Ig. Jaka Mulyana, Martinus Edy Sianto, Daniel Indra Wijaya
Sausage has became one of the favorite food of Indonesian society but people are less aware of the adverse health impact because of the content of sausages are consumed. Vegetable sausage can be an alternative food to minimize the negative impact on health. In making vegetable sausage, it should contain the appropriate nutrition. Vegetable sausage must have the appropriate nutritional content of Indonesian National Standard (SNI 01-3820-1995), min.13% protein, fat max. 25%, and microbial contamination (ISO 7388-2009) 1 x 104 colonies/gram. In this paper, will be discussed design of making process of vegetable sausage using full factorial experimental design. Response of experiment is total bacterial content and the factors are boiling time and and the water composition. © 2006-2017 Asian Research Publishing Network (ARPN). All rights reserved.
Widya Mandala Surabaya Catholic University, Jl. Kalijudan No. 37, Surabaya, Indonesia
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