Hendronoto A.W. Lengkey

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THE EFFECT OF VARIOUS FAT ON NATIVE CHICKEN SAUSAGE CHEMICAL COMPOSITION AND SENSORY ANALYSIS

Hendronoto A.W. Lengkey, Obin Rachmawan, Lilies Suryaningsih, Eka Wulandari, Andry Pratama, Sofi Sembor, Roostita L. Balia

Abstract
    The aim of this study was to determine the effect of various fat that used in the manufacture of native chicken sausage, to understand their effect on chemical composition and sensory analysis of low fat sausages produce. Low fat sausages are very popular now, because the consumer needs well-being and healthy foods. In this study, native chicken sausages was produced using corn oil, margarine and beef fat, to studied the effect on chemical composition and sensory analysis. On the other hand, high fat sausages still had the highest acceptability, not only due to their appearance but also to their sensory characteristics such as texture and flavor. So, it is necessary to determine the effect of fat replacement on consumer acceptability in order to elucidate the limit of fat reduction. The experiment was used a completely randomized design and repeated six times. All analysis were performed in duplicate, and the data were evaluated through a variance analysis (ANOVA). Three formulation of native chicken sausages were prepared; F-1 with 10% corn oil; F-2 with 10% margarine and F-3 with 10% beef fat. Consumer acceptance testing (n= 30 panelist) was conducted to measure the sensory analysis of sausages. Results indicated that using corn oil, margarine and beef fat in producing sausages, had no influence on chemical composition and the sensory analysis of native chicken sausages.

Key words: native chicken sausage, corn oil, margarine and beef fat