Sosis vegan merupakan produk yang dibuat dari bahan baku nabati yaitu tahu, bahan curing seperti garam, gula, bahan pengisi, cairan, bumbu yang dibungkus dalam selongsong. Tujuan penelitian ini adalah mengetahui 1) pengaruh penambahan karagenan terhadap sifat organoleptik sosis vegan, 2) pengaruh penambahan puree wortel terhadap sifat organoleptik sosis vegan, 3) interaksi penambahan karagenan dan puree wortel terhadap sifat organoleptik sosis vegan, meliputi: warna, rasa, aroma, tekstur, kekenyalan dan tingkat kesukaan, 4) kandungan gizi sosis vegan meliputi: protein, karbohidrat, lemak, vitamin A ,β-karoten, serat, dan kadar air.
Jenis penelitian adalah eksperimen dengan desain dua faktor. Pengumpulan data dengan cara observasi melalui uji organoleptik yang meliputi warna, rasa, aroma, tekstur, kekenyalan dan tingkat kesukaan yang dilakukan oleh 10 panelis terlatih dan 20 panelis semi terlatih, dengan lembar observasi. Analisis data menggunakan analisis uji anava ganda dengan bantuan SPSS. Produk terbaik selanjutnya dilakukan uji kimia di BPKI (Balai Penelitian dan Konsultasi Industri) Surabaya untuk mengetahui kandungan protein, karbohidrat, lemak, vitamin A, β-karoten, serat, dan kadar air sosis vegan.
Hasil penelitian menunjukan bahwa 1) penambahan karagenan berpengaruh nyata terhadap warna, aroma, tekstur, kenyalan dan tingkat kesukaan tetapi tidak berpengaruh terhadap rasa; 2) penambahan puree wortel berpengaruh nyata terhadap warna, aroma, rasa, kekenyalan, dan tingkat kesukaan tetapi tidak berpengaruh terhadap tekstur; 3) interaksi penambahan karagenan dan puree wortel berpengaruh nyata terhadap rasa, aroma, kekenyalan dan tingkat kesukaan; 4) sosis vegan terbaik didapatkan dari penambahan karagenan 15% dan puree wortel 100% jumlah kandungan gizi per 100 gram diperoleh protein sebesar 9,85%, karbohidrat sebesar 53,08%, lemak sebesar 2,10%, energi sebesar 238,10 kkal, β-karoten sebesar 42 mg, serat sebesar 4,01% dan kadar air sebesr 36,80%.
Kata Kunci: Penambahan Karagenan, Puree Wortel, Sosis Vegan.
Vegan sausage is a product made from vegetable raw materials, namely tofu, curing ingredients such as salt, sugar, fillers, liquids, spices wrapped in casings. The purpose of this study was to determine 1) the effect of carrageenan addition on the organoleptic properties of vegan sausages, 2) the effect of adding carrot puree to the organoleptic properties of vegan sausages, 3) interaction of carrageenan addition and carrots puree to the organoleptic properties of vegan sausages, including: color, taste, aroma, texture, elasticity and level of preference, 4) nutritional content of vegan sausages include: protein, carbohydrate, fat, vitamin A, β-carotene, fiber, and water content.
This type of research is an experiment design with two factors. Data collection by observation through organoleptic tests including color, taste, aroma, texture, elasticity and level of preference, conducted by 10 trained panelists and 20 semi-trained panelists, with a check list instrument. Data analysis used multiple anava test analysis with the help of SPSS. The best product is then performed a chemical test in the Balai Penelitian dan Konsultasi Industri Surabaya (BPKI) to determine protein, carbohydrate, fat, vitamin A, β-carotene, fiber, and water content.
The results showed that 1) The addition of carrageenan significantly affect the color, flavor, texture, elasticity and level of preference but does not affect the taste; 2) Addition of carrot puree significantly affect the color, aroma, taste, elasticity and level of preference but does not affect the texture; 3) Interaction addition of carrageenan and carrot puree significantly affect the taste, aroma elasticity and level of preference; 4) The best vegan sausage is obtained from the addition of 15% carrageenan and 100% carrot puree, the amount of nutrient content per 100 grams obtained by protein at 9,85%, carbohydrate at 53.08%, fat at 2.10%, energy at 238.10 kcal, β-carotene by 42 mg, 4.01% fiber and water content at 36.80%.
Keywords: Carrageenan Addition, Carrot Puree, Vegan Sausage