The aim of this study was to determine the influence of addition with various
concentration of beetroot paste on the physical properties (texture and color), chemical
properties (proximate analysis) and sensory properties vegan sausage from oyster mushroom.
The proximate analysis include ash content, fat content, water content, carbohydrate
content, and protein content. On the whole of analysis used Completely Randomized Design
(CRD) with one factor that is a variation on beetroot paste concentration. The concentration
of beetroot paste was added at 0%, 5%, 10% and 15%. The sensory properties include
texture, appearance, smell, taste, and overall parameters. The chemical properties include
proximate analysis and antioxidant activity. The physical properties include texture and color.
The results showed that in sensory analysis (Multiple Comparison Test), panelists could
distinguish vegetarian sausage with the addition of beetroot paste on concentration of 0%,
5%, 10% and 15%. Addition of beetroot paste at 5%, 10% and 15% improved the color of the
vegetarian sausage without giving undesirable effect on taste, odor and texture of the product.
In hedonic test, panelists selected the use of beetroot paste at 10% as the best treatment. That
is also based on materials efficiency. The value of ash content, fat content and protein content
remained constant with increasing concentration of beetroot paste. Water content, antioxidant
activity and color has an increasing value with increasing concentration of beetroot paste,
15% beetroot paste concentration has the highest value, while 0% has the lowest value.
Texture and carbohydrate content has a decreased the value with increasing concentration of
beetroot paste, 0% beetroot paste concentration has the highest value, while 15% has the
lowest value.
Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan berbagai
konsentrasi pasta bit terhadap karakteristik fisik (tekstur dan warna), karakteristik kimia
(analisis proksimat dan aktivitas antioksidan), dan karakteristik sensori sosis nabati yang
terbuat dari jamur tiram putih.
Analisis proksimat meliputi kadar abu, kadar lemak, kadar air, kadar karbohidrat, dan
kadar protein. Pada seluruh analisis digunakan Rancangan Acak Lengkap (RAL) dengan satu
faktor yaitu variasi konsentrasi pasta bit pada sosis nabati. Konsentrasi pasta bit yang
ditambahkan 0%, 5%, 10% and 15. Karakteristik sensori meliputi parameter tekstur, warna,
aroma, rasa dan overall. Karakteristik kimia yang diamati meliputi analisis proksimat dan
aktivitas antioksidan. Karakteristik fisik yang diuji meliputi tekstur dan warna.
Hasil penelitian menunjukkan bahwa pada analisis sensoris (Uji Perbandingan
Jamak), panelis dapat membedakan sosis yang ditambah pasta bit pada konsentrasi 0%, 5%,
10%, dan 15%. Penambahan pasta bit sebanyak 5%, 10% dan 15% dapat meningkatkan
warna produk tanpa menyebabkan perubahan rasa, bau, dan tekstur, dan secara hedonik
panelis memilih penambahan pasta bit 10% sebagai perlakuan terbaik. Hal ini juga
berdasarkan pertimbangan dari segi efisiensi bahan. Kadar abu, kadar lemak dan kadar
protein memiliki nilai yang cenderung konstan seiring dengan meningkatnya konsentrasi
pasta bit. Kadar air, aktivitas antioksidan dan warna memiliki nilai yang semakin meningkat
seiring meningkatnya konsentrasi pasta bit yang digunakan, konsentrasi 15% memiliki nilai
tertinggi dan pada konsentrasi 0% memiliki nilai terendah. Pada analisis tekstur dan kadar
karbohidrat diketahui nilai semakin menurun seiring meningkatnya konsentrasi pasta bit yang
digunakan, diperoleh hasil bahwa konsentrasi 0% memiliki nilai tertinggi dan konsentrasi
15% memiliki nilai terendah
