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Oyster mushroom sausage is one of the processed foods tha is famous for its protein source from minced meat, usually used from chicken and beef. Oyster mushrooms with a rich sourch of protein, minerals, and vitamins. Protein in one of the important components that determine the texture properties of sausages. Transglutaminase enzymes function to catalyze the formation of cross-links between protein molecules. MTGase has been widley used to improve the texture of protein-based products. This study aims to determine the effect of transglutaminase enzyme levels on organoleptic oyster mushrooms sausage. This research design used a completely randomized design (CRD) consiting of 4 treatments and 3 repetitions with different levles of the transglutaminase enzyme, the treatments were treatment I without the addition of different transglutaminase enzymes, treatment II 1,5%, treatment III 2%, and IV treatment 2,5%. The variabels observed in this study were organoleptic test, pH test, and cooking shrinkage test. The test data were analyzed using the ANOVA method and further tested using Duncan’s test. The result of the organoleptic test on the aspects of scent and texture there was a significant difference (P<0,005) while in the aspect of color and tasted there was no significant difference (P>0,005). In the pH test of oyster mushroom sausage with levels of the enzyme transglutaminase there was no significant difference(P>0,005). In the cooking loss test there was no significant difference (P>0,005). |
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