Water and Protein Analysis of Sausage product In PT. Jakarana Tama Bogor

Abstract

An analysis of water content and protein levels have been done. This research has a purpose to determine the water content and protein levels in sausage products. The method used is gravimetric method for water content analysis and kjeldahl method for protein content analysis. Samples were put in oven for 3 hours with temperature 105 oC. From the analysis of samples with gravimetric method, the results obtained water content in chicken sausage products with an average of 51.24%, in the cow sausage with an average of 54.93%, on grilled chicken sausage with an average of 50.23% and in roasted beef sausages with an average of 50.03%. The principle of kjeldahl method uses three stages: destruction, distillation and titration. From the result of kjeldahl sample analysis, the result of protein content in chicken sausage product is 9,91%, at 9,15% for beef sausage, 6.34% for roast chicken sausage and 7.37% for roast beef sausage. Based on the results of the analysis, it can be concluded that the water and protein content in sausage products have met the standards set at PT. Jakarana Tama and Sausage quality requirements based on SNI 01-3820-1995 in 2017.