Quality of Chicken Sausage during Storage with Addition of Andaliman Fruit Powder
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 fla...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University
2023-12-01
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| Series: | Jurnal Gizi dan Pangan |
| Subjects: | |
| Online Access: | https://journal.ipb.ac.id/index.php/jgizipangan/article/view/52751 |
| Summary: | 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.
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| ISSN: | 1978-1059 2407-0920 |