CD Skripsi

Evaluasi Mutu Sosis Analog Jantung Pisang Dan Tempe

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The purpose of this study was to obtain the best formulation of sausage using banana’s blossom and tempeh that meet the standart quality of sausage. The research used Completely Randomized Design with five treatments and four replications. The treatments were ratio of banana’s blossom and tempeh 50:50, 40:60, 30:70, 20:80, and 10:90. Data obtained were analyzed using Analysis of Variance and followed by Duncan’s New Multiple Range Test at 5% level. The results showed that ratio of banana’s blossom and tempeh in each treatment significantly affected moisture, ash, protein, fat, carbohydrate, and crude fiber contents. Sensory evaluation also had significantly affected colour, aroma, and flavor, but didn’t significantly effected texture sausage. The best treatment was a sausage which made from ratio banana’s blossom and tempeh 10:90 with moisture content 48.50%, ash content 2.41%, protein content 17.11%, fat content 9.81%, carbohydrate content 22.17%, and crude fiber content 2.20%. Panelist like the sausage in hedonic test, while in descriptive test it had yellow colour, tempeh flavor, tempeh taste, and slightly chewy texture.
Keywords: Analog, sausage, banana’s blossom, tempeh.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0007)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian - Teknologi Hasil Pertanian., 2018

Deskripsi Fisik

xi, 93 hlm.: ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0007)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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