evaluasi fisikokimia sosis tempe-dumbo [physicochemical evaluation of tempeh-fish sausage]

Clicks: 172
ID: 180848
2003
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Abstract
Evaluation on the physicochemical property of “tempe-dumbo” sausage made from meat of Clarias gariepinus and tempeh flour has been carried out. Randomized design with tree replications were used. Sausages were prepared from tempeh flour and fish meat in the proportion of: 1:0; 1:0,2; 1:0,3; 1:10,4 and 1:0,5 (w /w). Hardness, total volatile bases (TVB), and taste were evaluated. The results showed that the proportion of flour tempeh influenced the content the quality of “tempe-dumbo” sausage in term of protein quality, TVB.and taste. The addition of tempeh flour had significant effect the decrease essential amino acids, of total amino acids content, and organoleptic ascore (taste and flavor). . “Tempeh-dumbo” sausage contained essential amino acid of 27,354 mg/ g, protein which was consisted of 7 essential amino acid.
Reference Key
moedjiharto2003jurnalevaluasi Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;T J Moedjiharto
Journal gynecologic and obstetric investigation
Year 2003
DOI
DOI not found
URL
http://journal.ipb.ac.id/index.php/jtip/article/view/690
Keywords
sausage

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