LAPORAN LENGKAP PRAKTIKUM

APLIKASI TEKNOLOGI PENGOLAHAN HASIL HEWANI

(19G03130302)

OLEH:
DWIYULIANI INDAH LESTARI
G031 20 1087

LABORATORIUM PENGOLAHAN PANGAN

PROGRAM STUDI ILMU DAN TEKNOLOGI PANGAN
DEPARTEMEN TEKNOLOGI PERTANIAN
FAKULTAS PERTANIAN
UNIVERSITAS HASANUDDIN
MAKASSAR
2022

2
Laboratorium Pengolahan Pangan
Departemen Teknologi Pertanian Fakultas Pertanian
Universitas Hasanuddin
Aplikasi Teknologi Pengolahan Hasil Hewani

CURRICULUM VITAE
Nama : Dwiyuliani Indah Lestari

Nama Panggilan : Indah

NIM : G031 20 1087

Tempat/Tanggal Lahir: Makassar, 06 Juli 2002

Agama : Hindu

Alamat : Jl. Batua Raya No. 29

Riwayat Pendidikan : - SD : SDN 001 Balikpapan Kota

- SMP : SMPN 2 Balikpapan

- SMA : SMAN 5 Balikpapan Selatan

Motto : May you, even through the strom, not lose yourself

3
 HALAMAN PENGESAHAN

JUDUL : LAPORAN LENGKAP PRAKTIKUM APLIKASI TEKNOLOGI

PENGOLAHAN HASIL HEWANI
NAMA : RIFQAH RAHAYU
NIM : G031 20 1005
KELOMPOK : II (DUA)

Laporan Lengkap ini Disusun sebagai Salah Satu Syarat

Untuk Melalui 2 SKS Mata Kuliah
Aplikasi Teknologi Pengolahan Hasil Hewani (19G03130302)
Program Studi Ilmu dan Teknologi Pangan
Departemen Teknologi Pertanian
Fakultas Pertanian
Universitas Hasanuddin
Makassar

Makassar, Desember 2022

Menyetujui,
Koordinator Asisten

Asisten Asisten
Gabriel Bangaran Asisten
(G031 19 1072)

Maulana Syaiful Hakim Suharda Oktaviansyah Anshi Ocviandri Karoma

(G031 19 1010) (G031 19 1032) (G031 19 1058)

Asisten Asisten Asisten

Gloria Tiara Solon Ardelia Indriani Hermawan Felixs Kondo

(G031 19 1061) (G031 19 1077) (G031 19 1081)

Asisten Asisten Asisten

iv
 Tri Setyo Wibowo Putra Eki Apriliandi Wijaya Putra Tania Grace Yemima Lande
(G031 19 1084) (G031 19 1090) (G031 19 1092)

Mengetahui,
Koordinator Mata Kuliah
Aplikasi Teknologi Pengolahan Hasil Hewani

Prof. Dr. Ir. Hj. Mulyati M. Tahir, MS.

NIP. 19570923 198912 2 001

Tanggal Pengesahan : Desember 2022

v
 KATA PENGANTAR

Puji dan syukur saya haturkan kepada Tuhan Yang Maha Esa Ida Sang Hyang Widhi
Wasa karena atas asungkertawaeanugraha-Nya lah saya dapat menyelesaikan praktikum
Aplikasi Teknologi Pengolahan Hasil Hewani dan Laporan Lengkap Praktikum Analisa
Sensori semester ganjil 2021/2022.

Laporan Lengkap Praktikum Aplikasi Teknologi Pengolahan Hasil Hewani ini disusun
sebagai syarat kelulusan program mata kuliah Aplikasi Teknologi Pengolahan Hasil Hewani
19G03130302 bagi mahasiswa/i semester 5. Pelaksanaan praktikum Aplikasi Teknologi
Pengolahan Hasil Hewani dan penyusunan Laporan Lengkap Praktikum Aplikasi Teknologi
Pengolahan Hasil Hewani tidak lepas dari berbagai kendala yang menghambat jalannya
praktikum dan penyusunan Laporan Lengkap ini. Namun berkat bantuan dan motivasi dari
keluarga, para dosen, kakak-kakak asisten, teman kelompok IX, dan sahabat dekat sehingga
kendala dan halangan tersebut dapat teratasi dengan baik. Maka dari itu, saya sebagai
praktikan Praktikum Aplikasi Teknologi Pengolahan Hasil Hewani mengucapkan terima kasih
yang sebesar-besarmya kepada seluruh pihak yang telah membimbing penulis dalam
pelaksanaan praktikum dan pembuatan Laporan Lengkap ini.

