ANALISIS KUALITAS ORGANOLEPTIK DAN KANDUNGAN GIZI SOSIS GORI DAN KULIT KETELA (SORILA)
(1) Universitas Islam Negeri Walisongo, Semarang, Indonesia
(2) Universitas Islam Negeri Walisongo, Semarang, Indonesia
(3) Universitas Islam Negeri Walisongo, Semarang, Indonesia
(4) Universitas Islam Negeri Walisongo, Semarang, Indonesia
(*) Corresponding Author
Abstract
Jackfruit is a local commodity that has not been utilized optimally. When viewed from the resistance, a ripe jackfruit turns out to rot easily. This situation tends to make the selling price of jackfruit less stable. For solve this problem, the researcher conducted a study that aims to determine public acceptance through an innovative processed sausage based on gori (jackfruit) with the addition of cassava bark which is called SORILA. This research is an experimental study using the Analytical Hierarchy Process (AHP) data analysis method and simple chemical test. The research sample consisted of SORILA, beef sausage, and chicken sausage. The parameters analyzed included organoleptic quality (taste, texture, color, and smell) and nutrient content (protein, fat, and carbohydrates). Results showed that SORILA can be accepted in society with global organoleptic priority value of 1,2324; while beef and chicken sausage were 1,4263 and 1,3412. Nutritional content obtained from the results of the study in three samples were both containing carbohydrates, proteins, and fats. The persistence of SORILA was one day at room temperature and six days in the freezer. SORILA can be accepted by the community based on its organoleptic quality, making it is possible to become a market processed product for consumers.
Keywords
Full Text:
PDFReferences
Arief, I. I., Suryati, T., Afiyah, D. N., & Wardhani, D. P. (2014). Physicochemical and organoleptic of beef sausages with teak leaf extract (Tectona grandis) addition as preservative and natural dye. International Food Research Journal, 21(5), 2033–2042.
Arifin, S. Z. (2015). DESCRIPTION OF TURUS JACKFRUIT ( Artocarpus integra Merr ) SUPERIOR LOCAL FRUIT FROM MAGELANG , CENTRAL JAVA. Seminar Nasional Universitas PGRI Yogyakarta 2015, 3(121), 330–332.
Cantwell, M., & Elliott, C. (2017). Nitrates, Nitrites and Nitrosamines from Processed Meat Intake and ColorectalCancer Risk. Journal of Clinical Nutrition & Dietetics, 03(04), 1–4. https://doi.org/10.4172/2472-1921.100062
Crowe, W., Elliott, C. T., & Green, B. D. (2019). A review of the in vivo evidence investigating the role of nitrite exposure from processed meat consumption in the development of colorectal cancer. Nutrients, 11(11). https://doi.org/10.3390/nu11112673
Erungan, A. C., Ibrahim, B., & Yudistira, A. N. (2005). Analisis Pengambilan Keputusan Uji Organoleptik dengan Metode Multi Kriteria. Jurnal Pengolahan Hasil Perikanan Indonesia, 8(1). https://doi.org/10.17844/jphpi.v8i1.1030
Fitriani, N. D., & Hersoelistyorini, W. (2012). Substitution Of Cassava Peel Flour Toward Breed Power , Fiber Content And Organoleptic Properties Of Chiffon Cake. Jurnal Pangan Dan Gizi, 03(05), 1–10.
Handayani, N. (2016). Pemanfaatan limbah nangka sebagai penganekaragaman makanan. Jurnal Warta Edisi, 2(1), 1–12.
Herlina, Palupi, N., & Rusmana, A. (2012). The Characterization Of Meat Chicken Sausages Are Made With The Addition Composite Of Tapioca and Gembolo As Filler. AGROTEK, 6(1), 99–111.
Karunia, F. B. (2013). Kajian Penggunaan Zat Adiktif Makanan (Pemanis dan Pewarna) pada Kudapan Bahan Pangan Lokal di Pasar Kota Semarang. Foof Science and Culinary Journal, 2(2), 72–78.
Kementerian Pertanian. (2020). Kebijakan Dan Program Pembangunan Hortikultura 2020. 40.
Lailatusysyukriah. (2015). Indonesia dan konsepsi negara agraris. Seuneubook Lada, 2(1), 1–8.
Marita, M. (2020). Analisis Pengembangan Ekonomi Masyarakat Melalui Sektor Pertanian di Kab. Padang Lawas Utara. Jesya (Jurnal Ekonomi & Ekonomi Syariah), 3(2), 179–189. https://doi.org/10.36778/jesya.v3i2.185
Maulinda, L., Za, N., Sari, D. N., Kimia, J. T., Teknik, F., & Malikussaleh, U. (2015). Jurnal Teknologi Kimia Unimal Pemanfaatan Kulit Singkong sebagai Bahan Baku Karbon Aktif. Jurnal Teknologi Kimia Unimal, 4(2), 11–19.
Mustakin, F., & Tahir, M. M. (2019). Analisis Kandungan Glikogen Pada Hati, Otot, Dan Otak Hewan. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 2(2), 75–80. https://doi.org/10.20956/canrea.v2i2.174
Nisa, T. K. (2013). Pengaruh Substitusi Nangka Muda (Artocarpus Heterophyllus LMK) Terhadap Kualitas Organoleptik Nugget Ayam. 2(1), 63–71.
Purnama, R. C., Retnaningsih, A., & Apriani, I. (2019). Comparison of The Protein Content of UHT Full Cream Liquid Milk At Room Temperature Storage And Refrigerator Temperature With Variations In Storage Time By The Kjeldhal Method. Jurnal Analis Farmasi, 4(1), 50–58.
Putri, Septi Wulan Adi, dan W. H. (2012). Kajian Kadar Protein, Serat, HCN, dan Sifat Organoleptik Prol Tape Singkong dengan Substitusi Tape Kulit Singkong. 03(06).
Silva, M. M., & Lidon, F. C. (2016). Food preservatives - An overview on applications and side effects. Emirates Journal of Food and Agriculture, 28(6), 366–373. https://doi.org/10.9755/ejfa.2016-04-351
Simatupang, W. (2018). Potensi Pengembangan Produk Olahan Pertanian Untuk Mendukung Perkembangan Pariwisata. 2(2), 549–561.
Siwi, N. P., & Paskarini, I. (2018). Hubungan Asupan Karbohidrat, Lemak, dan Protein dengan Status Gizi (Studi Kasus pada Pekerja Wanita Penyadap Getah Karet di Perkebunan Kalijompo Jember). The Indonesian Journal of Public Health, 13(1), 1–12. https://doi.org/10.20473/ijph.vl13il.2018.1-12
Sulassih, Sobir, E, S., & R, T. M. (2011). Variability Genetic Analysis For Jackfruit [Artocarpus heterophyllus Lam.] Based on Morphologycal Marker. 1, 417–424.
Article Metrics
Abstract view : 17 timesPDF - 10 times
DOI: https://doi.org/10.26714/jpg.15.1.2025.27-34
Refbacks
- There are currently no refbacks.
Copyright (c) 2025 Jurnal Pangan dan Gizi
 | Jurnal Pangan dan Gizi |
Statcounter
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.