STUDY OF THE ADDITION OF RED PALM OIL (RPO) TO THE SENSORY AND CHEMICAL CHARACTERISTICS OF BEEF SAUSAGE
نویسندگان
چکیده
Synthetic antioxidants are widely used to inhibit quality deterioration of the beef sausage. This study utilizes high carotene content in Red Palm Oil (RPO) as a substitute for vegetable oil aims determine sensory and chemical characteristics sausage with addition RPO 5%, 10%, 15%, obtain best formulation. Based on study, it is known that 10% received highest overall rating an average score 5.35 out 7. The include water content, protein fat have met standard SNI 3820:2015. However, ash exceeds maximum level has been set by SNI. beta 5% formula was 592.44 ppm, 596.89 15% formula, 603.56 ppm. formulation produces sausages characteristics.
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ژورنال
عنوان ژورنال: Jurnal Pangan dan Agroindustri
سال: 2022
ISSN: ['2354-7936', '2685-2861']
DOI: https://doi.org/10.21776/ub.jpa.2022.010.04.2