Penyusunan Laporan Lengkap ini diharapkan dapat berguna bagi penulis selaku
penyusun, serta pembaca yang ingin melalukan penelitian serupa sebagai panduan prosedur
ataupun perbandingan hasil. Laporan Lengkap ini berisi hasil praktikum yang dilakukan
selama satu semester menempuh pendidikan di Universitas Hasanuddin.

Dalam penyusunan Laporan Lengkap ini, saya sebagai penulis Laporan Lengkap
Praktikum Aplikasi Teknologi Pengolahan Hasil Hewani sadar bahwa masih terdapat
kekurangan dan kesalahan yang terdapat pada Laporan Lengkap ini. Maka dari itu, saya
mengharapkan adanya kritik dan saran yang bersifat membangun agar penulis dapat
memperbaiki kesalahan pada tugas berikutnya.

Makassar, 30 November 2022

Dwiyuliani Indah

vi
 DAFTAR ISI

Halaman
HALAMAN JUDUL................................................................................................................ i
CURRICULUM VITAE............................................................................................................ ii
HALAMAN PENGESAHAN.................................................................................................. iii
KATA PENGANTAR.............................................................................................................. v
DAFTAR ISI............................................................................................................................ vi
DAFTAR TABEL................................................................................................................... xii
DAFTAR LAMPIRAN...........................................................................................................xiii
DAFTAR GAMBAR..............................................................................................................xiv

