Enhancing the quality of beef sausage by using papaya peel flour as a filler Herly Evanuarini*, Agus Susilo, Premy Puspitawati Rahayu
Department of Livestock Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
*herlyfptub[at]ub.ac.id
Abstract
The focus of this research is the development of papaya peel flour as a filler in beef sausages. Using papaya peel flour as an additional ingredient in beef sausages can increase the added value of agro-industrial waste. This research aimed was to evaluate the quality of beef sausages with the addition of papaya peel flour. The research material is beef sausage made from beef with papaya peel flour and other optional ingredients. The research method used was an experiment in the laboratory using a completely randomized design with 4 treatments and repeated 5 times. Beef sausages incorporated with papaya peel flour were formulated with the addition of 2%, 4%, 6% (of the total meat used), and without addition as a control. Beef sausage quality parameters were evaluated from pH, cooking loss, water holding capacity, yield, color L (lightness), a* (redness), and b* (blueness). The experimental results showed that papaya peel flour had a very significant effect (p<0.01) on the quality of beef sausage. Papaya peel flour can increase pH value, water holding capacity, yield, redness (a*), and blueness (b*) of beef sausage. A decrease occurred in the cooking loss, and brightness (L). Based on the research results obtained, incorporating beef sausage with 6% papaya peel flour produces the best quality.
Keywords: Beef sausage- Papaya peel flour- Filler
Topic: Animal Products and Sustainable Post-Harvest Technology
