COMPOSITION AND PROCESS OF PROCESSING CHICKEN SAUSAGE WITH THE ADDITION OF SAGO STARCH FLOUR (Metroxylon sagu) AS A FILLER

Abstract

This invention provides the process of Composition and Processing of Chicken Sausage with the Addition of Sago Starch Flour (Metroxylon Sagu) as Filler. Sago starch contains about 27% amylose and 73% amylopectin, the calorie, carbohydrate, protein, and fat content of sago flour is equivalent to other carbohydrate-producing plant flour. Sago is low in protein, vitamins, and minerals compared to many other carbohydrate sources, but sago has a very low sugar content and is usually recommended for diabetics because it is safe for consumption. The results of the proximate test of sago flour showed a water content of 9.34%, ash content of 0.11%, fat content of 0.27%, protein content of 0.81% and crude fiber of 2.12% and carbohydrate content of 87.35%. While the results of the proximate test of sausages with the addition of sago flour of 0%, 5%, 10%, 15% and 20%. The results of the study showed that the higher the use of sago starch flour in making sausages, the lower the water content of sausages, as well as the protein.On the other hand, there was an increase in fat and carbohydrate levels. The research data on chicken sausages with the addition of sago starch flour were still within the recommended range of SNI 3820: 2015. Organoleptic tests on sausage products using color panelists from 3.16 (neutral) - 4.66 (like), aroma 3.63 (neutral) - 4.66 (like), texture from 3.6 (neutral) - 4.7 (like) and taste from 4.03 (like). - 4.7 (like);.