FORMULASI SOSIS SAPI DENGAN MINYAK SAWIT MERAH SEBAGAI PENGGANTI LEMAK HEWANI : STUDI EMULSI GELASI, OLEOGELASI, BIFASIK GELASI DAN STABILITAS ?-KAROTEN
Dandy Kusuma Wardana, Dr. Arima Diah Setiowati, S. T.P., M. Sc ; Prof. Dr. Ir. Chusnul Hidayat
2025 | Tesis | S2 Ilmu dan Teknologi Pangan
Emulsi Gel (EG), Oleogel Template Emulsi (OGTE), dan Bifasik Gel (BG) merupakan metode fat structuring yang saat ini mulai banyak digunakan untuk menggantikan lemak hewani/ animal fat replacer. Tujuan dari penelitian ini adalah untuk mengevaluasi penggunaan minyak sawit merah (RPO) sebagai animal fat replacer / gel pada sosis daging sapi melalui metode fat structuring yang berbeda. Ketiga jenis gel tersebut distabilkan dengan soy protein concentrate (SPC) dan karagenan. Evaluasi dilakukan terhadap sifat fisikokimia gel, karakteristik sosis daging sapi, dan kinetika degradasi ?-karoten pada sosis daging sapi selama penyimpanan. Hasil penelitian menunjukkan bahwa hardness gel tertinggi ditemukan pada BG (1,23 N). Semua gel menunjukkan kemampuan menahan air (WHC) dan minyak yang baik (OHC) (di atas 90%). Kandungan ?-karoten gel dari yang terendah hingga tertinggi berturut-turut adalah 247,81 ppm (BG), 471,83 ppm (EG) dan 660,53 ppm (OGTE). Substitusi gel pada sosis sapi secara signifikan mempengaruhi karakteristik sosis yang dihasilkan mulai dari nilai cooking loss yang rendah (6 - 8%), penurunan kadar lemak (mencapai 60%), peningkatan nilai ?-karoten, penurunan tekstur dan warna. Evaluasi kinetika degradasi selama penyimpanan pada suhu 10, 29, 35, 45 dan 55 C menunjukkan bahwa rentang suhu sangat mempengaruhi orde reaksi. Hasil penelitian ini menunjukkan bahwa EG mengalami degradasi ?-karoten tercepat selama penyimpanan.
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Emulsion Gel (EG), Oleogel Template Emulsion (OGTE), and Biphasic Gel (BG) are fat structuring methods that are currently being used to replace animal fat. The purpose of this study was to evaluate the use of red palm oil (RPO) as an animal fat replacer/gel in beef sausages through different fat structuring methods. The three types of gels were stabilized with soy protein concentrate (SPC) and carrageenan. Evaluation was conducted on the physicochemical properties of the gel, characteristics of beef sausage, and kinetics of ?-carotene degradation in beef sausage during storage. The results showed that the highest gel hardness was found in BG (1.23 N). all gels showed good water (WHC) and oil (OHC) holding ability (above 90%). The ?-carotene content of the gels from lowest to highest were 247.81 ppm (BG), 471.83 ppm (EG) and 660.53 ppm (OGTE) respectively. Gel substitution in beef sausage significantly affected the characteristics of the sausage produced ranging from low cooking loss value (6 - 8%), decreased fat content (up to 60%), increased ?-carotene value, decreased texture and color. Evaluation of the degradation kinetics during storage at 10, 29, 35, 45 and 55 C showed that the temperature range greatly affected the reaction order. The results of this study showed that EG underwent the fastest ?-carotene degradation during storage.
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Kata Kunci : Emulsi Gel, Oleogel Template Emulsi, Bifasik Gel, Minyak Sawit Merah, ?-karoten, Sosis Sapi
