NURSYAM H. , SUKOSO1 AND YUNIANTA
Abstract
Fermented sausage, Emulsions, Fat, Pediococcus acidilactici, and Sensory Abstract Fermented sausage is a product of emulsion among the fat and water in which the protein is an emulsifier, so the role of fat is essential to the final product quality, especially against the value of consumer sensory. The important factor for consumer acceptance of products is the texture of the sausage. Where a good texture was determined by physical factors are WHC, weight loss, and also chemical and microbiological characteristics. The more compact sausage structure gives value to fans of fermented sausage. This study aims to determine the sensory quality, chemical and microbiological fermentation sausages after 28 days of incubation in cold temperatures. This research uses descriptive method, where data were shown as mean ± STD. From the experimental results it can be concluded that the level of 3,75% beef fat had the best sensory character. Physical character (%) and chemical (% db) are: WHC 22±1.06; weight loss 16.67±0.69; protein 14.34±0.71; fat 10.29±0.40; water 57.89±1.92. Characters microbiology (log) are: TPC 7, 12±0.17; LAB 6.04±0.28; enterobacteriaceae negative, and the pH value of 4.58±0.04.