Pengaruh Penambahan Pasta Fenugreek terhadap Kualtias Fisikokimia Sosis Daging Ayam Petelur Afkir

Abstract

One of the efforts that can be made to utilize culled laying hens as processed products is by processing them into sausages. This study aimed to determine the effect of adding Fenugreek paste on the physicochemical quality of sausages made from culled layer chicken meat. The experimental design used was a Completely Randomized Design (CRD) with 4 treatments and 4 replications, namely without the addition of Fenugreek paste (P0), and with the addition of 5% (P1), 10% (P2), and 15% (P3) Fenugreek paste based on meat weight. The observed parameters included pH value, cooking loss, moisture content, and protein content. The results showed that the addition of Fenugreek paste had a highly significant effect (P<0.01) on pH value, cooking loss, and moisture content, but did not have a highly significant effect (P>0.01) on the protein content of the sausages. The best treatment was found in P3 (15% Fenugreek paste), which produced the highest pH value (6.33), the lowest cooking loss (9.05%), and the highest moisture content (67.88%). The use of Fenugreek paste in the formulation of culled layer chicken sausages has the potential to improve physicochemical quality and serve as an alternative to synthetic binders and additives.