The purpose of this study was to obtain the best formulation of analoq sausage made from bananaâ€™s blossomand tempeh that meet the standard quality of sausage. The research used Completely Randomized Designwith five treatments and four replications. The treatments were ratio of bananaâ€™s blossom and tempeh 50:50,40:60, 30:70, 20:80, and 10:90. Data obtained were analyzed using Analysis of Variance and followed byDuncanâ€™s New Multiple Range Test at 5% level. The results showed that ratio of bananaâ€™s blossom andtempeh in each treatment significantly affected moisture, protein, fat, and crude fiber contents. The treatmentsalso significantly affected colour and flavor, but didnâ€™t significantly effected texture sausage. The besttreatment was a sausage which made from ratio of bananaâ€™s blossom and tempeh 10:90. The sausage hadmoisture content 48.50%, ash content 2.41%, protein content 17.11%, fat content 9.81%, carbohydratecontent 24.90%, and crude fiber content 2.20%. Panelist like the sausage in hedonic test, while in descriptivetest the sausage had yellow colour, tempeh flavor, tempeh taste, and slightly chewy texture.
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