Published in Scientific Papers. Series D. Animal Science, Vol. LXII, Issue 2
Written by Delly Bertha Johana RUMONDOR, Rita TINANGON, Jantje PAATH, Endang PUJIHASTUTI, Tiltje RANSALELEH
This study examines the potential of Angkak as a binding compound, color improvement in the process of making sausage chicken layered rejects as a curing material. Testing protein profiles related to dissolved protein, texture, water binding capacity to form a compact and soft texture. The design was carried out in a completely randomized design (CRD) 4 x 4, as a treatment using the Angkak level, ie without Angkak (0%), Angkak 0.5%, Angkak 1% and Angkak 1.5% with replications 4 times followed by a test BNJ. The data obtained were analyzed by analysis of variance (Analysis of Variance) which included chemical, color, total protein, and protein profile determination using the SDSPAGE method (Sodium Dodecyl Sulphate Polyacrilmide Gel Electrophoresis). The results of profil proteins with SDSPAGE (sodium dodecyl sulphate polyacrilmide gel electrophoresis), where R0 is a sausage without the addition of Angkak, R1: sausages that use 0.5% Angkak concentration, R2: sausages that use a concentration of Angkak 1.0% and R3: sausage who use the Angkak concentration of 1.5%. The conclusion of the study was that the addition of Angkak gave a chemical change and protein profile in the sausages of rejected laying hens and the range of molecular weights found in R0, R1, R2 and R3 were the same, namely 12.44 - 47.89 kDa.
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