Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXIX, Issue 2
Written by Sofi Margritje SEMBOR, Hengkie LIWE, Nova Nancy LONTAAN, Merry Diana ROTINSULU
The aim of this study was to determine the effect of various types of flour on the physico-chemical and organoleptic characteristics of salami as a filler. The study was conducted using a completely randomized design with 5 treatments P1 (corn flour), P2 (sorghum flour), P3 (sago flour), P4 (wheat flour) and P5 (tapioca flour) each treatment was repeated 4 times. Variables measured included physical properties (Water Holding Capacity, Cooking Loss, and Tenderness) chemical properties (proximate) as well as organoleptic tests. Data were analyzed using ANOVA and continued with the Honest Significant Difference Test. Based on the research results obtained physical quality such as the highest cooking shrinkage of corn flour 19.62; The highest water binding capacity of sago flour is 42.03; the highest tenderness of sago flour 52; chemical quality such as the highest water content using sago flour (47.11%), the highest protein in wheat flour 20.65%, the highest fat in tapioca flour 20.46%, the highest carbohydrate in corn flour 19.58%; The organoleptic score for color was 2.66 (liked) using sago flour, aroma 2.77 (like) corn flour, texture 2.90 (neutral) using sago flour and taste 2.30 (like) using wheat flour.
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