Pengaruh Penambahan Angkak Terhadap Karakteristik Sosis Ikan Lele (clarias gariepinus) Selama Penyimpanan

  • Zenny Elfryani Purba Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana Kampus Bukit Jimbaran, Badung-Bali
  • I Gusti Ayu Ekawati Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana Kampus Bukit Jimbaran, Badung-Bali
  • I Dewa Gde Mayun Permana Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana Kampus Bukit Jimbaran, Badung-Bali

Abstract




The objective of this study was to know the effect of angkak concentration and storage time on the characteristics of catfish sausage. This research used a Completely Randomized Design with two factors namely the concentration of the angkak (0 %, 1% and 2%) and the length of storage time (0, 7, 14, and 21 days). All of the treatments were repeated two times to obtain 24 units of experiments. The data obtained were analyzed by analysis of variance (ANOVA) and if the treatment had a significant effect, then it was followed by The Duncan Multiple Range Test. The results showed that the concentration of 2% with long storage 7 produce catfish sausage that is still feasible with the criteria: antioxidant capacity 252,80 mg GAEAC/ kg; brightness (L *) 31,03; redness (a *) 20,72; yellowish (b*) 18,81; moisture content 58,95; number of TBA 0,40 mg malonaldehyde / kg; the color slightly liked; flavor, textur, taste and overall acceptance neutral and color red and texture slightly chewy.




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Published
2022-06-30
How to Cite
ELFRYANI PURBA, Zenny; AYU EKAWATI, I Gusti; MAYUN PERMANA, I Dewa Gde. Pengaruh Penambahan Angkak Terhadap Karakteristik Sosis Ikan Lele (clarias gariepinus) Selama Penyimpanan. Jurnal Ilmu dan Teknologi Pangan (ITEPA), [S.l.], v. 11, n. 2, p. 188-201, june 2022. ISSN 2527-8010. Available at: <https://ojs.unud.ac.id/index.php/itepa/article/view/89879>. Date accessed: 06 dec. 2024. doi: https://doi.org/10.24843/itepa.2022.v11.i02.p02.
Section
Articles

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