The study of chemical contents, daily values, and microbiology of chicken chili sauce

Abstract

The chicken chili sauce was made by sautéing cayenne pepper, onion, garlic, salt, sugar, monosodium glutamate, and chicken meat using palm oil. The chili sauce nutrition was improved with the addition of chicken meat for it contains protein common in the community. This study examined the chemical content, daily values, and microbiology of chicken chili sauce. The chemical content parameters analyzed were water, fat, protein, carbohydrate, energy, and vitamin C. The daily values were calculated based on the chemical content of chili sauce with a serving size of 20 g. The microbiological parameters which tested were total plate count, Salmonella, Staphylococcus, and Coliform. The obtained data was analyzed descriptively. The results showed that the chemical content of chicken chili sauce consists of 12.18% water, 0.88% ash, 7.88% protein, 55.91% fat, 3.14% carbohydrate, 3.69% sugar, 627 kcal energy, 41 mg sodium, 5 mg vitamin C, and 7 mek O2/kg peroxide numbers. The daily values of chicken chili sauce were calculated based on the average energy sufficiency of 2,150 kcal per person per day with a serving size of 20 g then by consuming chicken chili sauce per serving can meet the daily needs of fat 16.69%, protein 2.63%, carbohydrate 1.42%, sodium 0.55%, and vitamin C 1.11%. The chicken chili sauce is safe for consumption because the bacterial contamination is low with a total plate count of 1.4x102 CFU/mg, Salmonella, Staphylococcus, and Coliform were negative.