FORMULASI DAN NILAI KALORI SOSIS NABATI DARI WORTEL DENGAN RASIO TAHU DAN TEPUNG KACANG MERAH

Vegetable sausages, made with plant-based ingedients, offer better nutritional content, such as higher fiber and complex carbohydrates, as well as lower levels of total and saturated fats. Ingedients like tofu can serve as a base for plant-based sausages, with red bean flour used as a binding agent. This study aims to formulate vegetable sausages made from red bean flour, tofu, and carrots and determine the caloric value of vegetable sausages. This study used a complete randomized design (RAL) method with two factors, namely red bean flour and tofu, in five treatments with three repetitions. The parameters analyzed include physicochemical properties (water content, ash content, fat content, protein content, carbohydrate content) and sensory tests (taste, aroma, color, texture, and level of preference). The results showed that the increase in the proportion of red bean flour in sausage formulation with P1 treatment (80% tofu and 15% red bean flour) gave the best results with protein values of 12.02%, fat 2.44%, and carbohydrates 17.04%. Sensory tests showed that the P1 treatment also produced the highest levels of liking compared to other treatments, although still lower than commercial sausages. The calorie value of vegetable sausage per serving of 40 gams best meets 8% of daily protein needs, 1% fat, and 2% carbohydrates, if in the form of gams of protein contributes 5 gams of daily needs, 1 gam of fat, and 7 gams of carbohydrates and energy produced 92 kcal.