PENGARUH PENGGUNAAN TAHU SEBAGAI EXTENDER TERHADAP SIFAT ORGANOLEPTIK SOSIS AYAM

Abstract

THE USE OF TOFU AS EXTENDER ON ORGANOLEPTIC CHARACTERISTIC OF CHICKEN SAUSAGE. This study was conducted to know about the use of tofu as an extender to sausage product of broiler on the organoleptic characteristics. The material used in this study were broiler meat (breast chicken), tofu and the ingredients for sausage making. Five treatments tested in this research consisted of T0 500 g of meat without tofu, T1 475 g of meat and tofu 25 g, T2 450 g of meat and tofu 50 g, T3 425 g of meat and tofu 75 g, T4 100 g of meat and tofu 100 g. This research used complete randomized design and was tested by 35 of panelist to determine organoleptic data of sausage product.  The data measured in this research used hedonic scale. The variable measured consisted of color, flavor, texture, taste of sausages. Determination of the difference of average was done by BNJ test. The result showed that the treatment was significant effect on color, flavor, texture, taste of sausage. The conclusion of this study based on organoleptic characteristics, The use of 25 g tofu as extender ingredient to 475 g of meat can be used on making chicken sausage.

Keywords: Sausages, Chicken, Tofu, Organoletic