The Effect Of Adding Isolate Soy Protein And Porang Flour Towards Tilapia Sausage Organoleptic
(1) Universitas Negeri Padang
(2) Universitas Negeri Padang
(3) Universitas Negeri Padang
(4) Universitas Negeri Padang
(*) Corresponding Author
Abstract
This research was motivated by the use of fish as the main ingredient in making sausages which are still rarely found. Tilapia is one of the leading sources of animal protein in fisheries in Indonesia because of its easy cultivation. The addition of soy protein isolate and porang flour in this study is as a binder and sausage filler. The purpose of this research was to analyze the organoleptic properties of tilapia sausage with the addition of soy protein isolate and porang flour. This study used a Complete Randomized Design method (RAL) with 4 treatments and 3 repeats. The research data was obtained from organoleptic tests by 5 limited panelists in May 2023 at the Culinary Workshop of Padang State University. Data were analyzed using Analysis of Variance (ANAVA), if Fcount > Ftable then Duncan's Test was continued. The results showed that there was a significant influence on texture. While shape, color, odor and taste did not show a significant effect. Overall, the best results of this study were found in X2 treatment with the addition of soy protein isolate and porang flour 1: 1.
Keywords
References
Adiaprana, R., Ma'ruf, W. F., & Anggo, A. D. (2016). Kajian Kualitas Stabilitas Emulsi Semi Refined Carrageenan (Src) Dan Tepung Konjak Pada Sosis Ikan Nila (Oreochromis sp.). Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 5(1), 23-27.
Anggraeni, D. A., Widjanarko, S. B., & Ningtyas, D. W. (2014). Proporsi Tepung Porang (Amorphophallus Muelleri Blume): Tepung Maizena Terhadap Karakteristik Sosis Ayam. Jurnal Pangan dan Agroindustri, 2(3), 214-223.
Astuti, R. T., Darmanto, Y. S., & Wijayanti, I. (2014). Pengaruh Penambahan Isolat Protein Kedelai Terhadap Karakteristik Bakso Dari Surimi Ikan Swangi (Priacanthus tayenus). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(3), 47-54.
Amalia, A. R. (2018). Uji Organoleptik Sosis Berbahan Dasar Ikan Cakalang (Katsuwonus pelamis). Prosiding SNITT Poltekba, 3(1), 378-384.
Dailami, M., Rahmawati, A., Saleky, D., & Toha, A. H. A. (2021). Ikan Nila. Penerbit Brainy Bee.
Faridah, A., & Widjanarko, S. B. (2014). Penambahan Tepung Porang Pada Pembuatan Mi Dengan Substitusi Tepung Mocaf. Jurnal Teknologi dan Industri Pangan, 25(1), 98-98.
Ismanto, A., Lestyanto, D. P., Haris, M. L., & Erwanto, Y. (2020). Komposisi Kimia, Karakteristik Fisik, dan Organoleptik Sosis Ayam dengan Penambahan Karagenan dan Transglutaminase. Sains Peternakan. 18 (1), 73-80.
Nurwin, A. F., Dewi, E. N., & Romadhon. (2019). Pengaruh Penambahan Tepung Karagenan Pada Karakteristik Bakso Kerang Darah (Anadara granosa). Jurnal Ilmu dan Teknologi Perikanan. 1 (2), 39-46.
Pratiwi, A. R., Dewi, E. N., & Anggo, A. D. (2015). Pengaruh Src Dan Konjak Terhadap Kualitas Sosis Ikan Tenggiri (Scomberomorus SP.). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 4(2), 40-44.
Ramdani, B.K. (2018). Pengaruh Konsentrasi Tepung Porang Terhadap Sifat Fisikokimia Dan Organoleptik Fruit Leather Pisang-Naga Merah. (Doctoral dissertation, Universitas Mataram).
Sipahutar, Y. H., Ma'roef, A. F., Febrianti, A. A., Nur, C., Savitri, N., & Utami, S. P. (2021). Karakteristik Sosis Ikan Nila (Oreochromis niloticus) dengan Penambahan Tepung Rumput Laut (Gracilaria sp). Jurnal Penyuluhan Perikanan Dan Kelautan, 15(1), 69-84.
Vatria, B., & Nugroho, T. S. (2022). Karateristik Mutu Sosis Ikan Nila (Oreochromis niloticus) Dengan Penambahan Isolat Protein Kedelai Sebagai Emulsifier Alami. Manfish Journal, 2(3), 128-135.
Widjanarko, S. B., Widyastuti, E., & Rozaq, F. I. (2015). Pengaruh Lama Penggilingan Tepung Porang (Amorphophallus Muelleri Blume) dengan Metode Ball Mill (Cyclone Separator) Terhadap Sifat Fisik Dan Kimia Tepung Porang. Jurnal Pangan dan Agroindustri, 3(3).
DOI: 10.24036/jptbt.v4i2.10979
Article Metrics
Abstract View : 157 times; PDF : 135 times
Refbacks
- There are currently no refbacks.
Copyright (c) 2023 Fauzyah Aslim
This work is licensed under a Creative Commons Attribution 4.0 International License.
