The Quantitative Test of Amino Acids in Smoked Sausage

DOI

10.2991/978-94-6463-324-5_44How to use a DOI?

Keywords

Sausage; Smoking; Amino Acid

Abstract

Ampatin smoked sausage made from tofu pulp flour and Pangasius sp. is a high-protein product innovation. Amino acids composition will determine the quality of protein, which is an important micronutrient for the human body. Smoking technique is a process of utilizing heat and smoke from burning wood to ripen food products. Antimicrobial, antioxidant and organoleptic quality of smoking products have been proven to be superior. This study aimed to observe the effect of smoking time on the amino acids quality of ampatin smoked sausage. The research was conducted in two stages. The first stage was a literature study to find ampatin sausage formulation and smoking time. The second stage was sausage making experiments. The amino acids content of both ampatin sausage samples showed that the time (30 min and 60 min) and smoking temperature (120ºC) did not cause protein denaturation. The ampatin sausage was able to meet SNI standards with a minimum protein content of 9%. Sample P1 with protein of 10.6%w/w showed amino acids of 9.5%w/w and sample P2 with protein of 11.39%w/w showed amino acids of 9.4%w/w. The statistical test results of Independent Sample T-tests obtained a p value of 0.910 > α (0.05) with the conclusion that there is no difference in amino acids between P1 and P2.

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.

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TY  - CONF
AU  - Elysabeth Agnes Jaairi Coot Mau
AU  - Meilla Dwi Andrestian
AU  - Siti Mas’odah
PY  - 2023
DA  - 2023/12/23
TI  - The Quantitative Test of Amino Acids in Smoked Sausage
BT  - Proceedings of the 6th International Conference of Health Polytechnic Surabaya (ICoHPS 2023)
PB  - Atlantis Press
SP  - 438
EP  - 447
SN  - 2468-5739
UR  - https://doi.org/10.2991/978-94-6463-324-5_44
DO  - 10.2991/978-94-6463-324-5_44
ID  - Mau2023
ER  -