| Summary: | Duck is one of protein source that is still lack of utilization due to its high level
of fat and its fishy odor. Blanching treatment of duck meat done at a certain time and
temperature can reduce the fat content and fishy odor. In effort to increase its
consumption, duck meat is made into sausage. Mocaf flour and sweet potato flour are
used as filler because of their potential to strengthen the sausage emulsion system.
This study aims to investigate the characteristics of duck sausage with filler variation
mocaf and sweet potato flour to wheat flour including chemical properties (moisture
content, protein, and fat), emulsion stability, and sensory properties (preference test and
different test).
Duck sausage is made from duck meat that had blanched in 80 ° C for 10 minutes with
proportion of mocaf flour and sweet potato flour to wheat flour, respectively (0:100)%,
25:75)%, (50:50)%, (75:25)%, and (100:0)% ( % w / w ), added spices and made into
emulsion. The emulsion further tested for chemical properties (moisture content, protein,
and fat), emulsion stability, and sensory properties (preference test and different test).
The results show the use of mocaf flour and sweet potato flour as filler has no effect on
sausage�s water content and fat content but affect its emulsion stability and protein
content. At ratio mocaf/sweet potato flour to wheat (100:0)%, emulsion stability
reached 95,44% (mocaf flour) and 95,21% (sweet potato flour). Protein content
decrease at ratio mocaf/sweet potato flour to wheat (75:25)%.
In different test, mocaf flour and sweet potato flour tends to reduce the fishy odor and
sausage elasticity. Ratio mocaf / sweet potato flour to wheat flour most preferred by
panelists are ( 75:25 )% mocaf flour to wheat flour and ( 100:0 ) % sweet potato flour to
wheat flour.
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