Physicochemical Characteristics of Sausages with the Addition of Indonesian Traditional Meat Seasonings: Rendang, Coto and Konro Hikmah, H. , N.Nahariah, F. N. Yuliati, Hajrawati, Zulkharnaim, Hastang, Syamsuddin
Hasanuddin University
Abstract
The purpose of this study was to determine the effect of adding Indonesian traditional meat seasonings to sausages. The addition of traditional cooking spices is expected to be a variation of Indonesian-style sausages. The main ingredient for sausages comes from Bali beef produced by PT. Hasanuddin Agrivisi Internusa, Indonesia. Fresh seasoning ingredients ie galangal, lemongrass, kluwek, ginger, shallots, garlic and pepper. These materials were obtained from traditional markets in Makassar City, Indonesia. The research design used linear model analysis with the research variables being the type of meat seasoning ie Rendang, Coto, and Konro and the additional level of isolate soy protein (%) 6 and 9, respectively. The parameters measured were pH value, water content, antioxidant activity and the color of the sausage. The results of the analysis showed that sausages with the addition of rendang seasoning had the advantage of higher antioxidant activity (P <0.01) compared to sausages with coto and konro spices, but resulted in lower pH value and water content. Konro seasoning produces a higher pH than coto and konro seasoning, but produces the lowest water content in sausages. The results of the color analysis showed that the coto seasoning produced the best brightness value (L*), but the a* value was lower. The rendang seasoning produced a lower brightness (P <0.05) than the coto and konro seasoning sausages, but it produced a better b* value. There were no differences in the value of pH, water content, antioxidant activity and the color of the sausages due to the use of different ISP levels. The study concluded that the addition of rendang seasoning to sausages produced the highest antioxidant activity, but coto seasoning provided the best pH value, water content and color.
Keywords: Sausage, Bali Beef, Indonesian Traditional Spices, Rendang, Coto, Konro
