Sifat-sifat Fisik Sosis Berbahan Baku Surimi-like Daging Kambing dengan Menggunakan Susu Kedelai Sebagai Binder

Penulis

  • Olfa Mega
  • Suharyanto S
  • Irma Badarina

DOI:

https://doi.org/10.22437/jiiip.v17i2.2307

Abstrak

 

The purpose of this study was to evaluated physical properties of sausage made from meat goat surimi-like as affected by using soya milk as binder. The study was designed as block randomized design at four treatments and three replications included on the block, those were 0% ,2%, 4% and 6% soya milk as substitusion skim milk. The amount of binder was 6% of meat. weight. Data were analyzed using analysis of variance and Duncan Multiple of Range Test. The results showed that using soya milk as binder significantly (P<0,01) decreased pH, firmness and cooking loss, while water holding capacity of sausage increased. Using soya milk 6% as binder improve water holding capacity, cooking loss and fimness.

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Diterbitkan

2014-11-01 — Diperbaharui pada 2014-11-01

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Cara Mengutip

Mega, O., S, S., & Badarina, I. (2014). Sifat-sifat Fisik Sosis Berbahan Baku Surimi-like Daging Kambing dengan Menggunakan Susu Kedelai Sebagai Binder. Jurnal Ilmiah Ilmu-Ilmu Peternakan, 17(2), 70-76. https://doi.org/10.22437/jiiip.v17i2.2307

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Research Report