Physical and Sensory Characteristics of Broiler Chicken Sausages with Addition of Spirulina (Arthrospira Platensis)

Abstract

This study aims to determine the physical and sensory characteristics of broiler chicken sausage with the addition of Spirulina (Arthrospira platensis). The main ingredients of sausage were broiler chicken meat, tapioca flour, skim milk powder, angkak, Spirulina, tapioca flour, and spices. The additions levels of Spirulina were: 0, 250, and 500 ppm. The observed variables were physical characteristics including pH, water holding capacity, and tenderness, and sensory characteristics including color, taste, aroma, texture, firmness, and acceptability. The pH test of sausage was performed with pH meter. The water holding capacity was analyzed by using the modification of Hamm method, while the tenderness test of sausage was measured by penetrometer. The sensory characteristics test of sausage was performed by panelist method. The data of physical characteristics were analyzed statistically using analysis of variance. The data of sensory characteristics were analyzed by using nonparametric test with Kruskal-Wallis test. The addition of Spirulina at the levels of 250 and 500 ppm increased significantly the water holding capacity and tenderness of broiler chicken sausage, but it did not effect on the pH, taste, aroma, and texture of broiler chicken sausage. The conclusions of this study were the addition of Spirulina influenced physical characteristics (water holding capacity and tenderness) and sensory characteristics (color, firmness, and acceptability) of broiler chicken sausage.