Kajian karakteristik kimia dan sensoris sosis tempe kedelai hitam (glycine soja) dan kacang merah (phaseolus vulgaris) dengan bahan biji berkulit dan tanpa kulit

Mayasari, Susan

Abstrak Sosis yang banyak beredar di pasaran, biasanya terbuat dari daging. Daging selain diketahui harganya mahal juga mengandung kolesterol tinggi yang harus dihindari oleh sebagian orang. Oleh karena itu perlu dicari alternatif lain berupa bahan sosis nabati. Alternatif tersebut adalah tempe. Tempe biasanya terbuat dari kedelai putih yang masih mengandalkan impor, untuk itu digunakan bahan lain dari sumber lokal di Indonesia yaitu kedelai hitam dan kacang merah. Kedelai hitam dan kacang merah diketahui memiliki antioksidan yang cukup tinggi serta potensi fitokimia lainnya. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penggunaan tempe kedelai hitam (Glycine soja) dan kacang merah (Phaseolus vulgaris) dengan variasi perlakuan pendahuluan yaitu biji berkulit dan tanpa kulit biji terhadap karakteristik kimia dan sensoris sosis tempe. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor yaitu variasi legum (kedelai hitam dan kacang merah) serta variasi perlakuan pendahuluan (biji berkulit dan tanpa kulit biji). Sosis tempe kedelai hitam tanpa kulit memiliki kadar air 49,190 % (bb); kadar abu 4,492 % (bb); protein 29,640 % (bb); lemak 13,800 % (bb); karbohidrat 2,878 % (bb); serat kasar 10,370 % (bb); aktivitas antioksidan 31,560 % (bb). Sosis tempe kedelai hitam dengan kulit memiliki kadar air 49,925 % (bb); kadar abu 4,650 % (bb); protein 25,275 % (bb); lemak 14,075 % (bb); karbohidrat 6,075 % (bb); serat kasar 12,300 % (bb); aktivitas antioksidan 33,345 % (bb). Sosis tempe kacang merah tanpa kulit biji memiliki kadar air 55,460 % (bb); kadar abu 2,795 % (bb); protein 16,920 % (bb); lemak 12,095 % (bb); karbohidrat 12,730 % (bb); serat kasar 8,185 % (bb); aktivitas antioksidan 30,820 % (bb). Sosis tempe kacang merah dengan kulit biji memiliki kadar air 50,705 % (bb); kadar abu 2,810 % (bb); protein 17,110 % (bb); lemak 13,115 % (bb); karbohidrat 16,260 % (bb); serat kasar 8,825 % (bb); aktivitas antioksidan 31,775 % (bb). Secara sensoris (keseluruhan), sosis tempe kacang merah tanpa kulit paling disukai oleh panelis. Kata kunci : kedelai hitam, kacang merah, sosis tempe, dengan kulit, tanpa kulit, karakteristik kimia, sensoris Sausages at market usually made from meat. As we know, besides has the expensive price, meat also contains high level of cholesterol that must be avoided by some people. Therefore, is necessary to be looked for alternative base ingredient of sausage from vegetations like tempeh. Tempeh is usually made from white soy beans that still to rely on import, therefore is necessary to use other base ingredients from local commodity in Indonesia they are black soybeans (Glycine soja) and red beans (Phaseolus vulgaris). Black soybeans and red beans are known have reasonable content of antioxidant and another potentially phyto-chemical. The aim of this research is intent to know influences of the used black soy beans (Glycine soja) tempeh and red beans (Phaseolus vulgaris) tempeh with variations of pre treatments which are hulled seeds and dehulled seeds to chemical and sensory characteristics of tempeh sausage. This research is a factorial experiment, that used Randomized Complete Design (RCD) consisting of two factors which are legumes variations (black soy beans and red beans) pre treatment variations (hulled seeds and dehulled beans). Dehulled black soybean tempeh sausage has a water content of 49.190% (bb); 4.492% ash content (bb); protein, 29.640% (bb); 13.800% lipid (bb); 2.878% carbohydrate (bb); 10.370% crude fiber (bb ); antioxidant activity 31.560% (bb). Hulled black soybeans tempeh sausage has a water content of 49.925% (bb); 4.650% ash content (bb); protein, 25.275% (bb); 14.075% lipid (bb); 6.075% carbohydrate (bb); 12.300% crude fiber (bb ); 33.345% antioxidant activity (bb). Hulled red bean tempeh sausage has a water content of 55.460% (bb); 2.795% ash content (bb); protein, 16.920% (bb); 12.095% lipid (bb); carbohydrate 12.730% (bb); 8.185% crude fiber ( bb); 30.820% antioxidant activity (bb). Hulled red bean tempeh sausage has a water content of 50.705% (bb); 2.810% ash content (bb); protein, 17.110% (bb); 13.115% lipid (bb); carbohydrate 16.260% (bb); 8.825% crude fiber ( bb); 31.775% antioxidant activity (bb). According to overall parameter of sensory, tempeh sausage which is the most liked by consumer is dehulled dry beans tempeh sausage. Key Words: Black Soybeans, Red Beans, Tempeh Sausage, Hulled, Dehulled, Chemical Characteristics, Sensory Characteristics