The Effect of Addition Super Red Dragon Fruit (Hylocereus Costaricensis) Peels Concentrate To Physico Chemical and Microstucture by SEM of Chicken Saussage

Abstract

The purpose of this research was to determine the addition of SRDF (Super Red Dragon Fruit) peel concentrate on Physico-chemical quality and Microstucture by SEM (Scanning Electron Microscope) of chicken sausages. The method research was experimental and designed using completely randomized design (CRD), which consists of 5 treatments and 5 replications. The treatments were T0: Chicken Sausage + 0% of SRDF peels concentrate (control), T1: Chicken Sausage + 5% SRDF peels concentrate, T2: Chicken Sausage + 10% of SRDF peels concentrate, T3: Chicken Sausage + 15% of SRDF peels concentrate, T4: Chicken Sausage + 20% of SRDF peels concentrate. The variables measured were moisture content, fat content, color measure L*a*b*, texture and microstructure. Data were analyzed using one-way Anova, if there were a significant effect between the treatments then continued with Duncan's Multiple Range Test. The addition 20% of SRDF peels concentrate on chicken sausage could decreasing color L* of 43.56± 1.30, increasing the color a* of 33.78± 2.36, decreasing color b* of 12.96±0.48, decreasing fat content of 40.87 ± 0.68, decreasing texture of 3.16± 0.35, and increasing moisture of 44.75 ± 8.7. The advantages of this reseach were that red color of sausage increased consumer attractiveness and that the content of fat and moisture suited the standart T0 and National Standart Indonesia. Disadvantages of the results were that the texture decreased because the concentration of SRDF peel concentrate.