Physical, Chemical, and Sensory Characteristics of Chicken Sausage with Analog Meat Substitution

Herlina Herlina, Satriya Bayu Aji, Bambang Herry Purnomo

Abstract


Abstract

This research was conducted to make chicken sausage substitution using analog meat from gluten, soy protein isolate, wheat flour, Anjasmoro soybean, and gembili tuber flour to reduce chicken meat used and produce sausages with the same quality. The purpose of this study was to determine the sausage’s physical, chemical, and sensory properties. The formulation of chicken sausage with analog meat substitution used a completely randomized design method with a single factor (chicken meat and analog meat ratio), with five treatments and each treatment was repeated three times. The five treatments are P1 = 90% chicken meat : 10% analog meat, P2 = 80% chicken meat : 20% analog meat, P3 = 70% chicken meat : 30% analog meat, P4 = 60% chicken meat : 40% analog meat and P5 = 50% chicken : 50% analog meat. The results showed that the substitution of chicken meat with analog meat had a significant effect on the physical, chemical, and sensory properties of chicken sausage. The results show that 70% chicken meat and 30% analog meat is the best treatment.

Keywords: analog meat, chicken sausage, substitution

 

Abstrak

Penelitian ini dilakukan untuk membuat substitusi sosis daging ayam menggunakan daging analog dari gluten, isolat protein kedelai, tepung terigu, kedelai Anjasmoro dan tepung umbi gembili. Sehingga dapat mengurangi penggunaan daging ayam dan dapat menghasilkan sosis dengan kualitas yang sama. Tujuan dari penelitian ini adalah untuk menentukan sifat fisik, kimia dan sensorik sosis. Formulasi pembuatan sosis daging ayam dengan substitusi daging analog, menggunakan metode rancangan acak lengkap dengan faktor tunggal (rasio penambahan daging ayam dan daging analog) dengan lima perlakuan serta masing - masing perlakuan diulang tiga kali ulangan. Lima perlakuan tersebut ialah P1 = 90% daging ayam : 10% daging analog, P2 = 80% daging ayam : 20% daging analog, P3 = 70% daging ayam : 30% daging analog, P4 = 60% daging ayam : 40% daging analog dan P5 = 50% daging ayam : 50% daging analog. Hasil penelitian menunjukkan bahwa susbtitusi daging ayam dengan daging analog berpengaruh nyata terhadap sifat fisik, kimia, dan sensorik sosis ayam. Hasil penelitian menunjukkan bahwa perlakuan70% daging ayam dan 30% daging analog adalah perlakuan terbaik.

Kata Kunci: daging analog, sosis daging ayam, substitusi


Keywords


analog meat; chicken sausage; substitution; daging analog; sosis daging ayam; substitusi

Full Text:

PDF

References


Adiaprana, R., Ma’ruf, W. F., & Anggo, A. D. (2016). Kajian kualitas stabilitas emulsi semi refined carrageenan (src) dan tepung konjak pada sosis ikan nila (Oreochromis sp.). Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 5(1), 23–27.

Association of Official Analytical of Chemist. (2005). Official Method of Analysis of the Association of Official Analytical of Chemist (18th ed.). Washington DC: Association of Official Analytical Chemists.

Astuti, E. J. (2012). Serat pangan dalam produk fungsional. Research Report Universitas Muhammadiyah Malang. Malang.

De Garmo, E. G., Sullivan, W. G., & Cerook., J. R. (1997). Engineering Economy (10th ed.). New York: MacMilland.

