ANALISIS MUTU KIMIA DAN ORGANOLEPTIK SOSIS ANALOG KACANG MERAH DAN REBUNG

Abstract

Analog sausage or vegetable sausage is a sausage made from vegetable protein. The purpose of this study was to obtain the best sausage formulations of red beans and bamboo shoots using the SNI 3820:2015 meet sausage. The research was conducted experimentally using completely randomized design (CRD) with four treatments and four replications, follow DNMRT test at 5% level. The treatment in this study was the ratio between red beans and bamboo shoots with four level; 100:0, 85:15, 70:30, and 55:45. Parameters observed were the moisture, ash, protein, fat, crude fiber content, and sensory evaluation. Results of the analysis of variance showed the addition of red beans and bamboo shoot significantly affected all parameters. The results of the study found that the best treatment was 55:45 with a value of 60,48% moisture content, 1,74% ash, 4,79% fat, 13,76% protein, and fiber content 10,77% and overall assessment of sensory preferred by panellists.