The Effect of Tempe Substitution and Addition of Carrot Puree on The Acceptability and Nutritional Value of Sausages for Snacks for School Children

Abstract

Snacks for school children were generally only high in carbohydrates and fats, but low in protein, therefore it was necessary to study the juveniles of high-protein school children but the price was relatively cheap. This study aims to determine the effect of tempeh substitution and the addition of carrot puree to the acceptability and nutritional value of sausages for snacks for school children. Organoleptic test results were statistically analyzed using the Friedman non-parametric test and if there were significant differences then to find out the different pairs the Wilcoxon test was used with α = 0.05. Determination of the best formula was taken from the highest average value of the overall acceptance of carrot tempe sausage. Laboratory test data for nutrient content were analyzed with a single ANOVA and followed by Duncan test if the treatment affected certain parameters. Tempe substitution and the addition of carrot puree significantly influence on the taste and aroma of sausages, but did not significantly influence on the color and thickness of sausages. The best sausage product based on panelist acceptance was F1 formula. Tempeh substitution and addition of carrot puree significantly influence to the content of all nutritional parameters analyzed. The best sausage product based on nutrient content was F1 formula with protein content per 100 grams of sausage of 16.62 ± 0.45 grams and could meet the standard levels of protein in commercial sausages (minimum 13.00%) and was able to meet 33.24% of the protein requirements in the RDA children aged 10-12 years.