<![CDATA[ABSTRACTThis study aims to determine the concentration of the selected soy protein isolate (SPI) emulsifying agent (the most preferred by panelists) and chemical characteristics of tilapia surimi sausage. This study used a quantitative research method with a completely randomized design (CRD) model with one treatment factor, namely the addition of soy protein isolate (GPA), which consisted of 4 levels of treatment, each of which was repeated 3 times, the treatment was treatment A (control or without the addition of SPI), treatment B (12% SPI addition), C treatment (13% SPI addition) and D treatment (14% SPI addition). The organoleptic parameters tested were appearance, color, aroma, taste and texture, while the chemical parameters were emulsion test and proximate analysis (water content, ash, protein and fat). The results showed that the sausages were selected based on the hedonic test or preference for adding soy protein isolate concentration (GPA) of 12% with an appearance parameter value of 7.18 (like), color of 7.06 (like), taste of 7.38 (like). ), aroma of 6.48 (rather like) and texture of 7.02 (like). Sausages with the addition of 12% GPA concentration had chemical characteristics in the form of emulsion stability of 82.18% and proximate analysis of water, ash, protein and fat content respectively of 60.40%, 0.61%, 15.97% and 1 .60% (fulfills SNI 7755:2013). Keywords: soy protein isolate, organoleptic, tilapia surimi, sausageABSTRAKPenelitian ini bertujuan untuk menentukan konsentrasi bahan pengemulsi isolat protein kedelai (IPK) terpilih (yang paling disukai panelis) dan karakteristik kimia dari sosis surimi ikan nila. Penelitian ini menggunakan metode penelitian kuantitatif dengan model Rancangan Acak Lengkap (RAL) satu faktor perlakuan yaitu penambahan isolat protein kedelai (IPK) yang terdiri dari 4 taraf perlakuan masing- masing dilakukan 3 kali pengulangan, perlakuannya yaitu perlakuan A (kontrol atau tanpa penambahan IPK), perlakuan B (penambahan IPK 12%) perlakuan C (penambahan IPK 13%) dan perlakuan D (penambahan IPK 14%). Parameter organoleptik yang diuji yaitu kenampakan, warna, aroma, rasa dan tekstur, sedangkan parameter kimia yaitu uji emulsi dan analisis proksimat (kadar air, abu, protein dan lemak). Hasil penelitian menunjukkan bahwa sosis terpilih berdasarkan uji hedonik atau kesukaan penambahan konsentrasi isolat protein kedelai (IPK) sebesar 12% dengan nilai parameter kenampakan sebesar 7,18 (suka), warna sebesar 7,06 (suka), rasa sebesar 7,38 (suka), aroma sebesar 6,48 (agak suka) dan tekstur sebesar 7,02 (suka). Sosis dengan penambahan konsentrasi IPK 12% memiliki karakteristik kimia berupa stabilitas emulsi sebesar 82,18% dan analisis proksimat kadar air, abu, protein dan lemak secara berturut-turut sebesar 60,40%, 0,61%, 15,97% dan 1,60% (memenuhi SNI 7755:2013). Kata Kunci: isolat protein kedelai, organoleptik, surimi ikan nila, sosis]]>
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