Physicochemical Characteristics of Catfish (Clarias sp) Sausage with Addition of Moringa Leaf Flour (Moringa oleifera)

Sausage is a processed food product that generally made of meat, fat, filler, water, binder and salt. Catfish source animal protein has advantages compared to other products, namely catfish which rich in lysine, leucine. Moringa leaf flour leaves are given drying, milling treatment facilitate processing into various products as fortification material with high nutrition. This study aims determine the effect differences concentration catfish: tapioca addition on physicochemical properties sausage. The results obtained difference affect analysis water content 58%; fat 13%; ash 1.85%; 18.09%; color parameter L* 47,26-66,48; a* (-4.43)-5.40; b* 14.25-26.71.