Chemical Composition and Antioxidative Potential of Chicken Sausage with Substitution of Tempe

Abstract

The experiment was conducted to investigate the chemical composition and antioxidative potential of chicken sausage with substitution of tempe. The experiment used ve levels of tempe substitution, namely 0, 5, 10, 15 and 20%, with three replications. The data observed were chemical composition, including moisture, protein and fat contents, and antioxidative potential of the chicken sausage expressing by 2,2-diphenyl-1-picrylhydrazyl (DPPH). The data were analyzed by analysis of variance of one way classi cation, and mean differences were tested by Duncan `s New Multiple Ranges Test. The results of the study showed that substitution of tempe did not affect on moisture and protein contents, but it affected on fat content (P<0.05). The fat content increased as increasing of substitution of tempe. The substitution of tempe also did not affect on DPPH of chicken sausage. Chicken sausage with the substitution of tempe up to 20% had an antioxidative potential with the DPPH range values of 20.60 to 26.81%.