PENGUJIAN IPT, IKT, DAN HU TELUR

SAMPUL.................................................................................................................................. 2
Abstract..................................................................................................................................... 3
I. PENDAHULUAN............................................................................................................. 3
I.1 Latar Belakang............................................................................................................. 3
I.2 Rumusan Masalah........................................................................................................ 3
I.3 Tujuan dan Kegunaan................................................................................................... 4
II. METODOLOGI PRAKTIKUM........................................................................................ 4
II.1 Waktu dan Tempat Praktikum.................................................................................... 4
II.2 Alat dan Bahan ........................................................................................................... 4
II.3 Prosedur Praktikum .................................................................................................... 4
II.3.1 Pengukuran Bobot Telur.......................................................................................... 4
II.3.2 Pengujian IPT (Indeks Putih Telur) ........................................................................ 4
II.3.3 Pengujian IKT (Indeks Kuning Telur)..................................................................... 4
II.3.4 Pengujian Haugh Unit (HU) ................................................................................... 4
III. HASIL DAN PEMBAHASAN......................................................................................... 5
III.1 Hasil .......................................................................................................................... 5
III.2 Pembahasan............................................................................................................... 5
III.2.1 Telur........................................................................................................................ 5
III.2.2 Telur Ayam dan Telur Itik ..................................................................................... 5
III.2.3 Perbedaan Uji Eksterior dan Interior...................................................................... 6
III.2.4 Hasil........................................................................................................................ 6
III.2.5 Faktor-Faktor yang Memengaruhi Kualitas Telur ................................................. 7
IV. PENUTUP......................................................................................................................... 7
IV.1 Kesimpulan................................................................................................................ 7
IV.2 Saran.......................................................................................................................... 7
DAFTAR PUSTAKA............................................................................................................... 8
LAMPIRAN............................................................................................................................ 10
PEMBUATAN MAYONNAISE
SAMPUL................................................................................................................................. 15
Abstract.................................................................................................................................... 16
I. PENDAHULUAN............................................................................................................ 16
vii
 Halaman
I.1 Latar Belakang.............................................................................................................16
I.2 Rumusan Masalah........................................................................................................16
I.3 Tujuan dan Kegunaan...................................................................................................17
II. METODOLOGI PRAKTIKUM........................................................................................17
II.1 Waktu dan Tempat Praktikum....................................................................................17
II.2 Alat dan Bahan ...........................................................................................................17
II.3 Prosedur Praktikum.....................................................................................................17
II.3.1 Pembuatan Mayonnaise...........................................................................................17
II.3.2 Pengukuran pH Lemon ...........................................................................................17
II.3.3 Pengukuran pH Mayonnaise ...................................................................................17
II.3.4 Pengukuran Viskositas ............................................................................................17
II.3.5 Pengujian Organoleptik ..........................................................................................18
III. HASIL DAN PEMBAHASAN.........................................................................................18
III.1 Hasil...........................................................................................................................18
III.2 Pembahasan...............................................................................................................18
III.2.1 Telur........................................................................................................................18
III.2.2 Mayonnaise.............................................................................................................19
III.2.3 Fungsi Penambahan................................................................................................19
III.2.4 Hasil pH..................................................................................................................20
III.2.5 Hasil Viskositas......................................................................................................20
III.2.6 Hasil Parameter Warna...........................................................................................21
III.2.7 Hasil Parameter Aroma..........................................................................................21
III.2.8 Hasil Parameter Tekstur ........................................................................................22
III.2.9 Hasil Parameter Rasa .............................................................................................22
III.2.10 Faktor yang Mempengaruhi Kualitas Mayonnaise .............................................23
IV. PENUTUP.........................................................................................................................23
IV.1 Kesimpulan................................................................................................................23
IV.2 Saran..........................................................................................................................23
DAFTAR PUSTAKA...............................................................................................................23
LAMPIRAN.............................................................................................................................25
MENTEGA
SAMPUL..................................................................................................................................29
Abstract.....................................................................................................................................30
I. PENDAHULUAN.............................................................................................................30
I.1 Latar Belakang.............................................................................................................30
I.2 Rumusan Masalah........................................................................................................30
I.3 Tujuan dan Kegunaan...................................................................................................31
II. METODOLOGI PRAKTIKUM........................................................................................31
II.1 Waktu dan Tempat Praktikum....................................................................................31
II.2 Alat dan Bahan............................................................................................................31
II.3 Prosedur Praktikum.....................................................................................................31
II.3.1 Pembuatan Mentega ................................................................................................31
II.3.2 Pengujian Kadar Air................................................................................................31
II.3.3 Pengujian Kadar Lemak...........................................................................................32
viii
 Halaman
II.3.4 Pengujian Organoleptik...........................................................................................32
III. HASIL DAN PEMBAHASAN.........................................................................................32
III.1 Hasil...........................................................................................................................32
III.2 Pembahasan...............................................................................................................33
III.2.1 Susu........................................................................................................................33
III.2.2 Whipped cream ......................................................................................................33
III.2.3 Mentega..........................................................33
III.2.4 Fungsi Bahan .........................................................................................................34
III.2.5 Hasil Kadar Air.......................................................................................................34
III.2.6 Hasil Kadar Lemak ................................................................................................35
III.2.7 Warna .....................................................................................................................35
III.2.8 Aroma ....................................................................................................................36
III.2.9 Rasa .......................................................................................................................36
III.2.10 Tekstur .................................................................................................................37
III.2.10 Faktor yang Mempengaruhi..................................................................................38
IV. PENUTUP.........................................................................................................................38
IV.1 Kesimpulan................................................................................................................38
IV.2 Saran..........................................................................................................................38
DAFTAR PUSTAKA...............................................................................................................38
LAMPIRAN.............................................................................................................................40
DANGKE
SAMPUL..................................................................................................................................49
Abstract.....................................................................................................................................50
I. PENDAHULUAN.............................................................................................................50
I.1 Latar Belakang.............................................................................................................50
I.2 Rumusan Masalah........................................................................................................50
I.3 Tujuan dan Kegunaan...................................................................................................51
II. METODOLOGI PRAKTIKUM........................................................................................51
II.1 Waktu dan Tempat Praktikum....................................................................................51
II.2 Alat dan Bahan............................................................................................................51
II.3 Prosedur Praktikum.....................................................................................................51
II.3.1 Pembuatan Dangke .................................................................................................51
II.3.2 Pengujian Kadar Air Dangke...................................................................................51
II.3.3 Pembuatan Pereaksi C..............................................................................................51
II.3.4 Pembuatan Reagen Folin.........................................................................................52
II.3.5 Pembuatan Larutan .................................................................................................52
II.3.5.1 Larutan BSA ........................................................................................................52
II.3.5.2 Larutan Standar ....................................................................................................52
II.3.5.3 Larutan Sampel.....................................................................................................52
II.3.6 Pengujian Kadar Protein .........................................................................................52
II.3.7 Uji Organoleptik Dangke ........................................................................................52
III. HASIL DAN PEMBAHASAN.........................................................................................52
III.1 Hasil...........................................................................................................................52
III.2 Pembahasan...............................................................................................................53
ix
 Halaman
III.2.1 Dangke ...................................................................................................................53
III.2.2 Mekanisme Pembentukan Dangke ........................................................................53
III.2.3 Enzim .....................................................................................................................54
III.2.3.1 Pengertian Enzim ................................................................................................54
III.2.3.2 Enzim Proteolitik ................................................................................................54
III.2.4 Metode Lowry .......................................................................................................55
III.2.5 Fungsi Bahan .........................................................................................................55
III.2.6 Warna .....................................................................................................................55
III.2.7 Rasa .......................................................................................................................56
III.2.8 Aroma ....................................................................................................................56
III.2.9 Tekstur ...................................................................................................................57
III.2.10 Kadar Air .............................................................................................................57
III.2.11 Kadar Protein .......................................................................................................58
III.2.12 Faktor Keberhasilan Dangke ...............................................................................58
III.2.13 Faktor Kualitas Dangke .......................................................................................58
IV. PENUTUP.........................................................................................................................59
IV.1 Kesimpulan................................................................................................................59
IV.2 Saran..........................................................................................................................59
DAFTAR PUSTAKA...............................................................................................................59
LAMPIRAN.............................................................................................................................61
NUGGET
SAMPUL..................................................................................................................................71
Abstract.....................................................................................................................................72
I. PENDAHULUAN.............................................................................................................72
I.1 Latar Belakang.............................................................................................................72
I.2 Rumusan Masalah........................................................................................................72
I.3 Tujuan dan Kegunaan...................................................................................................73
II. METODOLOGI PRAKTIKUM........................................................................................73
II.1 Waktu dan Tempat Praktikum....................................................................................73
II.2 Alat dan Bahan............................................................................................................73
II.3 Prosedur Praktikum.....................................................................................................73
II.3.1 Pembutan Nugget ....................................................................................................73
II.3.2 Uji Organoleptik Nugget .........................................................................................73
III. HASIL DAN PEMBAHASAN.........................................................................................74
III.1 Hasil...........................................................................................................................74
III.2 Pembahasan...............................................................................................................74
III.2.1 Daging Ayam..........................................................................................................74
III.2.2 Daging Ikan ...........................................................................................................74
III.2.3 Tepung Tapioka .....................................................................................................75
III.2.4 Tepung Sagu ..........................................................................................................75
III.2.5 Tepung Maizena ....................................................................................................75
III.2.6 Tepung Terigu .......................................................................................................76
III.2.7 Nugget ....................................................................................................................76
III.2.8 Fungsi Bahan .........................................................................................................77
x
 Halaman
III.2.9 Warna .....................................................................................................................77
III.2.10 Aroma ..................................................................................................................78
III.2.11 Rasa ..........................................................78
III.2.12 Tekstur .................................................................................................................79
III.2.13 Faktor yang Mempengaruhi .................................................................................79
IV. PENUTUP.........................................................................................................................79
IV.1 Kesimpulan................................................................................................................79
IV.2 Saran..........................................................................................................................80
DAFTAR PUSTAKA...............................................................................................................80
LAMPIRAN.............................................................................................................................83
BAKSO
SAMPUL..................................................................................................................................88
Abstract.....................................................................................................................................89
I. PENDAHULUAN.............................................................................................................89
I.1 Latar Belakang.............................................................................................................89
I.2 Rumusan Masalah........................................................................................................89
I.3 Tujuan dan Kegunaan...................................................................................................90
II. METODOLOGI PRAKTIKUM........................................................................................90
II.1 Waktu dan Tempat Praktikum....................................................................................90
II.2 Alat dan Bahan............................................................................................................90
II.3 Prosedur Praktikum.....................................................................................................90
II.3.1 Pembuatan Bakso.....................................................................................................90
II.3.2 Uji Organoleptik Bakso ..........................................................................................90
III. HASIL DAN PEMBAHASAN.........................................................................................90
III.1 Hasil...........................................................................................................................90
III.2 Pembahasan...............................................................................................................91
III.2.1 Daging Sapi ...........................................................................................................91
III.2.2 Tepung Tapioka .....................................................................................................91
III.2.3 Tepung Sagu ..........................................................................................................91
III.2.4 Bakso .....................................................................................................................92
III.2.5 Fungsi Bahan .........................................................................................................92
III.2.6 Mekanisme Pembuatan Bakso ...............................................................................93
III.2.7 Warna .....................................................................................................................93
III.2.8 Aroma ....................................................................................................................93
III.2.9 Rasa .......................................................................................................................94
III.2.10 Tekstur .................................................................................................................94
III.2.11 Faktor yang Mempengaruhi ................................................................................95
IV. PENUTUP.........................................................................................................................95
IV.1 Kesimpulan................................................................................................................95
IV.2 Saran..........................................................................................................................96
DAFTAR PUSTAKA...............................................................................................................96
LAMPIRAN.............................................................................................................................98

