Pengaruh Penambahan Karagenan terhadap Mutu Sosis Siap Makan Berbasis Daging Kerbau: Review
Abstract
Daging kerbau merupakan sumber protein hewani potensial yang memiliki kadar lemak rendah dan protein tinggi. Namun, karakteristik fisiknya yang cenderung keras dan berwarna gelap menjadi tantangan dalam pengolahan produk olahan seperti sosis. Salah satu inovasi teknologi yang berkembang adalah pemanfaatan karagenan sebagai bahan tambahan pangan untuk memperbaiki kualitas fisik, kimia, dan sensoris produk daging. Artikel ini bertujuan untuk mereview hasil-hasil penelitian terkini mengenai pengaruh penambahan karagenan terhadap karakteristik sosis daging kerbau. Kajian literatur dilakukan terhadap berbagai penelitian dalam kurun waktu 2018–2025 yang membahas fungsi karagenan dalam sistem emulsi daging. Hasil kajian menunjukkan bahwa karagenan meningkatkan daya ikat air, stabilitas emulsi, kelembutan, serta penerimaan sensoris sosis daging kerbau. Penambahan karagenan dengan konsentrasi optimal 0,75–1,0% mampu menghasilkan tekstur yang lembut dan kenyal, memperbaiki warna, serta memperpanjang umur simpan produk. Karagenan terbukti menjadi bahan tambahan yang efektif, aman, dan ekonomis untuk pengembangan produk olahan daging kerbau yang berkualitas.
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