The Effect of Banana Blossom Flour Addition on the Physical Quality of Chicken Sausages

Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia Indonesia

^* Corresponding author: herlyfptub@ub.ac.id

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 employed using a completely randomized design (CRD) with four levels of banana blossom flour addition: control without flour (T0), 1% (T1), 2% (T2), and 3% (T3). Each treatment was replicated five times. 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). It can be concluded that the addition of 3% banana blossom flour effectively improves the physical quality of sausages made from spent laying hen meat.