xi
 Halaman
SOSIS
SAMPUL.................................................................................................................................102
Abstract....................................................................................................................................103
I. PENDAHULUAN............................................................................................................103
I.1 Latar Belakang............................................................................................................103
I.2 Rumusan Masalah.......................................................................................................103
I.3 Tujuan dan Kegunaan..................................................................................................104
II. METODOLOGI PRAKTIKUM.......................................................................................104
II.1 Waktu dan Tempat Praktikum...................................................................................104
II.2 Alat dan Bahan...........................................................................................................104
II.3 Prosedur Praktikum....................................................................................................104
II.3.1 Pembuatan Sosis.....................................................................................................104
II.3.2 Uji Organoleptik Sosis ...........................................................................................104
III. HASIL DAN PEMBAHASAN........................................................................................104
III.1 Hasil..........................................................................................................................104
III.2 Pembahasan..............................................................................................................105
III.2.1 Daging Sapi ..........................................................................................................105
III.2.2 Daging Ayam ........................................................................................................105
III.2.3 Tepung Tapioka ....................................................................................................106
III.2.4 Sosis ......................................................................................................................106
III.2.5 Mekanisme Pembentukan Sosis ...........................................................................107
III.2.6 Fungsi Bahan ........................................................................................................107
III.2.7 Warna ....................................................................................................................107
III.2.8 Aroma ...................................................................................................................108
III.2.9 Tekstur ..................................................................................................................108
III.2.10 Rasa ....................................................................................................................109
III.2.11 Faktor yang Mempengaruhi ................................................................................110
IV. PENUTUP........................................................................................................................110
IV.1 Kesimpulan...............................................................................................................110
IV.2 Saran.........................................................................................................................110
DAFTAR PUSTAKA..............................................................................................................110
LAMPIRAN............................................................................................................................112
KARTU KONTROL
PENUNTUN PRAKTIKUM
TUGAS PENDAHULUAN
RESPON
KESAN DAN PESAN

