The study of lupin flour substitution as a binder agent in the production on beef sausage
1998
Purnomo, H. | Rosyidi, D. (Universitas Brawijaya, Malang (Indonesia). Fakultas Peternakan) | Atina, I.
The objective of this research was to study different effect of lupin flour substitution as a binder agent in beef sausage production. Beef sausage was made from sirlon (Musculus gluteus medius), maizena flour, lupin flour, skim milk and onion, nutmeg, clove, salt and sugar. The experiment method used a Randomized Block Design (RBD), with spices treatments consisted of substitution of lupin flour: P1 (skim milk 3 percent; lupin flour 0 percent), P2 (skim milk 1.5 percent; lupin flour 1.5 percent), P3 (skim milk 0 percent; lupin flour 3 percent) of meat weight. The variables measured were water content, Aw, protein content and organoleptic properties i.e. taste, texture and color. Data collected were analyzed using analysis of variance, and if there was any difference between means, the analysis was continued by a Duncan Multiple Range Test (DMRT). Result of this research showed that level of lupin flour substitution caused highly significant effect (p less than 0.01) on water content, Aw, protein content, and texture, but no significant effect (P more than 0.05) on taste and color was observed. We concluded that lupin flour substitution could increase water content, Aw, protein content. The organoleptic test showed that there was no significant effect on taste and color. Beef sausage using lupin flour as a binder agent gave preferred texture. Use of lupin flour 3 percent of meat weight as a binder agent is suggested
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