Informasi Detil Paper |
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| Judul: | Restrukturisasi Daging Sapi Lokal Kualitas Rendah Dengan Macam Bahan Pengikat dan Levelnya, Macam Lemak Sebagai Emulsi dan Fortifikasi Vitamin A pada Sosis |
| Penulis: | Setiyono || email: setiyono@ugm.ac.id |
| Jurnal: | Agrinimal Vol. 1 no. 1 - hal. 7-14 Tahun 2011 [ Pertanian ] |
| Keywords: | Kualitas, Restrukturisasi, Sosis daging sapi lokal |
| Abstract: | The study was conducted to evaluate the low local beef quality processed sausage by different binders, fat emulsifiers and fortification with vitamin A. The low local beef quality was separated from fat and connective tissue components by trimming of 54 kg meat, and were mixed with binding agents (carrageen, gelatin, albumin) at the level of 0; 1.5; 2.5% w/w, and mixed with different kinds of fats (fish oil, poultry fats, and margarine) of 5%, and fortification with vitamin A was done for all treatments. The study was conducted with two replications of 0.50 kg meat and standardized by loin quality for all treatments. The variable measurements were physical property (pH, tenderness, water holding capacity and cooking loss). The chemical test was water content, total protein, soluble protein, fat, fatty acid, ash. The data colleted were analyzed by using a 3-3-3-2 factorial pattern of analysis of variance, using CRD (Three factors of binder agents, levels, fats, and two factors of fortification). The results showed that there were significant differences (P<0.05) on binding agent, which the gelatin was found to be the best, followed by carrageen and albumin and increasing level had a greater bond. The kinds of fat showed significant differences (P<0.05) with the best result was found on poultry fat, followed by margarine binder and kinds of fats on physical property. The kinds of fat were respectively: cod oil, poultry fat and margarine with the fortification of vitamin A. |
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