), TGase 0.03% (w/w), TGase + skim milk 3.5% (w/w), TGase + SPI 3.5% (w/w), and TGase + WPI 3.5% (w/w). The results showed that the addition of transglutaminase enzyme or a combination with external protein significantly (P<0.05) improved the physical quality of sausages such as increasing water holding capacity and tenderness as well as reducing cooking losses and pH. The chemical quality of sausages also showed significant results (P<0.05), namely reducing water and fat content, and increasing ash and protein content in sausages. Comparison between TGase + SPI and TGase + WPC did not show significantly different results. The conclusion of this research is that the physicochemical properties of beef sausage can be modified using the TGase enzyme, but it would be better if TGase was combined with an external protein.

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“…Aroma yang ditimbulkan pada rendang daging sapi berasal dari senyawasenyawa volatil yang terdapat pada daging sapi dan pencampuran bumbu. Bumbu dapat memberikan citarasa dan mampu meningkatkan aroma [3]. Menurut [7] ketumbar memiliki aroma yang khas karena minyak atsirinya yang pekat, kesegaran dan nilai gizinya.…”

Section: A Aromaunclassified

Pengaruh Penambahan Rempah Ketumbar (Coriandrum Sativum L.) Terhadap Cita Rasa Pada Rendang Daging Sapi Dengan Uji Hedonik

et al. 2022

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Coriander (Coriandrum sativum L.) is a spice known to have active ingredients, one of which is anti-cholesterol. Some regions use coriander as an ingredient in making beef rendang. The purpose of this study was to determine the level of preference for color, meat texture, seasoning texture, taste and aroma of beef rendang made using six variations of the addition of coriander rhizome, namely with levels: 0, 1, 2, 3, 4 and 5 grams/500 grams. beef. The organoleptic test method uses the hedonic test, namely the level of preference test with 40 panelists of UNP chemistry students 2020. The hedonic test results show that, the addition of coriander seasoning to beef rendang in general there is no significant change (p> 0.05) to the original rendang.

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Fisikokimia, Mikrobiologi dan Organoleptik Sosis Daging Sapi dengan Penambahan Tepung Biji Durian (Durio zibethinus Murr)

Cited by 3 publications

References 3 publications

Chemical and Organoleptic Quality of Beef Sausage by Substitution of Tapioca with Kepok Banana (Musa paradisiaca formatypica) Flour

Chemical and Organoleptic Quality of Beef Sausage by Substitution of Tapioca with Kepok Banana (Musa paradisiaca formatypica) Flour

Modification of physicochemical quality of beef sausage by addition of transglutaminase enzyme and external protein

Pengaruh Penambahan Rempah Ketumbar (Coriandrum Sativum L.) Terhadap Cita Rasa Pada Rendang Daging Sapi Dengan Uji Hedonik

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