Effect of Binder Types and Its Concentrations on Sausage Formulations from Asian Green Mussel and Tempeh Flour

Anugerah Dany Priyanto, Sri Djajati

Abstract


Asian green mussels are fishery products found in both traditional and modern markets, but the characteristics of fresh products are rapidly decreasing in physical and chemical quality. Processed product is one option to extend the shelf life and one of product is made into sausage due to its heating process can kill microorganisms. The purpose of this study is to improve consistency of texture that will affect organoleptic characteristics by adding variations of hydrocolloid types with different concentrations. The Completely Randomized Design (CRD) was used as the design of experiment with hydrocolloid type variables, such as alginate, carrageenan, and CMC with 3 variations of concentrations specifically 1%, 2%, and 3%. The results of this study had a significant influence on the physical and chemical properties of sausages (P <0.05). Sausage from Asian green mussels and tempeh flour with the addition of 2% CMC was chosen as the best formulation because it has the highest level of preference from sensory evaluation. Some physical properties of these sausages include texture 120.11 ± 16.5 mm/g.s, water holding capacity (WHC) 52.43 ± 0.04%, and emulsion stability 73.23 ± 0.37%. In addition, the chemical characteristics of this sausage are water content of 52.50 ± 0.09%, ash content of 2.49 ± 0.26%, protein content of 19.94 ± 0.35%, and fat content of 12.72 ± 0.56%. Hopefully, the development of this product can be one of the strategies in utilizing Asian green mussels in extending their shelf life.

 


Keywords


sausage; asian green mussel; tempeh; hydrocolloid; food archipleago

Full Text:

PDF

References


Badan Standarisasi Nasional. Standar Nasional Indonesia 01-3820-1995. Halaman 1-4.

Bastian, F., Ishak, E., Tawali, B., dan Bilang, M. 2013. Daya Terima dan Kandungan Zat Gizi Formula Tepung Tempe dengan Pembahan Semi Refined Carrageenan (SRC) dan Bubuk Kakao. Jurnal Aplikasi Teknologi Pangan. Jurnal Aplikasi Teknologi Pangan. Vol 2(1): 5-8.

BeMiller, J.N. 2011. Pasting, Paste, and Gel Properties of Starch– Hydrocolloid Combinations. Carbohydrate Polymers. 86: 386-423.

Bono, A., Anisuzzaman, S.M., and Ding, O.W. 2012. Effect of Process Conditions on The Gel Viscosity and Gel Strength of Semi-Refined Carrageenan (SRC) Produced from Seaweed (Kappaphycus alvarezii). Journal of King Saud University – Engineering Sciences. Vol 26: 3-9.

Bouyer, E., Mekhloufi, G., Rosilio, V., Grossiord, J.L., and Agnely, F. 2012. Proteins, Polysaccharides, and Their Complexes Used as Stabilizers for Emulsions: Alternatives to Synthetic Surfactants in The Pharmaceutical Field. International Journal of Pharmaceutics. Vol 436: 359-378.

Gischa, S. 2019. Indonesia Sebagai Negara Maritim? Apa Maksudnya. https://www.kompas.com/skola/read/2019/12/10/162412069/indonesia-sebagai-negara-maritim-apa-maksudnya?page=all. Diakses tanggal 7 Maret 2020

Dincer, T., and Cakli, S. 2010. Textural and Sensory Properties of Fish Sausage from Rainbow Trout. Journal of Aquatic Food Product Technology. Vol 19: 238-248.

Erlena, Y., Ma’ruf, W.F., dan Sumardianto. 2013. Aplikasi Alginat sebagai Emulsifier dalam Pembuatan Sosis Ikan Bandeng (Chanos chanos) pada Penyimpanan Kemasan Vakum Suhu Ruang. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan. Vol 2(2): halaman 134-145.

Ghidurus, M., Turtoi, M., Boskou, G., Niculitas, P., and Stan, V. 2010. Nutritional and Health Aspects Related to Frying (I). Romanian Biotechnological Letters. Vol 15(6): 5675-5682.

Goff, H.D., and Guo, Q. 2019. Chapter 1: The Role of Hydrocolloids in the Development of Food Structure, in Handbook of Food Structure Development. pp. 1-28

Kementerian Perikanan dan Kelautan. 2015. Target Produksi Kerang Sudah Tercapai 50%. https://investor.id/archive/target-produksi-kerang-sudah-tercapai-50. Diakses tanggal 7 Maret 2020.

Marpaung, R. dan Asamaida. 2011. Analisis Organoleptik pada Hasil Olahan Sosis Ikan Air Laut dan Air Tawar. Jurnal Ilmiah Universitas Batanghari Jambi. Vol 11(3): halaman 1-5.

Murdinah, 2009. Penanganan dan Diversifikasi Produk Olahan Kerang Hijau. Squalen. Vol 4(2): 61-71.

Nico, M., Riyadi, P.H., dan Wijayanti, I. 2014. Pengaruh Penambahan Karagenan Terhadap Kualitas Sosis Ikan Kurisi (Nemipterus sp.) dan Sosis Ikan Nila (Oreochromis sp.). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan. Vol 3(3): 99-105.

Oke, E.K., Idowu, M.A., Sobukola, O.P., Adeyeye, S.A.O, and Akinsola, A.O. 2018. Frying of Food: A Critical Review. Journal of Culinary Science and Technology. Vol 16(2):107-127.

Priyanto, A.D., dan Djajati, S. 2019. Formulasi Sosis dari Kerang Hijau dan Tepung Tempe dengan Variasi Konstrasi Air dan Agar-Alginat. Jurnal Pangan dan Agroindustri. Vol 7(4): 1-11.

Pokorny, J. 1999. Changes in Nutrients at Frying Temperatures. In: Frying of Food. Eds: Boskou D., Elmadfa I. CRC Press

Purwaningsih, S., Salamah, E., dan Dewi, M.K. 2011. Penurunan Kandungan Gizi Mikro Kerang Hijau (Perna viridis) Akibat Metode Pemasakan yang Berbeda. Akuatik: Jurnal Sumberdaya Perairan. Vol 5(2): 19-22.

Saha, D., and Bhattacharya, S. 2010. Hydrocolloids as Thickening and Gelling Agents in Food: A Critical Review. Journal of Food Science and Technology. Vol 47(6): 587-597.

Savadkoohi, S., Hoogenkamp, H., Shamsi, K., and Farahnaky, A. 2014. Color, Sensory and Textural Attributes of Beef Frankfurter, Beef Ham and Meat-Free Sausage Containing Tomato Pomace. Meat Science. Vol 97(4): pages 410-418.

Thapar, P. 2019. The Chemistry in Re-Frying of Foods. Acta Scientific Pharmaceutical Sciences. Vol 3(6): 111-113

Yong, W., Amin, L., and Dongpo, C. 2019. Status and Prospects of Nutritional Cooking. Food Quality and Safety. Vol 3(3): 137-143.

Yulianti, F. 2015. 2015. Karakteristik dan Kesesuaian Atribut Mutu Cookies Soyaba (Soya-Banana) Dari Tepung Kedelai Anjasmoro Baluran dan Impor Dengan Penambahan Pisang Mas. Skripsi. Fakultas Teknologi Pertanian Universitas Jember. Jember.




DOI: https://doi.org/10.26877/jiphp.v4i1.5895

Refbacks

  • There are currently no refbacks.


Copyright (c) 2020 Jurnal Ilmu Pangan dan Hasil Pertanian

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Indexing by: