Snails made ​​sausage tasty and full of nutrition

Golden apple snail (Pomacea canaliculata) are known as pests of plants and cause a decline in agricultural production in various regions in Indonesia, it has a good nutrient content, especially low in fat and cholesterol. Fat content in meat snails when compared with chicken turned out pretty far. According to the Management Options for the Golden Apple Snail. Rice Technology Bulletin 2001, No. 33, in 100 grams of golden apple snail meat contained as much as 0.4 grams of fat, while the chicken is much higher fat content is 25 grams per 100 grams in weight (Indonesia Food Composition Table 2009). Low in fat and cholesterol contained by the golden apple snail meat makes these animals potentially as an alternative raw material hypercholesterolemic diet. Hypercholesterolemia is a situation arising due to blood cholesterol levels that exceed normal limits. Flour protein content was also higher than the snail with fish meal. According to Siswanto (1999) in Wardana (2008) snails protein levels are at 50.74% while 30% of fish meal protein (Wardana 2008). Given this and based on the advantages of golden apple snail meat, Miftakhurohmah, Department of Community Nutrition students of Faculty of Human Ecology (FEMA) under the faculty co-Leily IPB Furkon Amalia, S.TP., M.Sc., doing research on the formulation of sausages made from snails meat. According Miftakhurohmah, sausage is the perfect snails consumed by the public, especially patients with hypercholesterolemia as an alternative to low-fat and cholesterol menu. "Sausage snails innovative menu is expected to be a safe and healthy," he said. The reason why the choice fell on the sausage, because sausage according Miftakhurohmah is one type of food that many in the community, and is a practical as well as food products that do not require a long time to serve. But the sausage is outstanding so far proved to have a high fat content. The method begins with the formulation of research sausage snails, followed by organoleptic tests to determine the best formulation. Of sausage formulations tested selected nutrient content of the ash content, water, protein, fat, and cholesterol. From the analysis carried out, the fat content is obtained at 8.56 grams per 100 grams, this number is low Raw materials such as sausage meat snails snails, chicken, soy protein isolate, cooking oil, salt, garlic, tapioca flour and ice water. Making products sausage snails performed in the Laboratory Experiments Food, Department of Community Nutrition IPB, while the nutrient analysis conducted in the Macro Nutrient Analysis Laboratory Materials, Department of Community Nutrition IPB. For cholesterol analyzes performed in the Great Hall of Agro Industry, Bogor. Standard formula sausage snails refers to the modification of the ASEAN-CANADA Project 1995 for the manufacture of chicken sausages. Sausage is a sausage made with chicken meat substitute. Snails meat used is beef cooked snails. "It needed a more precise method for making sausage snails are more homogeneous dough and need to find ways of eliminating the typical fishy odor that is difficult to remove snails. Also needed are more trained panelists in the organoleptic test in order to obtain accurate results of organoleptic, "concluded Miftakhurohmah