| Summary: | Duck is one protein sourced flow that the process is still limited because of
its highly fat contained and its smell. One of alternatives of the duck meat process
is sausage production with fresh meat as the main ingredient. The meats
distributed at markets are commonly low in quality because they have
encountered postmortem phase, for that the knowledge of the effect of
postmortem period time on meat quality is needed. The other component in the
sausage production is binder, cowpea flour is the ingredient that contains high
protein, that makes it potential as skimmed milk binder substitute tp improve
stability of sausage emulsion. This study was aimed to consider chemical,
physics, characteristics, liking value, and descriptive substitution of cowpea flour
(0%:100%)
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