International Journal of Chemical and Biochemical Sciences (ISSN 2226-9614)[/vc_column_text][/vc_column][/vc_row]

VOLUME 26(20) (2024)

Development and Characterization of Fermented Duck Meat Sausage with Different Fermentable Dextrose Level

Iswoyo*, C. Hari Wibowo, Maria Sudjatinah, Devy Angga Gunantar

Department of Processing Agricultural Product, Faculty of Agricultural Technology, Semarang University, Indonesia, 50196

Abstract

   This study investigated the effect of varying levels of fermentable sugar (0%, 1%, 2%, and 3%) on the physicochemical properties, microbiological characteristics, and sensory attributes of fermented duck sausage. The results showed significant differences in water, fat, ash, and protein content across treatments. Water content decreased from 53.45% in P1 (0% sugar) to 47.32% in P4 (3% sugar), while fat content increased from 14.22% to 17.45%, and ash content rose from 2.12% to 2.78%. Protein content also significantly increased from 14.91% in P1 to 20.42% in P4. The pH values ranged from 4.52 to 4.75, showing no significant differences between treatments. Microbiologically, the total lactic acid bacteria (LAB) count ranged from 2.60 × 10⁴ to 1.37 × 10⁶ CFU/g, while the total viable count (TVC) increased significantly, from 2.02 × 10⁴ CFU/g in P1 to 1.60 × 10⁵ CFU/g in P4. Overall, increasing the level of fermentable sugar positively influenced the physicochemical properties of duck sausage.

Keywords: Fermented duck sausage; Fermentable sugar; physicochemical properties; Lactic acid bacteria; Sensory analysis

Full length article    *Corresponding Author,  e-mail: iswoyo@usm.ac.id                         https://doi.org/10.62877/38-IJCBS-24-26-20-38