KARAKTERISTIK FISIKOKIMIA SOSIS IKAN BANDENG ( Chanos chanos) DENGAN PENAMBAHAN PASTA WORTEL (Daucus carota)

Milkfish is a type of fish that is commonly found in Indonesia, especially in South Sulawesi which is one of the largest suppliers of milkfish, and has high nutritional value such as protein, minerals and vitamins that are good for the body, but because it has so many spines it is risky to be swallowed. Therefore, to increase fish consumption in Indonesia, an innovation in processing fish is carried out into ready-to-eat food products such as sausages. To increase the nutritional value and color variation of sausages, it is necessary to fortify food products such as carrot paste which is rich in vitamin A and beta-carotene which are beneficial for the body, and can be an alternative consumption of vegetables with animal protein The purpose of this study was to determine the best formulation in the manufacture of milkfish sausage with the addition of carrot paste and to determine the physicochemical profile of nutrients in milkfish sausage products with the addition of carrot paste produced. The method consisted of two stages, namely determination of the three best formulations of the five milkfish formulations: carrot paste consisting of A1 (90%:10%), A2 (80%:20%), A3 (70%:30%) A4 (60%:40%), A5 (50%:50%), so that the 3 best treatments were obtained through organoleptic hedonic testing to determine sensory quality, then the second stage was testing the physical and chemical properties of milkfish sausage with the addition of carrot paste. Results : The best formulation of milkfish sausage with the addition of carrot paste based on successive organoleptik testing was found in treatments A3 (70%: 30%), A4 (60%: 40%), A5 (50%: 50%). Based on the analysis of the physical and chemical properties obtained on milkfish sausage with the addition of carrot paste, which was significantly different for testing water content, ash content, protein content, carbohydrate content, beta-carotene content, texture and color, but not significantly different to fat content, and cooking loss of sausage. Conclusion: Milkfish sausage with the addition of carrot paste the best based on physical and chemical characteristics obtained in comparison treatment (70% milkfish: 30% carrot paste) with water content (56.05%-59.96%), ash content (2.68%-2.88 %), protein content 10.82%-17.20%, fat content (6.45%-7.09%) , carbohydrate content (16.81%-19.90%) , beta-carotene (1947.08 µg/g - 2493.15 µg/g), cooking loss (0 .50%-0.79%), color L* 60.93-64.93, a* 60.93-64.93, b*15.78-35.90, Texture 1.93-2.51 kg/f