PENGARUH PENAMBAHAN ANGKAK DAN KOMBINASI FILLER TEPUNG TERIGU DAN TEPUNG KETELA RAMBAT TERHADAP KUALITAS SOSIS SAPI

Abstract

The experiment was conducted to study the effects of anka rice as a natural coloring and filler combination of wheat flour and sweet potato flour on physical and chemical properties, microstructure and sensory acceptability of beef sausage. Anka rice in powder form was used at level of 0, 0.1, 0.2 and 0.3% w/w. The combination of wheat flour and sweet potato flour were 20:0, 15:5, 10:10, 5:15 and 0:20%. Each treatment was consisted of three replications. The observed variables were chemical quality (moisture, protein and fat content), physical quality (pH, water-holding capacity and tenderness), microstructure and sensory acceptability (color, taste, texture, flavor, and overall acceptability) of beef sausage. The chemical and physical quality data were statistically analyzed using variance analysis of Completely Randomized Design with factorial pattern (4 anka rice level x 5 filler combinations), followed by Duncan’s New Multiple Range Test. Sausages microstructure were analyzed descriptively. Sensory acceptability were evaluated by panelists. Sensory acceptability were analysed using Kruskal-Wallis Hedonic test, followed by quantitative descriptive analysis (QDA) in a model of spider web. The results indicated that the addition of anka rice amounting of 0.3% showed the best results based on sensory acceptability (P≤0.05), but it did not change the chemical and physical quality, and also microstructure quality. The addition of filler combination in a ratio of 10:10 did not significantly affect the physical properties, microstructure quality, sensory acceptability and chemical quality in general, only the protein content was significantly (P≤0.05) affected. The addition of filler combination of wheat flour and sweet potato flour significantly decreased protein content of sausage. There was no interaction between addition of anka rice and filler combination of wheat and sweet potatoe flour.