Pengaruh Penambahan Berbagai Ekstrak Bahan Pewarna Alami terhadap Daya Terima Sosis Ikan Lele (Clarias batrachus)

Abstract

Effect of The Addition of Some Extract Natural Dyes Against Durability of Catfish Sausage (Clarias batrachus). The sausage is a favorite food of the family, from children to adults. Need takes innovation to create products sausage with diversification of food used that replaced by fish that contains high nutritional value as a source of protein, easy to digest and low in cholesterol. So one of the effort to make sausage catfish interesting by adding natural dyes from vegetable extracts include carrots, spinach, and bits to produce colorful and healthy sausage. This study was conducted in June 2016. This study design is experimen with completely randomized design (CRD) 4 treatments and 3 replications. The results showed there were effect of the addition of some natural dyes to color, flavor, texture, and the level of preference sausage catfish (α=0,05). The results of the organoleptic tests, catfish sausage are selected by the addition of beet extract 12.6%. For preference level early children color sausage also have the same rating as much as 80%. As for the taste of the sausage with the addition of beet and carrot extract, 100% of children spend it. Values on the analysis of nutrients per 100 grams of sausage catfish elected: energy 158 kcal, 12.1% protein, 8.63% fat, 8.02% carbohydrates.