xii
 DAFTAR TABEL

No
Judul   Halaman
.

01. Hasil Pengujian IPT.......................................................................................................5

02. Hasil Pengujian IKT.......................................................................................................5
03. Hasil Pengujian HU........................................................................................................5
04. Hasil Pengujian pH Mayonnaise ...................................................................................18
05. Hasil Pengujian Viskositas Mayonnaise .......................................................................18
06. Hasil Pengujian Organoleptik........................................................................................18
07. Hasil Pengujian Kadar Air Mentega..............................................................................32
08. Hasil Pengujian Kadar Lemak Mentega........................................................................32
09. Hasil Pengujian Organoleptik Uji Hedonik ..................................................................32
10. Hasil Pengujian Organoleptik Uji Ranking ..................................................................32
11. Hasil Pengujian Kadar Air danIProtein Dangke............................................................52
12. Hasil Organoleptik Uji Hedonik....................................................................................52
13. Hasil Organoleptik Uji Ranking....................................................................................52
14. Hasil Organoleptik Uji Hedonik Praktikum Nugget......................................................74
15. Hasil Pengujian Organoleptik Uji Hedonik Praktikum Bakso......................................90
16. Hasil Pengujian Organoleptik Uji Hedonik Praktikum Sosis.......................................104
17. Hasil Pengujian Organoleptik Uji Ranking Sosis.......................................................105

