Abstract
The purpose of this study was to obtain the best formulation of analoq sausage made from banana’s blossom and tempeh that meet the standard quality of sausage. The research used Completely Randomized Design with five treatments and four replications. The treatments were ratio of banana’s blossom and tempeh 50:50, 40:60, 30:70, 20:80, and 10:90. Data obtained were analyzed using Analysis of Variance and followed by Duncan’s New Multiple Range Test at 5% level. The results showed that ratio of banana’s blossom and tempeh in each treatment significantly affected moisture, protein, fat, and crude fiber contents. The treatments also significantly affected colour and flavor, but didn’t significantly effected texture sausage. The best treatment was a sausage which made from ratio of banana’s blossom and tempeh 10:90. The sausage had moisture content 48.50%, ash content 2.41%, protein content 17.11%, fat content 9.81%, carbohydrate content 24.90%, and crude fiber content 2.20%. Panelist like the sausage in hedonic test, while in descriptive test the sausage had yellow colour, tempeh flavor, tempeh taste, and slightly chewy texture.
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