Pengaruh Konsentrasi dan Ratio Protein Kedelai-Karagenan Terhadap Sifat Fisikokimia Emulsi Gel Minyak Sawit Merah pada Sosis Sapi

M BAGUS P YUDHANANDA, Prof. Dr. Ir. Chusnul Hidayat;Dr. Arima Diah Setiowati, S.T.P., M.Sc.

2023 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Emulsi gel merupakan emulsi dengan penambahan gelling agent. Penggunaan minyak sawit merah memberi keunggulan karena mengandung betakaroten yang tinggi (834,7917 ppm). Salah satu pemanfaatan emulsi gel yaitu sebagai pengganti lemak pada sosis sapi. Penelitian ini bertujuan untuk mengetahui sifat fisiko-kimia emulsi gel dan pengaruhnya terhadap sifat fisiko-kimia sosis berbahan emulsi gel terhadap kontrol (lemak sapi). Pembuatan emulsi gel dengan variasi konsentrasi hidrokoloid (5% dan 7%) dan ratio SPC:karagenan (2:1, 3:1, dan 4:1) memiliki pengaruh terhadap sifat fisiko-kimia emulsi gel yang dihasilkan. Emulsi gel konsentrasi hidrokoloid 7% dengan ratio 3:1 memiliki stabilitas yang baik dengan nilai viskositas (25.283), hardness (0,1649), dan betakaroten (652,78). Penggunaan emulsi gel pada pembuatan sosis sapi menghasilkan sifat fisiko-kimia yang berbeda terhadap kontrol. Analisis fisiko-kimia sosis sapi emulsi gel konsentrasi 5% dengan ratio 3:1 memiliki kadar beta karoten 47,67 ppm, kadar lemak 6,88% wb, pH 5,96, cooking loss 1,90, hardness 15,86, dan warna merah kekuningan dengan deltaE = 12,40. Sedangkan sosis emulsi gel 7% dengan ratio 3:1 memiliki kadar beta karoten 43,85 ppm, kadar lemak 3,66% wb, pH 6,13, susut bobot 2,48, hardness 18,78, dan warna kuning cerah dengan deltaE = 12,81. Hasil penelitian ini menunjukkan bahwa dalam pembuatan sosis daging sapi, emulsi gel dapat menjadi alternatif pengganti lemak sapi dengan karakteristik fisiko-kimia yang baik, selain itu diperlukan eksplorasi lebih lanjut mengenai uji sensoris untuk mengetahui penerimaan konsumen.

Emulsion gel is a form of emulsion with an additional gelling agent. The use of red palm oil in emulsion gel gives an advantage because it contains high betacarotene (834,79 ppm). One of the uses of emulsion gel is as a replacement fat in beef sausage. This study aims to determine the physicochemical properties of emulsion gel and its effect on the physicochemical properties of sausage made from emulsion gel, compared with the control (beef tallow). The manufacture of emulsion gel with variations in concentration (5% dan 7%) and ratio (2:1, 3:1, dan 4:1) influences the physicochemical properties of the resulting emulsion gel. An emulsion gel concentration of 7% with a ratio of 3:1 produced a good stability emulsion gel with good viscosity (25.28), hardness (0,1649), and betacarotene (652,78). Beef sausage using emulsion gel as a beef fat replacement results in significant physicochemical properties compared with beef fat sausage. Physicochemical analysis of emulsion gel beef sausage with a concentration of 5% with a ratio of 3:1 had betacarotene levels of 47,67 ppm, a fat content of 6,88% (wb), pH of 5,96, cooking loss of 1,90%, hardness value of 15,86, and yellowish red color with deltaE of 12,40. Meanwhile, 7% emulgel sausage with a ratio of 3:1 had betacarotene levels of 43,85 ppm, a fat content of 3,66% (wb), pH of 6,13, weight loss of 2,48%, hardness value of 18,78, and bright yellow color with deltaE of 12,81. The results of this study showed that in the manufacture of beef sausages, emulsion gel could be an alternative to beef tallow with good physicochemical characteristics; moreover, sensory evaluation to determine consumer acceptance would be needed for the next step.

Kata Kunci : Emulsi gel, minyak sawit merah, betakaroten, sosis