Quality of Chicken Sausage during Storage with Addition of Andaliman  Fruit Powder

Elisa Julianti; Zulkifli Lubis; Adrian Hilman

doi:10.25182/jgp.2023.18.Supp.1.67-69

Elisa Julianti, Zulkifli Lubis, Adrian Hilman

https://doi.org/10.25182/jgp.2023.18.Supp.1.67-69

Issue
Vol. 18 No. Supp.1 (2023)

Published
30 December 2023

Keywords:

andaliman fruit powder, chicken sausage, flavonoid, natural preservative

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Abstract

The study aimed to evaluate the impact of Andaliman Fruit Powder (AFP) concentrations ranging from 0.5 to 1.5% on the quality of chicken sausages over a 4-week storage period. The result showed that a higher concentration of AFP had a significant (p<0.05) increase in total phenolics and total flavonoids, while the total microbes and free fatty acid content decreased. There were no significant differences (p>0.05) observed in the protein content, pH, texture, and panelists' acceptance of color, aroma, and taste in comparison with the control. The incorporation of 1.5% AFP can be applied to maintain the quality of chicken sausage during storage at 10°C.

References

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Authors

Elisa Julianti

Department of Food Technology, Faculty of Agriculture, Universitas Sumatera Utara, Medan 20152, Indonesia

elisa1@usu.ac.id (Primary Contact)

Zulkifli Lubis

Department of Food Technology, Faculty of Agriculture, Universitas Sumatera Utara, Medan 20152, Indonesia

Adrian Hilman

Department of Food Technology, Faculty of Agriculture, Universitas Sumatera Utara, Medan 20152, Indonesia

JuliantiE., LubisZ., & HilmanA. (2023). Quality of Chicken Sausage during Storage with Addition of Andaliman Fruit Powder. Jurnal Gizi Dan Pangan, 18(Supp.1), 67-69. https://doi.org/10.25182/jgp.2023.18.Supp.1.67-69