Pengaruh Substitusi Maizena Dan Penambahan Puree Kelor (Moringa oleifera lam) Terhadap Sifat Sensori Sosis Gurame

Effect of Cornstarch Substitution and Addition of Moringa Puree (Moringa oleifera lam) on the Sensory Properties of Carp Sausage

Penelitian ini bertujuan untuk: 1) Bagaimana pengaruh substitusi maizena terhadap sosis gurame ditinjau dari sifat sensori (warna, aroma, tekstur, kekenyalan, dan rasa); 2) Bagaimana pengaruh penambahan puree kelor terhadap sosis gurame ditinjau dari sifat sensori; 3) Bagaimana pengaruh interaksi substitusi maizena dan penambahan puree kelor terhadap sosis gurame ditinjau dari sifat sensori; dan 4) Bagaimana kandungan gizi (kalsium, fosfor, dan antioksidan) sosis gurame dengan substitusi maizena dan penambahan puree kelor terbaik. Metode yang akan digunakan berupa uji sensori dengan 30 panelis masing-masing diberi 6 sampel. Berdasarkan tujuan tersebut, dapat diperoleh simpulan: 1) Substitusi maizena berpengaruh terhadap tekstur dan kekenyalan sosis, namun tidak berpengaruh terhadap warna, aroma dan rasa; 2) Penambahan puree kelor berpengaruh terhadap warna, aroma, dan rasa, namun tidak berpengaruh terhadap tekstur dan kekenyalan sosis; 3) Interaksi substitusi maizena dan penambahan puree kelor berpengaruh nyata terhadap hasil jadi rasa sosis gurame, namun tidak berpengaruh terhadap warna, aroma, tekstur, dan kekenyalan sosis gurame; dan 4) Hasil uji kimia sosis gurame dengan substitusi maizena dan penambahan puree kelor memiliki kandungan air sebesar 35,10% per 100 gram, karbohidrat 18,01% per 100 gram, lemak 30,80% per 100 gram, protein 16,55% per 100 gram, kalsium 35,80 mg/100 gram, fosfor 68,50 mg/100 gram, dan antioksidan 114,90 mg/100 gram.

Kata kunci: sosis, gurame, kelor, maizena.

This study aims to: 1) How the effect of cornstarch substitution on carp sausage is reviewed from sensory properties; 2) How is the effect of the addition of moringa leaf puree on carp sausage reviewed from sensory properties; 3) How is the effect of the interaction of cornstarch substitution and addition of moringa leaf puree on carp sausage reviewed from sensory properties; and 4) How is the nutritional content (calcium,  phosphorus, and antioxidants) carp sausage with cornstarch substitution and the addition of the best moringa leaf puree. Based on these objectives, conclusions can be obtained: 1) Corn substitution has an effect on the texture and chewiness of the sausage, but has no effect on the color, aroma and taste; 2) The addition of moringa leaf puree has an effect on the color, aroma, and taste, but does not affect the texture and chewiness of the sausage; 3) The interaction of cornstarch substitution and the addition of moringa leaf puree has a real effect on the resulting taste of carp sausage,  but has no effect on the color, aroma, texture, and chewiness of carp sausage; and 4) The results of the chemical test of carp sausage with cornstarch substitution and the addition of moringa leaf puree have a water content of 35.10% per 100 grams, carbohydrates 18.01% per 100 grams, fat 30.80% per 100 grams, protein 16.55% per 100 grams, calcium 35.80 mg/100 grams, phosphorus 68.50 mg/100 grams,  and antioxidants 114.90 mg/100 grams.

Keywords: sausage, carp, moringa leaves, cornstarch.