Proteolytic Effects of Ragi Tempeh Starter and Soybean Derivative as Binders on the Chemical and Organoleptic Characteristics of Fermented Chicken Sausage

Abstract

In Indonesia, ragi tempeh was used in tempeh making and is still rare in fermented chicken sausage whereas it has a proteolytic activity that degrades meat protein. A fermented sausage that consumers like has stable physical properties so it requires a binder. Tempeh flour, soy flour, and soy protein isolate as binders derived from vegetable ingredients are expected to have the ability to form a coherent and strong gel. This study aims to evaluate the proteolytic activity of ragi tempeh starter with different binders derived from soy products (tempeh flour, soy flour, and soy protein isolate) in the production of fermented chicken sausages, in terms of pH, aw, moisture, protein, fat content, protease activity, dissolve protein, degree of hydrolysis, and organoleptic characteristics. The research method employed a completely randomized design with 6 replications. The experiment was set up using a completely randomized design (CRD). The data were analyzed using the Analysis of Variance (ANOVA) and the Least Significant Difference (LSD) test. The results of the statistical analysis of pH and aw testing showed that they were significantly different (P<0.05), the water content, protein content, fat content, proteolytic activity, dissolved protein, degree of hydrolysis, hedonic and hedonic quality testing were not significantly different (P>0, 05). It can be concluded that using ragi tempeh with different binders from soybean derivatives affects fermented chicken sausage's chemical and organoleptic characteristics.