Improving Sausage Quality Using Transglutaminase Enzyme to Increase Selling Value

Abstract

One of the most important aspects that need to be considered

in a food product is a product that has good quality. Products that have good quality can be profitable for a company because they can increase consumer interest and have a high selling value, so that the quality of the company will be maintained. Meat is one of the important food sources for humans because of its high protein content. Sausage is one of the derivative products from meat raw materials that is very popular and in demand by most people. Sausage products generally have a chewy and soft texture. The chewy texture of sausages can be influenced by the type of meat used, fillers, and food additives such as STTP (Sodium Tripolyphospate), carrageenan, mixphos, borax and sodium bicarbonate. However, the use of these additives is not recommended for continuous consumption because the chemicals contained can cause health problems. Efforts can be made to increase the selling value and texture quality by modifying the use of transglutaminase enzyme. This transglutaminase enzyme modification aims to improve the quality of sausage so that it is expected to remain a processed product that is still popular in the community and can compete with other processed meat products, and can be accepted by consumers. The advantage of using transglutaminase enzymes, besides being safe and harmless to foodstuffs, also has economic value so that it is very effective to use. The purpose of this research is to increase the selling value of sausage by improving the quality using transglutaminase enzyme in order to compete with other sausage products. The results of the modification of the use of transglutaminase enzyme showed that there was an increase in the quality of chewiness by 40% compared to without the addition of enzymes, an increase in taste by 8% and the brightness of the product increased by 80%