KARAKTERISTIK SOSIS IKAN NILA MERAH YANG DITAMBAH TEPUNG DAUN KELOR
Rachmawati, Dr. Ir. Latif Sahubawa, M. Si
2023 | Skripsi | TEKNOLOGI HASIL PERIKANAN
Fish sausage is a food product made from crushed meat which has high nutritional
value and is much liked by consumers. Sausage processing uses raw materials (red
tilapia) which is added with Moringa leaf flour to enrich nutrition and especially
beta carotene (pro vitamin A). The aim of the research was to determine the
characteristics of red tilapia sausage added with Moringa leaf flour. The research
method used a Completely Randomized Design (CRD) with 4 treatments: 0%;
0.9%; 1.7%; and 2.6%. The addition of Moringa leaf flour affects the nutritional
content of sausages with the respective compositions: water content 42.75 -
57.18%; minerals 2.54 - 2.87%; fat 0.91 -1.92%; protein 5.84 - 7.14% and beta
carotene 270.84 - 4,086.98 ?g/100 grams. From the results of the hedonic test,
treatment p1 (0.9% Moringa leaf flour) produced red tilapia sausage which was
most liked by consumers, with a color attribute of 3.93; aroma 3.53; taste 3.84; and
texture 3.86. The quality rating level for red value sausages on the last day of
observation (10th day) which were stored at cold temperature (4°C) based on test
parameters (TVB-N and ALT) was declared suitable for consumption.
Kata Kunci : daging nila merah, tepung daun kelor, sosis, karakteristik/red tilapia meat, moringa leaf flour, sausage, characteristics