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All Journal Buletin Peternakan JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis)
Firdha Miskiyah
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Veterinary Other

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Karakteristik Sosis dengan Fortifikasi β-Caroten dari Labu Kuning (Cucurbita moschata) (Sausage Characteristics as Affected by β-Caroten Fortification of Pumpkin (Cucurbita moschata)) Agus Hadi Prayitno; Firdha Miskiyah; Afina Viyunnur Rachmawati; Tombak Mahesa Baghaskoro; Bekti Putra Gunawan; Soeparno (Soeparno)
Buletin Peternakan Vol 33, No 2 (2009): Buletin Peternakan Vol. 33 (2) Juni 2009
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v33i2.124

Abstract

The objectives of the experiment were to evaluate physical, chemical, and sensory characteristics of sausage by using fortification with β-caroten of pumpkin. There were five treatments of fortification with β-caroten of pumpkin asthe filler substitutions on sausage processing. The treatments were: 0% (control), 25, 50, 75, and 100% of the filler. There were five replications in each treatment. The data of physical and chemical characteristics from the completely randomized design were analysed by analysis of variance. The data of sensory characteristics were analysed by the analysis of non parametric test of Hedonic Kruskal-Wallis. The results showed that sausage fortified with β-caroten of pumpkin as the filler substitutions up to 100% level on sausage processing affected significantly (P<0.01) on physical characteristics of sausage (decreased water-holding capacity, increased tenderness and it did not affect pH value of sausage), chemical characteristics of sausage (decreased moisture, increased protein, fiber, β-caroten, and it did not affect the fat content of sausage), and sensory characteristics of sausage (increased taste, decreased color, aroma, texture, touchness, and acceptability of sausage).(Key words: Sausage, Pumpkin, β-caroten, Physical characteristics, Chemical, Sensory)
The Effect of Pumpkin Flour Filler Substitution on the Nutrition Facts of Beef Sausage Prayitno, Agus Hadi; Miskiyah, Firdha; Soeparno, Soeparno
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 2 (2022): JITRO, May
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (459.55 KB) | DOI: 10.33772/jitro.v9i2.21060

Abstract

The objectives of the experiment were to determine the effect of pumpkin flour filler substitution on the nutrition facts of beef sausage. The research material was divided into five substitution treatments of pumpkin flour as a filler in sausage processing, namely: 0, 25, 50, 75, and 100% of the total filler. Each treatment consisted of five replications. The nutrition facts of sausages was calculated based on the nutritional adequacy rate of sausages which refers to the average energy sufficiency for the Indonesian population per person per day, which is 2,150 kcal, total protein 60 g, total fat 67 g, and 30 g food fiber with a 50 g serving size. The data from the calculation of the nutrition facts of sausages were analyzed by analyzing variance and then tested by using Duncan's New Multiple Range Test. The results showed that the sausages substituted filler with pumpkin flour had a highly significant effect (P<0.01) on total protein, fiber, and β-carotene, but did not affect the energy from fat and total fat of beef sausage. Sausages substituted filler with pumpkin flour up to 100% had a higher intake of total protein, fiber, and β-carotene than control sausages.
Co-Authors Afina Viyunnur Rachmawati Agus Hadi Prayitno Bekti Putra Gunawan Soeparno (Soeparno) Soeparno Soeparno Tombak Mahesa Baghaskoro