xiii
 DAFTAR LAMPIRAN

 No. Judul    Halaman

01. Diagram Alir Praktikum Pengujian IPT, IKT, dan HU Telur..........................................10

02. Dokumentasi Praktikum Pengujian IPT, IKT, dan HU Telur..........................................12
03. Hasil Perhitungan Praktikum Pengujian IPT, IKT, dan HU Telur...................................12
04. Diagram Alir Praktikum Pembuatan Mayonnaise............................................................25
05. Dokumentasi Praktikum Pembuatan Mayonnaise............................................................26
06. Diagram Alir Praktikum Pembuatan Mentega.................................................................40
07. Dokumentasi Praktikum Pembuatan Mentega.................................................................43
08. Perhitungan Praktikum Pembuatan Mentega...................................................................46
09. Diagram Alir Praktikum Dangke.......................................................................................61
10. Perhitungan Praktikum Pembuatan Dangke.....................................................................65
11. Dokumentasi Praktikum Pembuatan Dangke...................................................................67
12. Diagram Alir Praktikum Nugget......................................................................................83
13. Dokumentasi Praktikum Nugget.......................................................................................84
14. Diagram Alir Praktikum Bakso........................................................................................98
15. Dokumentasi Praktikum Bakso........................................................................................99
16. Diagram Alir Praktikum Sosis.........................................................................................112
17. Dokumentasi Praktikum Sosis.........................................................................................113

xiv
 DAFTAR GAMBAR

 No. Judul    Halaman

01. Diagram Hasil Pengujian Nilai pH Mayonnaise..............................................................20

02. Diagram Hasil Pengujian Viskositas Mayonnaise...........................................................20
03. Diagram Hasil Organoleptik Parameter Warna Mayonnaise...........................................21
04. Diagram Hasil Organoleptik Parameter Aroma Mayonnaise..........................................21
05. Diagram Hasil Organoleptik Parameter Tekstur Mayonnaise.........................................22
06. Diagram Hasil Organoleptik Parameter Rasa Mayonnaise.............................................22
07. Diagram Hasil Pengujian Kadar Air Mentega ................................................................34
08. Diagram Hasil Pengujian Kadar Lemak Mentega ..........................................................35
09. Diagram Hasil Organoleptik Uji Hedonik dan Uji Ranking
Parameter Warna Mentega..............................................................................................35
10. Diagram Hasil Organoleptik Uji Hedonik dan Uji Ranking
Parameter Aroma Mentega..............................................................................................36
11. Diagram Hasil Organoleptik Uji Hedonik dan Uji Ranking
Parameter Rasa Mentega.................................................................................................37
12. Diagram Hasil Organoleptik Uji Hedonik dan Uji Ranking
Parameter Tekstur Mentega.............................................................................................37
13. Diagram Hasil Organoleptik Uji Hedonik dan Uji Ranking
Parameter Warna Dangke................................................................................................55
14. Diagram Hasil Organoleptik Uji Hedonik dan Uji Ranking
Parameter Rasa Dangke...................................................................................................56
15. Diagram Hasil Organoleptik Uji Hedonik dan Uji Ranking
Parameter Aroma Dangke...............................................................................................56
16. Diagram Hasil Organoleptik Uji Hedonik dan Uji Ranking
Parameter Tekstur Dangke..............................................................................................57
17. Diagram Hasil Pengujian Kadar Air Dangke...................................................................57
18. Diagram Hasil Pengujian Kadar Protein Dangke............................................................58
19. Diagram Hasil Warna Organoleptik Nugget ...................................................................77
20. Diagram Hasil Aroma Organoleptik Nugget...................................................................78
21. Diagram Hasil Rasa Organoleptik Nugget.......................................................................78
22. Diagram Hasil Tekstur Organoleptik Nugget..................................................................79
23. Diagram Hasil Warna Organoleptik Bakso.....................................................................93
24. Diagram Hasil Aroma Organoleptik Bakso.....................................................................94
25. Diagram Hasil Rasa Organoleptik Bakso........................................................................94
26. Diagram Hasil Tekstur Organoleptik Bakso....................................................................95
27. Diagram Hasil Warna Organoleptik Sosis .....................................................................107
28. Diagram Hasil Aroma Organoleptik Sosis ....................................................................108
29. Diagram Hasil Tekstur Organoleptik Sosis ...................................................................109
30. Diagram Hasil Rasa Organoleptik Sosis ........................................................................109

xv