PENGARUH PERBANDINGAN KACANG MERAH DAN JAMUR TIRAM DENGAN PENAMBAHAN TAPIOKA DAN TEPUNG TALAS TERHADAP MUTU SOSIS
BSTRACT: The aim of this
research was to find the effect of red kidney bean and oyster mushroom with
addition tapioca and taro flour on the quality of sausage. The research was
using completely randomized design with two factors, i.e ratio of red kidney
bean and oyster mushroom (A):
(100%:0%, 75%:25%, 50%:50%,
and 25%:75%) and
ratio of tapioca
and taro flour
(T): (100%:0%, 75%:25%, 50%:50%, 25%:75%, and 0%:100%). Parameter analyzed were moisture content, ash content,
fat content, protein content, crude fiber content, organoleptic value ofcolour,
flavor, taste, and texture. The results showed that the ratio of red kidney
bean and oyster mushroom had highly significant effect on moisture content, ash
content, fat content, protein content, crude
fiber content, organoleptic
value of colour,
flavor, taste, and
texture. The ratio
of tapioca and
taro flour had
highly significant effect on
ash content, fat
content, protein content,
crude fiber conten,
organoleptic value of
colour, dan texture. Interaction of the two factors had
highly significant effect on protein content and organoleptic valueof taste,
and had significant effect on organoleptic value of colour. The ratio of red
kidney bean and oyster mushroom of 75%:25% with addition tapioca and taro flour
of 25%:75% produced the best sausage.
Penulis: Elva Amurita Zebua,
Herla Rusmarilin, Lasma Nora Limbong
Kode Jurnal: jppertaniandd140302
