Study on the Production of Chicken Sausage with the Ratio of Cornstarch and Modified Cassava Flour (MOCAF) Using Porang Flour as a Binder Mochamad Bagus Hermanto*, Sania Azmi Aniqoh, La Choviya Hawa, Elya Mufidah
Department of Biosystems Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Jl Veteran Malang 65145 *corresponding author: mbhermanto[at]ub.ac.id
Abstract
Sausages are a popular and convenient frozen food product made from finely ground meat, with added spices and other ingredients like fillers and binders. It is known that cornstarch and mocaf (modified cassava flour) have potential as fillers in sausages due to their high starch content, which can improve the texture of the sausages. Additionally, porang flour has the potential as a binder to replace STTP (sodium tripolyphosphate) in sausage products. Some measurements were conducted in this research including moisture content, texture, yield, density, shrinkage, organoleptic properties, and nutritional facts. Two independent variables were used: the percentage ratios of mocaf to cornstarch (15:0, 11.25:3.75, 7.5:7.5, 3.75:11.25, and 0:15), and the amounts of porang flour (0.4%, 1%, and 1.6%). The results showed moisture content ranging from 72.17% to 74.54% (wb), texture hardness ranging from 179.85 to 283.55 gf, springiness from 9.37 to 11.36, cohesiveness from 0.48 to 0.55, adhesiveness from 2.72 to 5.3 mJ, density from 1.01 to 1.06 g/cm3, shrinkage from 4.3% to 6.7%, and yield from 94.35% to 96.92%. Based on this research, the chicken sausage with the best characteristics, as determined by the Zeleny method from the physical and chemical data obtained, was the sample with 15% cornstarch: 0% mocaf and 0.4% porang flour. This sample had the best chemical characteristics, with a moisture content of 74.54%. Its physical characteristics included a yield of 95.99%, density of 1.03 g/cm3, shrinkage of 4.3%, hardness of 193.85 gf, springiness of 9.57, cohesiveness of 0.49, and adhesiveness of 2.72 mJ.
