The Effect of Banana Blossom Flour Addition on the Physical Quality of Chicken Sausages Mela Rosita1, Herly Evanuarini2*, Agus Susilo2, Premy Puspitawati Rahayu2, and Ita Wahju Nursita2
1) Postgraduate Program of Animal Science Faculty, Universitas Brawijaya, Malang, Indonesia
2) Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia
Abstract
The development of chicken sausages represents a practical restructuring strategy to utilize meat from spent laying hens. Filler ingredients play a vital role in sausage formulation. Banana blossom flour, rich in fiber and antioxidants, serves as a potential filler that enhances product quality and promotes the valorization of agricultural by-products. The aim of this study was to evaluate the quality characteristics of chicken sausages formulated with banana blossom flour. An experimental method was applied using a completely randomized design (CRD) with four levels of flour addition (0%, 1%, 2%, 3%) and five replications. The data were analyzed using ANOVA followed by Duncan^s Multiple Range Test. The variables measured included pH, cooking loss, water holding capacity (WHC), yield, texture, and color (L, a*, b*). The results showed that the treatment had a highly significant effect (P<0.01) on all parameters. Increasing flour levels improved pH, WHC, yield, texture, redness (a*), and yellowness (b*), while reducing cooking loss and lightness (L). These findings indicate that banana blossom flour is a promising functional ingredient for enhancing the quality of sausages produced from spent laying hens.
