KAJIAN KANDUNGAN KIMIA DAN PENILAIAN SENSORI SOSIS AYAM DENGAN PENAMBAHAN JAMUR MERANG (Volvariella volvaceae)
Abstract: The purpose oh this
research was to determine the effect of straw mushroom on chicken meat sausage.
This study was conducted experimentally by using a completely randomized design
(CRD) with four treatments and four replications. The treatments in this
research were ratio chicken meat (A) with straw mashroom (J), that were A1J1
(A:J = 100:0), A2J2 (A:J = 95:5), A3J3 (A:J = 90:10), A4J4 (A:J =85:15). The
data obtained were analyzed statistically using ANOVA and DNMRT at a level of
5%. The results of this study showed that the ratio of chicken meet (A) to straw mashroom (J) gave
significant effect on water, ash, protein, fiber, sensory of assessment of the
color, aroma, flavor, texture and
overall assessment sausage. The best treatment in this research was A3J3 with a water, protein,
ash, and fiber content, respectively 41.53%, 14.48%, 1.98%, and 0.08% .
The descriptive sensory assessment for color was gray (3.06), rather
flavorful sausage (1.9), tasteless sausage (2.70), slightly chewy texture
(1.73) as well as an overall assessment that 2.36 (like). Based on the results of chemical analysis and
sensory analysis of sausage, it was concluded that the best treatment was A3J3.
Penulis: Heri Idrus, Evy
Rossi, Rahmayuni
Kode Jurnal: jppertaniandd160602
