I Putu Gede Satya Ragawardana, I Nyoman Sumerta Miwada and Ni Luh Putu Sriyani

This research aims to examine the combination formulation of chicken meat from the conversion of active muscle and passive muscle to improve the quality of chicken sausage. This research was conducted for 1 month at the Animal Products Technology Laboratory, Faculty of Animal Husbandry, Udayana University. The sausage making will be carried out at Bumdes Pempatan, Rendang Karangasem District, Bali. The experimental design used was a Completely Randomized Design (CRD) with four treatments and four replications. The four treatments are A (sausage formulation with the amount of meat from active muscle 3:0 and passive muscle), B (active muscle 2:1 passive muscle), C (active muscle 1:2 passive muscle), D (active muscle 0: 3 passive muscles). The variables observed were physicochemical quality, color evaluation, texture profile, SEM (Scanning Electron Microscopy), and organoleptic value. The research results showed that treatment B showed results that significantly reduced (P<0.05) water holding capacity and water content, showed results that significantly increased (P<0.05) the springiness and cohesiveness values. The combination formulation of treatments B and C showed no significant results (P>0.05) on organoleptic values. It can be concluded that the combination formulation of sausages with treatment B (active muscle 2:1 passive muscle) improves the quality of chicken sausages.

DOI: 10.22271/23940522.2024.v11.i3a.1027

Pages: 43-47  |  102 Views  49 Downloads