THE INFLUNCE OF NIGARIN

TO THE QUALITY OF TAKATA

AS SUBSTITUTION IN MAKING
SAUSAGE
 BACKGROUND
soybean

Tofu
Acetid acid COAGULANT
peanut

Nigarin Takata
TAKATA SAUSAGE
THE PROBLEM

1. How does the 2. How does the

influence of nigarin influence of takata
to the quality of subtitution to the
takata ? sausage preference?
THE PURPOSE

1. To know the 2. To know the

influence of nigarin influnce of takata
to the quality of subtitution to the
takata. sausage preference.
THE BENEFITS

2. To increase the
1. To increase the
creativity of students
knowledge of
in processing peanut
students in processing
to be a tofu
peanut to be a tofu
 HOW TO MAKE PEANUT TOFU

SOAKING (6
Hours)

SORTING SCALING (500 BLENDING + BOILING THE

g) Water (1:10) PEANUT PULP

SEPARATING COAGULATING FILTRATING

FORMING
PEANUT TOFU CURD FROM
WHEY
Takata
(Tahu KacangTanah)
 Takata Sausage
Processing

Materials Mixing Filling Binding Boiling Soaking

Labeling Cutting
Vacuum Packing
 Rendemen

Texture

Water Content
Result Of
The Protein Content

Research Subjective Test

Hedonic Test

Wasted
Treatment
 Rendemen • The acetid acid yields takata 112% in
rendemen and the nigarin is 122.2%

Texture • The texture of acetic acid takata is

563.88 g while nigarin takata is 490.80 g

• The water content of acetic acid takata is

Water content 79.04%, while nigarin takata is 80.51 %.

Protein content of acetic acid takata is 6.18%

Protein content while nigarin takata is 5.65 %.
RENDEMEN
140%

120%

100%

80%
The acetid acid yields
Rendemen
60%
takata 112% in rendemen
and the nigarin is 122.2%
40%

20%

0%
Acetid acid Nigarin
TEXTURE

The texture of acetic acid takata is

563.88 g while nigarin takata is 490.80 g
 WATER CONTENT
90%

80%

70%

60%
The water
50% content of acetic
40% Water content
acid takata is
79.04%, while
30%
nigarin takata is
20% 80.51 %.
10%

0%
Acetic acid Nigarin
PROTEIN CONTENT
7.0%

6.0%

5.0%

Protein content of
4.0%
acetic acid takata
Protein content
3.0% is 6.18% while
nigarin takata is
2.0%
5.65 %.
1.0%

0.0%
Acetic Nigarin
acid
SUBJECTIVE TEST
Coagulant Subjective Test

Flavour Texsture Colour

Acetic Acid Less Sour Compact White

Nigarin Tastefull Less Compact, But White

Smooth
 THE HEDONIC TEST FOR SAUSAGE

18

16

14 Hedonic test to
sausage shows
12
that substitution
Number of panelis

10 50% (A2) Takata is

more preferred by
8
costumers than
6 60%(A1)

0
A1 A2
Formulation (%)
WASTED TREATMENT

Liquid wasted : pH neutral so safe to Solid wasted : Flour = Cookies,

consume Animal feed
CONCLUSION

Nigarin yields takata with :

Rendemen 122.2% Substitution 60% Takata is
Protein Content 5.65% more preferred by costumers
Water Content 80.51% than 70%
Environment Frindly Waste