The Effect of Addition Super Red Dragon Fruit (Hylocereus Costaricensis) Peels Concentrate to Physico Chemical and Microstucture by SEM of Chicken Saussage

Dita Eka Oktaviningsih (Student of Departement of Animal Food Science and Technology, Faculty of Animal Husbandry, University of Brawijaya)
Lilik Eka Radiati (Student of Departement of Animal Food Science and Technology, Faculty of Animal Husbandry, University of Brawijaya)
Firman Jaya (Student of Departement of Animal Food Science and Technology, Faculty of Animal Husbandry, University of Brawijaya)

Research Journal of Life Science
Vol 2, No 3 (2015)

The purpose of this reasearch was to determine SRDF (Super Red Dragon Fruit) peel concentrate added on Physico-chemical quality and Microstucture by SEM (Scanning Electron Microscope) of chicken sausages. The method research was experimental and designed using completely randomized design (CRD), which consists of 5 treatments and 5 replications. The treatments were T0: Chicken Sausage +  0% of SRDF peels concentrate (control), T1: Chicken Sausage +  5% SRDF peels concentrate,  T2: Chicken Sausage +  10% of SRDF peels concentrate, T3: Chicken Sausage +  15% of SRDF peels concentrate, T4: Chicken Sausage +  20% of SRDF peels concentrate. The variables measured were moisture content, fat content, color measure L*a*b*, texture and microstructure. Data were analyzed using one-way Anova, if there were a significant effect between the treatments then continued with Duncan’s Multiple Range Test. The addition 20% of SRDF peels concentrate on chicken sausage could decreasing color L* 43.56± 1.30, increasing the color a* 33.78± 2.36, decreasing color b* 12.96±0.48, decreasing fat content 40.87 ± 0.68, decreasing texture 3.16± 0.35, and increasing moisture 44.75 ± 8.7.