Abstract
Jackfruit seeds and green beans can be used as a substitute for animal protein in making sausages. The purpose of this study was to obtain the right proportion of jackfruit seeds to the correct addition of mung bean flour for the manufacture of vegetable sausage products in terms of physicochemistry and organoleptic. The method used in this study was a 2 factor completely randomized design consisting of 9 treatments and three replications. The treatments were given in the form of the proportion of jackfruit seed flour (N1: 25%, N2: 50%, N3: 75%) with green beans (K1: 25%, K2: 50%, K3: 75%). The parameters measured were protein content test(Method Kjeldahl), texture (Method Texture Profile Analysis), and sensory test (Hedonic Method, Soekarto 1985). The sensory test used is a hedonic scale with 25 untrained panelists. Test of protein content and texture used data from the previous research literature. The results of this study indicated that the higher the proportion of jackfruit seeds and green beans had a significant effect on the parameters of protein content, texture, and organoleptic properties. From literary data, the best parameter of protein content is N3K1 (75% jackfruit seed flour + 75% green bean flour). While the best organoleptic value is the proportion of N1K3 (25% jackfruit seed flour + 25% green bean flour).
Highlights
Jackfruit seeds and green beans can be used as a substitute for animal protein in making sausages
29.28±6.08a 2859±3.77a 29.12±3.59a 29.58±3.36a 29.14±4.54a 30.03±4.59a 30.29±3.91a a-d: Any two means in the same column having the same letters in the same section are not significantly different at p> 0.05; SD: standard deviation; NS: not significant; *p < 0.05; ** p < 0.01
Effects of vegetable incorporation on physical and sensory characteristics of sausages.Asian Journal of Poultry Science, 10(3), 117125
Summary
Dari hasil studi literatur menyebutkan tempe koro benguk dan labu kuning yaitu bahwa pada perlakuan sosis nabati terhadap berkisar antara 23, 66% - 26, 59 % dengan penambahan tepung kacang hijau dan tepung semakin bertambahnya penambahan biji nangka berpengaruh signifikan pada konsentrasi koro benguk, namun kandungan kadar protein. Sehingga penambahan konsentrasi di antara tepung kacang hijau dan tepung biji nangka sangat mempengaruhi kandungan protein pada sosis nabati. Dari hasil studi literatur Sultana et al (2014) menyebutkan bahwa penambahan konsentrasi tepung biji nangka 5%, 15% dan 25% memiliki rerata kadar protein sebesar 11,63% - 12,95%. Dari hasil studi literatur menyebutkan penggantian bahan baku sosis dengan tepung kacang hijau dan tepung biji nangka memiliki kadar protein yang lebih rendah dibandingkan dengan sosis dengan bahan baku daging (Hidayat et al, 2017). Terhadap kadar protein, rerata kadar protein dari pengaruh proporsi daging ayam dan gel porang berkisar antara 15,18% - 18,37%, meskipun kadar protein sosis cukup tinggi dari standar minimal kadar protein pada sosis yaitu sebesar 13%, namun kadar protein cenderung menurun akibat berkurangnya proporsi ayam yang ditambahkan pada sosis (Prastini, 2015)
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