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The Use of Amorphophallus Campumalatus BI Flour in Chicken Meat Sausages for Enchaning Physical Quality and Consumer Acceptance a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia akbargemilang[at]ub.ac.id Abstract Chicken meat was classified as white meat with fine meat fibers and has low saturated fat content and high glycogen. Suweg flour has a high starch content, with more amylopectin than amylose Suweg contains fiber that wrapped in starch which causes a low glycemic index. The fiber contain in suweg can provide a smooth texture in food because have high content of glucomannan. Twenty samples of chicken meat sausages were prepared, consisting of 5 treatments and 4 replications. The treatments involved adding suweg flour in different concentrations (5%, 10%, 15%, and 20%) to the chicken meat sausages. The finished sausage samples were tested for water holding capacity (WHC), cooking loss, pH, texture, and organoleptic. Organoleptic testing was conducted with 7 trained panelists. Data analysis was performed using analysis of variance followed by the least significant difference test. The research results showed a significant difference (P<0.05) in cooking loss values with varying concentrations of suweg flour. This is consistent with the high water holding capacity (WHC) values (P<0.05). However, pH values showed no significant effect (P>0.05) due to the treatment. The addition of suweg flour to sausages also resulted in a significant difference (P<0.05) in texture. Organoleptic testing results indicated a significant difference (P<0.05) perceived by the panelists in terms of color, taste, aroma, and texture of the sausages. In conclusion, the addition of suweg flour can enhance the physical quality and consumer acceptance of chicken meat sausages. Keywords: Chicken Meat, Sausages, stratch, cooking loss, water holding capacity, pH, texture, organoleptic Topic: Animal Product Technology |
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