PENGARUH PENGGUNAAN TEPUNG KELADI (Colocasia Esculenta) SEBAGAI PENGGANTI TAPIOKA TERHADAP KUALITAS ORGANOLEPTIK SOSIS BABI 1 (The effect of using taro flour (colocasia esculenta) as substitution of tapioca on organoleptics quality of pork sausage)

  • Sarisando Mbinu Peka Universitas Nusa Cendana
  • Gemini Malelak Universitas Nusa Cendana
  • Pieter Rihi Kale Universitas Nusa Cendana
Keywords: flour taro, taste, color, aroma, sausage

Abstract

The purpose of this study was to determine the effect of using flour taro as a substitution of tapioca on organoleptic quality of cooked pork sausage. Completely Randomized Design (CRD) with four treatments and three replications was used in this experiment. The treatment consisted of TK0 = without addition of taro flour (Control), TK50 = Use of tapioca flour 50% + flour 50%, TK75 = Use of tapioca flour 25% + flour 75%, and TK100 = Flour 100% (tapioca 0 %). The results showed that using of flour taro was highly significant (P<0.01) influenced the color, aroma and taste of pork sausage.  As the taro flour increased, the color of sausage changed to brown, reduced the aroma and taste of sausage. To sum up, using taro flour 50%-100% as a substitution of tapioca flour causes the sausage become browner; reduce aroma and taste.

Author Biography

Sarisando Mbinu Peka, Universitas Nusa Cendana

Fakultas Peternakan, Universitas Nusa Cendana

References

Amin A. 2013. Pengaruh suhu fosforilasi terhadap sifat fisikokimia pati tapioka termodifikasi. Skripsi. Fakultas Pertanian, Universitas Hasanuddin, Makassar.
Aprianita A, Purwandari U, Watson B, Vasiljevic T. 2009. Physico-chemical properties of meal and starches from selected commercial tuber available in Australia. International Food Research Journal 16:507-520.
Berutu KM, Suryanto E, Utomo R. 2010. Kualitas bakso daging sapi peranakan ongole yang diberikan pakan basal tongkol jagung dan undegraded protein dalam complete feed. Buletin Peternakan 34(2): 103-113.
Hui YH. 1992. Encyclopedia of Food Science and Technology. Jhon Wiley and Sons Inc. New York.
Mahasanti FC. 2017. Sifat kimiawi dan kesukaan bakso ayam dengan variasi perbandingan daging dengan tepung sagu. Skripsi. Fakultas Teknologi Pertanian Universitas Semarang.
Meilgaard M, Civille GV, Carr BT. 2000. Sensory Evaluation Techniques. Boca Raton, Florida: CRC Press.
Moedjiharto TJ. 2003. Evaluasi fisikokimia sosis tempe-dumbo. Jurnal Teknologi dan Industri Pangan 14 (2).
Onitilo MO, Sanni LO, Oyewole OB, Maziya DB. 2007. Physicochemical and functional properties of sour starches from different cassava varieties. International Journal of Food Properties 10(3): 607-620.
Prinyawiwatkul W, McWatters H., Beuchat LR, Philliphs RD. 1997. Optimizing acceptability of chicken nugget containing fermented cowpeas (FCF) and peanuts flours. J. Food Science 6 (4): 889-893.
Rukmana R, Yudirachman H. 2015. Untung Berlipat dari Budi Daya Talas Tanaman Multi Manfaat. J. Food Science 62(4): 889-893.
Sembong RS, Peka SM, Kale PR, Malelak GEM. 2019. Kualitas sosis babi yang diberi tepung talas sebagai pengganti tepung tapioka. Jurnal Nukleus Peternakan 6(1): 1-9.
Usman. 2009. Studi pembuatan sosis berbasis jamur merang (Volvariella volvaceae). Skripsi. Fakultas Teknologi Pertanian Institut Pertanian Bogor. Bogor.
Widodo SA. 2008. Karakteristik sosis ikan kurisi dengan penambahan isolat protein kedelai dan karagenan pada penyimpanan suhu chilling dan freezing. Skripsi. Program Studi Teknologi Hasil Perikanan. Institut Pertanian Boogor.
Wang HY, Qian H Yao WR. 2011. Melaniodins produced by the maillard reaction: structure and biological activity. Food chemistry 128(3): 573-584.
Zebua E, Rusmarilin H, Limbong L. 2014. Pengaruh penambahan kacang merah dan jamur tiram dengan penambahan tapioka dan tepung talas terhadap mutu sosis. J. Rekayasa Pangan dan Pertanian 2(4): 22-34.
Published
2021-06-21
How to Cite
Peka, S., Malelak, G., & Kale, P. (2021). PENGARUH PENGGUNAAN TEPUNG KELADI (Colocasia Esculenta) SEBAGAI PENGGANTI TAPIOKA TERHADAP KUALITAS ORGANOLEPTIK SOSIS BABI 1 (The effect of using taro flour (colocasia esculenta) as substitution of tapioca on organoleptics quality of pork sausage). JURNAL NUKLEUS PETERNAKAN, 8(1), 1-5. https://doi.org/10.35508/nukleus.v8i1.3620
Section
Articles

Most read articles by the same author(s)

Obs.: This plugin requires at least one statistics/report plugin to be enabled. If your statistics plugins provide more than one metric then please also select a main metric on the admin's site settings page and/or on the journal manager's settings pages.