<![CDATA[Abstrak Sosis adalah salah satu olahan daging yang dibuat dengan cara daging dihaluskan kemudian diberi bumbu dan dimasukan kedalam selongsong (casing) yang berbentuk bulat panjang. Penelitian ini bertujuan untuk: 1) Mengetahui pengaruh proporsi teripang, tenggiri dan jumlah tapioka terhadap mutu organoleptik sosis rebus dan goreng ditinjau dari warna, aroma, rasa, kekenyalan, dan tingkat kesukaan. 2) Mengetahui zat gizi sosis yang terbaik pada mutu organoleptik meliputi protein, lemak, dan karbohidrat. Jenis penelitian yang dilakukan eksperimen dengan desain pola factorial (3x3). Factor 1: Proporsi teripang dan tenggiri (70%, 30%), (60%, 40%), dan (50%, 50%). Faktor 2 Jumlah tapioka, terdiri dari 20%, 25% dan 30%. Teknik pengambilan data melalui uji organoleptik yang dilakukan oleh 15 panelis terlatih dan 15 panelis semi terlatih. Analisis data uji organoleptik menggunakan analisis varian dua jalur dan uji lanjut jarak berganda Duncan. Kandungan gizi sosis terbaik diuji laboratorium kadar kandungan dalam sosis Hasil penelitian menunjukkan: 1) Proporsi teripang, tenggiri dan jumlah tapioka tidak berpengaruh terhadap sosis rebus tapi berpengaruh terhadap sosis goreng pada tingkat kesukaan. Proporsi tenggiri perpengaruh terhadap kekenyalan sosis rebus, sedangkan pada sosis goreng berpengaruh terhadap aroma, rasa dan kekenyalan. Jumlah tapioka berpengaruh terhadap seluru mutu organoleptik sosis rebus dan goreng 2) kandungan gizi sosis terbaik yaitu pada sosis goreng kandungan teripang 70%, tenggiri 30% dan jumlah tapioka 30%, sosis goreng mengandung protein 13,98mg/100g, lemak 12,63 mg/100g dan karbohidrat 36,86 mg/100g Kata kunci: sosis, teripang, tenggiri, tapioka. Abstract Sausages are one of processed meat made with mashed meat way then spices and entered into the scabbard (casing) are elliptical. This research aims to: 1) know how the proportion of sea cucumber, Scomberomorus commersoni and the amount of quality against tapioca organoleptic boiled sausage and fry in terms of color, aroma, taste, firmness, and the level of fondness 2) know the nutrients best sausages on the quality of organoleptic include protein, fat, and carbohydrates. The kind of research conducted his experiments with arabesques factorial (3x3). Factor 1: the proportion of cucumber and Scomberomorus commersoni (70%, 30%), (60%, 40%), and (50%, 50%). The number of tapioca 2, consisting of 20%, 25% and 30%. Engineering the data over the organoleptic done by 15 the panel the trained and 15 the panel the spring training. Data analysis organoleptic test using analysis variant two lanes and the distance between further Duncan. The best nutrition sausage tested levels in laboratory content sausage. The research results show: 1 the proportion of sea cucumber, Scomberomorus commersoni and the number of tapioca has not been affecting the sausage boiled but impact on sausage fried at the fondness. The proportion of Scomberomorus commersoni effect to plasticity sausage boiled, while in sausage fried impact on scent , taste and plasticity. The number of tapioca impact on over the quality of organoleptic sausage boiled and fried; 2) nutrition content sausage best at sausage fried cucumber 70% content, Scomberomorus commersoni 30% and the number of tapioca 30%, sausage fried containing protein 13,98mg/ 100g,fat 12,63 mg/100g and carbohydrates 36,86 mg/ 100g . Keywords: sausage, cucumbers, mackerel, tapioca.]]>
