PROSIDING SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP)
ISSN: 2964-3538
This study aims to examine the effect of storage time on the quality of beef sausage with the addition of kecombrang (Etlingera elatior) as a natural preservative. The research material in the form of beef thighs, kecombrang, and other sausage-making ingredients. This research method used a completely randomized design (CRD) with a factorial pattern consisting of 2 factors, namely factor A (kecombrang extract: 0%, 5%, 10%) and factor B (storage time: 1 day, 2 days, and 3 days). , so that 9 treatment combinations and 3 replications were obtained, 27 experimental units were obtained. The results of this study indicate that the effect of storage time on the quality of beef sausage with the addition of kecombrang (Etlingera elatior) as a natural preservative did not have a significant effect (P>0.05) on protein content and fat content and there was no interaction between the two treatment factors on the value of protein content and fat content of beef sausage, it is suspected because the processing of food ingredients using the cooking process will result in a decrease in chemical composition such as protein content in sausages and the use of natural preservatives in the form of kecombrang as a dressing and does not affect the metabolism of sausage fat. It can be concluded that the use of kecombrang extract in beef sausage did not cause a significant change (P>0.05) in the protein and fat content of beef sausage.
Keywords:
Storage time, Kecombrang, Natural Preservative
Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Inovasi dan Tantangan Pengembangan Produk Hasil Pertanian yang Halal, Aman, dan Berdaya Saing Tinggi
Page number:
194-197
Volume:
1
Issue:
1
Publication date:
17 October 2022