sari, Devi Wulan and Djoko, Kisworo and Bulkaini, Bulkaini
(2021)
Organoleptic Value and Number of Bacteria Sausage Rabbit Meat Based On Levels Green Bean Flour Substitution.
Fakultas Peternakan.
(Unpublished)
Abstract
Abstract: Sausage is a food ingredient that comes from pieces of meat that are
ground and seasoned, and put into a casing so that it is oval in shape. One type
of meat that can be processed into sausage is rabbit meat. This study aims to
determine the effect of the level of substitution of mung bean flour on the
organoleptic value and the number of bacteria in rabbit meat sausage. The
research materials used were 3000 g rabbit meat, mung bean flour, skim milk,
and a severala of spices. The experimental design used was a completely
randomized design (CRD) with 4 treatments, namely the addition of 0%, 15%,
30% and 45% mung bean flour, with 4 replications. The results showed that the
level of substitution of mung bean flour had a significant effect (P<0.05) on the
color, taste and texture of rabbit meat sausage and had no significant effect
(P>0.05) on the aroma and number of bacteria. The addition of 15% mung bean
flour gave the best organoleptic values, namely: Color 5.28 (light), aroma 5.31
(good), taste 5.95 (tasty), texture 5.99 (soft) with a bacterial count of 2.00 x 103
cfu/g, which is below the standard for bacterial contamination of sausages set
by SNI 1995, which is 1x 103 cfu/g.
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Organoleptic Value and Number of Bacteria Sausage Rabbit Meat Based On Levels Green Bean Flour Substitution. (deposited 20 Oct 2021 23:46)
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