Dekkers, B. L., Boom, R. M., & van der Goot, A. J. (2018). Structuring processes for meat analogues. Trends in Food Science & Technology, 81, 25–36. https://doi.org/10.1016/j.tifs.2018.08.011

Estiningtyas, D., & Rustanti, N. (2014). Kandungan gizi sosis substitusi tepung tempe dengan bahan pengisi tepung ubi jalar kuning (Ipomoea batatas) dan bahan penstabil ekstrak rumput laut (Eucheuma cottonii) untuk pmt ibu hamil. Journal of Nutrition College, 3(2), 285–292. https://doi.org/10.14710/jnc.v3i2.5118

Farida, Y., Rahmat, D., & Amanda, A. W. (2018). Anti-Inflammation activity test of nanoparticles ethanol extract of temulawak rhizome (Curcuma xanthorrhiza Roxb.) with protein denaturation inhibition method. Jurnal Ilmu Kefarmasian Indonesia, 16(2), 225–230. https://doi.org/10.35814/jifi.v16i2.569

Gozalli, M., Nurhayati, & Nafi’, A. (2015). Karateristik tepung kedelai dari jenis impor dan lokal (varietas Anjasmoro dan Baluran) dengan perlakuan perebusan dan tanpa perebusan. Jurnal Agroteknologi, 9(2), 191–200.

Herlina, Darmawan, I., & Rusdianto, A. S. (2015). Penggunaan tepung glukomanan umbi gembili (Dioscorea esculenta L.) Sebagai bahan tambahan makanan pada pengolahan sosis daging ayam. Jurnal Agroteknologi, 9(2).

Hermayanti, M., Rahmah, N. L., & Wijana, S. (2016). Formulasi biskuit sebagai produk alternatif pangan darurat. Industria: Jurnal Teknologi Dan Manajemen Agroindustri, 5(2), 107–113. https://doi.org/10.21776/ub.industria.2016.005.02.7

Hu, H., Fan, X., Zhou, Z., Xu, X., Fan, G., Wang, L., … Zhu, L. (2013). Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments. Ultrasonics Sonochemistry, 20(1), 187–195. https://doi.org/10.1016/j.ultsonch.2012.07.011

Ismawati, & Putri, R. D. (2018). Uji kesukaan dan kelayakan usaha produk nugget ikan lele. Jurnal Pertanian Cemara, 15(2), 1–5. https://doi.org/10.24929/fp.v15i2.651

Joshi, V. K., & Kumar, S. (2015). Meat analogues: Plant based alternatives to meat products- A review. International Journal of Food and Fermentation Technology, 5(2), 107–119. https://doi.org/10.5958/2277-9396.2016.00001.5

Kawata, Y., & Kubota, S. (2018). Consumers’ willingness to pay for reprocessed fried chicken: A way of reducing uneaten food. Appetite, 120, 571–577. https://doi.org/10.1016/j.appet.2017.09.015

Lestari, W., & Zamralita, Z. (2017). Gambaran tuntutan pekerjaan (job demands) dan dukungan pekerjaan (job resources) pada pegawai institusi X DKI Jakarta. Jurnal Muara Ilmu Sosial, Humaniora, Dan Seni, 1(2), 134–143. https://doi.org/10.24912/jmishumsen.v1i2.983

Lin, D., Lu, W., Kelly, A. L., Zhang, L., Zheng, B., & Miao, S. (2017). Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry. Trends in Food Science & Technology, 68, 130–144. https://doi.org/10.1016/j.tifs.2017.08.006

Mentari, R., Anandito, R. B. K., & Basito. (2016). Formulasi daging analog berbentuk bakso berbahan kacang merah (Phaseolus vulgaris) dan kacang kedelai (Glycine max). Jurnal Technosains Pangan, 5(3), 31–41.

Milićević, D., Vranić, D., Mašić, Z., Parunović, N., Trbović, D., Nedeljković-Trailović, J., & Petrović, Z. (2014). The role of total fats, saturated/unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors. Lipids in Health and Disease, 13(1), 42. https://doi.org/10.1186/1476-511X-13-42

Nugrahedi, P. Y., Dekker, M., Widianarko, B., & Verkerk, R. (2016). Quality of cabbage during long term steaming; phytochemical, texture and colour evaluation. LWT - Food Science and Technology, 65, 421–427. https://doi.org/10.1016/j.lwt.2015.08.034

Palandeng, F. C., Mandey, L. C., & Lumoindong, F. (2016). Karakteristik fisiko-kimia dan sensori sosis ayam petelur afkir yang difortifikasi dengan pasta dari wortel (Daucus carota L). Jurnal Ilmu Dan Teknologi Pangan, 4(2), 19–28.

