Evania, Andrea (2026) Karakteristik Fisikokimia dan Organoleptik Sosis Tempe (Kajian Proporsi Tepung Talas : Kecombrang ) dan Penambahan Karagenan. Undergraduate thesis, UPN VETERAN JAWA TIMUR.
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Abstract
This study developed a tempeh sausage product using taro flour as a starch source and torch ginger flour as a fiber and antioxidant source. The aim of this study was to determine the effect of the proportions of taro flour and torch ginger flour, as well as the addition of carrageenan, on the physicochemical and organoleptic characteristics of the tempeh sausage product. This study used a completely randomized factorial design with two factors and two replications. Factor I was the proportion of taro flour and torch ginger flour (70:30, 80:20, and 90:10), and Factor II was the addition of carrageenan (0.5%, 1%, and 1.5%). The physicochemical and organoleptic properties of the tempeh sausage were then tested. The data obtained were analyzed using Analysis of Variance (ANOVA), and if significant differences were found, Duncan's Test (DMRT) was used. The research results showed that the best treatment combination was the proportion of taro flour: torch ginger flour (90:10) and the addition of 0.75% carrageenan. This treatment produced tempeh sausages with a moisture content of 60.13%, ash content of 5.28%, fat content of 7.21%, protein content of 8.95%, and carbohydrate content of 18.43%. Total calories were 239.55 kcal, hardness of 1814.55 gf, and elasticity of 0.45 N. The results were as follows: color preference scores of 3.52 (average-like), aroma score of 3.6 (average-like), flavor score of 3.44 (average-like), and texture score of 3.16 (average-like).
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Andrea Evania | ||||||||
| Date Deposited: | 24 Jul 2026 03:19 | ||||||||
| Last Modified: | 07 Sep 2026 08:25 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/57667 |
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