PENGARUH PENGGUNAAN BERBAGAI KONSENTRASI ANGKAK TERHADAP DAYA AWET SOSIS SAPI EFFECT OF VARIOUS CONCENTRATION OF RED YEAST RICE USED ON THE PRESERVE ABILITY OF BEEF SAUSAGE

Red Yeast Rice is a natural preservative that can be used to preserve beef sausage. The aims of this study were to determine the effect of the Red Yeast Rice on the preserve ability (the beginning of rottenness, pH and total bacteria) of beef sausage and get the best concentration of Red Yeast Rice as preservation agent of beef sausage which gives the longest preserve ability. The research about “Effect of Various Concentration of Red Yeast Rice used on the Preserve Ability of Beef Sausage” was conducted on November 7 th – 9 th , 2014 in the Laboratory Processing Technology of Livestock Products, Faculty of Animal Husbandry, Padjadjaran University. This study was conducted experimentally by using Complete Randomized Design (CRD) with 5 different concentrations of Red Yeast Rice treatment were P1 (0%), P2 (0,4%), P3 (0,8%), P4 (1,2%), P5 (1,6%) with four replication. Data were analyzed using Orthogonal Polynomial Test to reveal the general trend of an increase or decrease in response due to the treatment given. The result showed that the concentration of Red Yeast Rice 1,6% is the best concentration on the preserve ability of beef sausage.