<![CDATA[Experiment aims to determine the substitution effect of tapioca by purple sweet potato flour on antioxidant, fat oxidation, fat content and pH of Manila duck sausage. Completely randomised design with 5 treatments and 3 replications was applied in this experiment. Those treatment were: P0 = 100% of tapioca; P1 = 25% purple sweet potato flour + 75% tapioca; P2 = 50% purple sweet potato flour + 50% tapioca; P3 = 75% purple sweet potato flour + 25% tapioca; dan P4 = 100% purple sweet potato flour. Variable measured were: antioxidant, fat oxidation, fat content and pH. The result showed that treatments have close significant (P<0.01) on antioxidant and fat oxidation, significant (P<0.05) on pH and no significant (P>0.05) on fat content. It can be concluded that insreasing of purple sweet potato flour substitution up to 100%, producing the best chemicals characteristic of Manila duck sausage which indicated by increase of antioxidant, decreasing of fat oxidation, lower fat content and pH of sausage.]]>
Copyrights © 2022
