Pengaruh Media Pelapis Terhadap Daya Terima Dan Kandungan Gizi Sosis Sapi

Abstract

This purpose of research to know the influence of capacity to receive and nutrition of cow sausage. The research used random sampling complete with three treatments and three time repetition. The protein nutrition was tested used kjeldhal method, it fat nutrition tested with extractsy ether method, water value nutrition tested used oven method. While for capacity to receive of cow sausage tested with the tested organoleptik an indicator the tested include aroma, sense, pleasant, colour and texture. Statistic research for the protein nutritition and water value cow sausage show the obvious different (p<0,01) among the same result that show among obvious different among the three method., for protein of haighly water value are cow sausage with cassing aluminum foil and plastic. While if fat nutrition cow sausage not the showing the obviously different (p>0,05). Among the three method. For the capacity to receive of cow sausage show obvious different (p<0,01) for capacity to receive of society for aroma, pleasant, colour, texture cow sausage. For the three treatment are goods for society is cow sausage of cassing aluminum foil. While the capacity to receive society of sense cow sausage, do not showing obvious different (p>0,05) amog three method.