Ployon, S., Morzel, M., & Canon, F. (2017). The role of saliva in aroma release and perception. Food Chemistry, 226, 212–220. https://doi.org/10.1016/j.foodchem.2017.01.055

Prastini, A. I., & Widjanarko, S. B. (2015). Pembuatan sosis ayam menggunakan gel porang (Amorphophallus mueleri Blume) sebagai bahan pengikat terhadap karakteristik sosis. Jurnal Pangan Dan Agroindustri, 3(4), 1503–1511.

Rahayu, D. K., Asih, E. R., & Arsil, Y. (2018). Pemanfaatan udang kering (ebi) dalam pembuatan nugget tempe. JPK : Jurnal Proteksi Kesehatan, 7(2), 87–93. https://doi.org/10.36929/jpk.v7i2.139

Rauf, R., & Sarbini, D. (2015). Daya Serap Air Sebagai Asuan Untuk Menentukan Volume Air Dalam Pembuatan Adonan Roti Dari Campuran Tepung Terigu Dan Tepung Singkong. Jurnal Agritech.

Samard, S., & Ryu, G. (2019). A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats. Journal of the Science of Food and Agriculture, 99(6), 2708–2715. https://doi.org/10.1002/jsfa.9438

Schirmer, M., Jekle, M., & Becker, T. (2015). Starch gelatinization and its complexity for analysis. Starch - Stärke, 67(1–2), 30–41. https://doi.org/10.1002/star.201400071

Spence, C. (2015). On the psychological impact of food colour. Flavour, 4(1), 21. https://doi.org/10.1186/s13411-015-0031-3

Spence, C., & Velasco, C. (2018). On the multiple effects of packaging colour on consumer behaviour and product experience in the ‘food and beverage’ and ‘home and personal care’ categories. Food Quality and Preference, 68, 226–237. https://doi.org/10.1016/j.foodqual.2018.03.008

Sundari, D., Almasyhuri, & Lamid, A. (2015). Pengaruh proses pemasakan terhadap komposisi zat gizi bahan pangan sumber protein. Media Penelitian Dan Pengembangan Kesehatan, 25(4), 235–242. https://doi.org/10.22435/mpk.v25i4.4590.235-242

Teodorowicz, M., van Neerven, J., & Savelkoul, H. (2017). Food processing: The influence of the maillard reaction on immunogenicity and allergenicity of food proteins. Nutrients, 9(8), 835. https://doi.org/10.3390/nu9080835

Unimus, P. S. T. P. (2013). Modul Pengujian Organoleptik. Universitas Muhammadiyah Semarang.

Winarno, F. G. (2008). Kimia Pangan dan Gizi. Bogor: M-Brio Press.

Zhang, C., Chen, X., Li, Y., Ding, W., & Fu, G. (2018). Water-energy-food nexus: Concepts, questions and methodologies. Journal of Cleaner Production, 195, 625–639. https://doi.org/10.1016/j.jclepro.2018.05.194

Zulfa, L., Kumalaningsih, S., & Effendi, M. (2014). Ekstraksi pewarna alami dari daun jati (Tectona grandis) (kajian konsentrasi asam sitrat dan lama ekstraksi) dan analisa tekno-ekonomi skala laboratorium. Industria: Jurnal Teknologi Dan Manajemen Agroindustri, 3(1), 62–72.




https://doi.org/10.21776/ub.industria.2021.010.01.8

Refbacks

  • There are currently no refbacks.