Chemical And Organoleptic Qualities Of Catfish Sausage (Pangasius Hypophtalmus) With The Addition Of Carrots (Daucus Carota)
This study effect of adding carrot to the characteristics of catfish sausages with the addition of carrots. This study used a completely randomized design. The addition of carrot treatment consisted of 0%, 10%, 20%, 30% and 40% of the total weight of catfish. The parametters observed include chemistry analysis consisting of moisture content, ash content, carbohydrate content, protein content, and fat content while organoleptic analysis includes texture, color, flavor and taste.
This object of study was the catfish sausage with tthe addition of carrots consisting of 0%, 10%, 20%, 30% and 40%. The study population was catfish and carrot meat. Sampling technique “Simple Random Sampling”. Samples form this study were catfish and carrots obtained from the market Manukan Kulon Surabaya. Analysis of data with analysis of single classification variant to know the preferences of the community using organoleptic analysis and laboratory tests for chemical analysis.
The result of this study have differences in organoleptic quality of catfish sausages with the addition of different carrots treatment consisted of 0%,10%, 20%, 30%, dan 40%. Laboratory test result of sausage carbohydrate levels 22,19%, protein 17,51%, fat 18,47%, water content 50%, ash content 1,04% dan
β – karoten 0,223mg/100gr.
Keywords : carrot, proximat, organoleptic, catfish sausage