Analisis Evaluasi Sensorik pada Formulasi Produk Sosi dengan Substitusi Bahan Pengganti Kulit Ayam: Literatur Review
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ABSTRACT
Background: Chicken sausage is one of the most widely produced meat products with low production costs, using simple technology and minimal equipment. Quite a lot of research has developed chicken sausage products by substituting chicken skin with other ingredients such as food fiber and by-products from other chicken cuts.
Objectives: analyze the quality of chicken sausage from the sensory side of products that experienced substitution of raw chicken skin with other ingredients based on research on existing formulations. Methods: method of literature search or literature review and comes from several journal database sources.
Results: Based on the results of a literature search, the results of 4 studies that examined sensory analysis of chicken sausage products were obtained after the chicken skin raw material was substituted with other ingredients.
Conslusion: The difference in sensory analysis results in the four studies was influenced by the ingredients used to substitute chicken skin. In addition, the differences in the selection and assessment of the panelists were influenced by each individual's perception of the product given the treatment.
Keywords: chicken, technology, sensory, sausage
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