Physical quality of beef sausage using porang flour as a substitute for tapioca flour

Abstract

The aim of this study was to evaluate the physical quality of beef sausage using porang flour as a substitute for tapioca flour. The research material used beef (lean), tapioca flour, and glucomannan flour (porang). The sausage formula was the ratio of tapioca flour to porang flour which consisted of 10:0 (P0); 8:2 (P1); 6:4 (P2); 5:5 (P3); 4:6 (P4); 2:8 (P5), and 0:10 (P6) ratios. Beef sausage parameters included pH, cooking loss, water holding capacity (WHC), and tenderness. Data analysis used Unidirectional ANOVA and continued with Duncan's test if there were significant differences between the treatments. The results of the study showed that there were differences in pH, WHC, and tenderness (P<0.01), but the cooking loss of beef sausage was not significantly different (P>0.05) among treatments. Unlike the P0 treatment, the values of pH, WHC, and tenderness of the P1-P6 treatments increased, but cooking loss remained the same. In conclusion, the use of the ratio of tapioca flour to porang flour (C5) on beef sausage has better quality than 10:0 (P0).