Kualitas Fisik, Mikrobiologi dan Organoleptik Sosis Ayam Komersil yang Beredar di Tempat Berbeda di Bogor

Yusuf, M.; Wihansah, R. R. S.; Arifin, Muhamad; Oktaviana, Adni; Rifkhan, Rifkhan; Negara, J. K.; Sio, A. K.

doi:10.29244/jipthp.4.2.296-299

Cited by 5 publications

(3 citation statements)

References 1 publication

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“…Hal ini sesuai dengan pendapat Suradi (2006) yang menyatakan bahwa suhu yang tinggi dapat mempercepat penurunan pH yang disebabkan oleh peningkatan denaturasi protein. Irianto et al (1994) yang disitasi oleh Yusuf et al (2016) menyatakan bahwa sosis ayam yang beredar di pasaran memiliki nilai pH yang berkisar antara 5,12-7,20 hal ini menunjukkan bahwa hasil nilai pH pada penelitian ini masih pada kondisi yang normal.…”

Section: Susut Masakunclassified

Sifat fisik, Organoleptic dan Aktivitas Antioksidan Sosis Ayam dengan Penambahan Ekstrak Daun Sirsak (Annona muricata l.)

Ismanto¹,

Subaihah

2020

J. Il. Pet. Vet. Trop.

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This study aims to determine the effect of adding soursop leaf extract (SLE) at level 0 (control), 2, 4, and 6% (the weight of SLE /the weight of the dough) on the physical, organoleptic and antioxidant qualities of chicken sausages. A Completely Randomized Design (CRD) was used in this study. Data analysis was performed using analysis of variance (ANOVA) and further tested using the Least Significant Difference Test (LSD). The results showed that differences in SLE levels did not significantly affect the physical quality of chicken sausages, but did change the color, aroma, texture, and taste. The color, smell, texture, and taste of chicken sausage with the addition of 6% SLE showed results that appeared to be greener, had a stronger soursop aroma, more elastic, and tasted more bitter than the other treatments (P <0.05). The lowest antioxidant activity was shown by SLE 0% in both the dough (39.78%) and cooked sausage (17.10%). The highest antioxidant activity was SLE 6%, with antioxidant activity of 57.63% in the dough and 37.43% in cooked sausages. The addition of chicken sausage does not affect physical quality but has a significant impact on the soursop leaf extract test on organoleptic color, aroma, texture, and taste. The best organoleptic quality is demonstrated at 4% SLE. The addition of soursop leaf extract level is accompanied by increased levels of antioxidants both in the dough and in cooked sausage.

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Section: Susut Masakunclassified

Sifat fisik, Organoleptic dan Aktivitas Antioksidan Sosis Ayam dengan Penambahan Ekstrak Daun Sirsak (Annona muricata l.)

Ismanto¹,

Subaihah

2020

J. Il. Pet. Vet. Trop.

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“…The value of aw was related to the shelf life of the food bar in terms of microbiology. Microbes could grow in food, especially yeast (aw 0.88) and bacteria (aw > 0.90) (Yusuf et al, 2016). All of them had aw ranging from 0.7-0.8.…”

Section: Water Activity (Aw)mentioning

confidence: 99%

Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour

Purnamayati

Anandito

Siswanti

et al. 2019

Caraka Tani J. Sustain. Agric.

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Emergency food is needed when a disaster occurs. Emergency conditions encourage the provision of food that is ready to eat with sensory properties that can be accepted by the community, has sufficient nutrient content to meet the body's caloric needs and is resistant during storage. This study aims to obtain the best formulas of the food bar based on the parameters observed, namely sensory, chemical, total caloric, and aw as well as its shelf life estimation with the Accelerated Shelf Life Test. Food bar was made from white millet flour and fish koya that was made from snakehead fish and soy flour. Intermediate moisture food (IMF) applied in this study with the initial formulation was determined using mass equilibrium. The effectiveness test was used to determine the best formula based on all observed parameters. The results showed that the best food bar formula was formula F2, which has a chemical composition consisting of moisture content (20,99±0,21%); ash (3,45±0,35%); fat (18,10±0,13%); protein (12,24±0,28%); and carbohydrates (45,22±0.32%), aw (0,76±0,01); and total calories (per 50 g) was 232,04±1,96 kcal. The shelf life of food bar F2 was 19 days. Based on the results obtained, the total calories produced from the best formula have not met emergency food calorie standards.

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“…Sausage is classified as a processed meat product that is stored in frozen conditions because it is perishable when stored at room temperature due to microbial contamination. The growth and development of microbes can be prevented through storage and preservation processes (Yusuf et al 2016). Sausage products are usually packaged before storage to prevent quality degradation.…”

Section: Introductionmentioning

confidence: 99%

Quality of Chicken Sausage Fortified with Nano-Calcium Duck Eggshell in Different Vacuum Packaging during Storage at -18C

Prayitno

Lorenza

Suparmi

et al. 2022

JITV

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This study aimed to determine the effect of fortification of duck eggshellnano-calcium and different types of packaging on the quality of chicken sausage. The sausage was made of duck eggshellnano-calcium, chicken fillet, sugar, garlic powder, salt, pepper, tapioca, ice, oil, soy protein isolate, sodium tripolyphosphate, monosodium glutamate, collagen casing, polyethylene, nylon, and retort pouch packaging. Treatment for fortification of duck eggshellnano-calcium was P0 (0%) and P1 (0.3%) of the total dough. Vacuum packaging treatments were K1 (polyethylene), K2 (nylon), and K3 (retort pouch). All chicken sausages were vacuum-packed and stored at -18°C for 0 and 14 days of observation. Parameters tested were water content, pH value, peroxide value, and total plate count. Data collected were analyzed by analysis of variance in a completely randomized design with factorial patterns and if there was a significant difference (P<0.05) then further tested with Duncan's New Multiple Range Test. Sausage fortified with duck eggshell nano-calcium with vacuum retort pouch packaging was the best treatment with the lowest peroxide value at day 14 shelf life. Sausage fortified with nano-calcium duck eggshell with vacuum retort pouch packaging at day 14 shelf life had moisture (51.59%), pH value (6.83), peroxide value (64.64 meq O2/kg), and total plate count (3.50 X 103 cfu/g).

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Kualitas Fisik, Mikrobiologi dan Organoleptik Sosis Ayam Komersil yang Beredar di Tempat Berbeda di Bogor

Cited by 5 publications

References 1 publication

Sifat fisik, Organoleptic dan Aktivitas Antioksidan Sosis Ayam dengan Penambahan Ekstrak Daun Sirsak (Annona muricata l.)

Sifat fisik, Organoleptic dan Aktivitas Antioksidan Sosis Ayam dengan Penambahan Ekstrak Daun Sirsak (Annona muricata l.)

Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour

Quality of Chicken Sausage Fortified with Nano-Calcium Duck Eggshell in Different Vacuum Packaging during Storage at -18C

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