Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)

<Previous Article In Volume
Next Article In Volume>

Development of Functional Sausage Based on Corn Starch and Moringa Flour with The Addition of Mocaf (Modified Cassava Flour) and Porang Flour

Authors
Satrijo Saloko1, *, Siska Cicilia1, Lara Mahya Adila1
1Faculty of Food Technology and Agroindustry, University of Mataram, Mataram, Indonesia
*Corresponding author. Email: s_saloko@unram.ac.id
Corresponding Author
Satrijo Saloko
Available Online 27 October 2023.
DOI
10.2991/978-94-6463-274-3_31How to use a DOI?
Keywords
Analog Sausage; Corn Starch; Mocaf; Moringa Flour; Porang Flour
Abstract

This study aims to determine the best formulation of corn starch: moringa flour with the addition of mocaf and porang flour to produce the best quality sausage. The method used was an experimental method carried out in the laboratory using a Completely Randomized Design (CRD) with one factor, namely the concentration of corn starch and moringa flour which consists of 6 treatments. The treatments included the concentration of corn starch: moringa flour, namely P0 (75%:0%), P1 (72%:3%), P2 (69%:6 %), P3 (66%:9%), P4 (63%:12%), P5 (60%:15%). The sausage quality parameters tested were chemical quality (contents of calcium oxalate, moisture, ash, protein, and crude fiber), physical quality (test color, texture) and organoleptic quality (color, aroma, elasticity, and taste). Observational data were tested by analysis of variance at 5% level using Co-Stat software and futher tested using the Honestly Significant Difference (HSD) test. The results showed that P1 was the best treatmet which produces 62.59% moisture content; ash 1.00%; 2.09% protein; crude fiber 11,35%; oHue 88,52o (green); texture 1.73 N/mm2; slightly unpleasant smell; slightly chewy; and taste is not bitter; and the hedonic response was somewhat favored by the panelists.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

<Previous Article In Volume
Next Article In Volume>
Volume Title
Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
Series
Advances in Biological Sciences Research
Publication Date
27 October 2023
ISBN
978-94-6463-274-3
ISSN
2468-5747
DOI
10.2991/978-94-6463-274-3_31How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Satrijo Saloko
AU  - Siska Cicilia
AU  - Lara Mahya Adila
PY  - 2023
DA  - 2023/10/27
TI  - Development of Functional Sausage Based on Corn Starch and Moringa Flour with The Addition of Mocaf (Modified Cassava Flour) and Porang Flour
BT  - Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
PB  - Atlantis Press
SP  - 341
EP  - 352
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-274-3_31
DO  - 10.2991/978-94-6463-274-3_31
ID  - Saloko2023
ER  -