<![CDATA[This study aims to determine the addition of liquid smoke at different concentrations on the physical-chemical quality and total microbial content of chicken sausages. This study used a completely randomized design (CRD) which consisted of 5 different concentrations of liquid smoke with 4 replications. The five treatments were chicken sausage without the addition of liquid smoke (P0), chicken sausage with the addition of 0.2% liquid smoke (P1), chicken sausage with the addition of 0.4% liquid smoke (P2), chicken sausage with the addition of liquid smoke 0.6% (P3), chicken sausage with the addition of 0.8% liquid smoke (P4). The variables observed were pH value, water content, water holding capacity, cooking losses and total microbes. The results showed that the pH values in the P1, P2, P3 and P4 treatments were significantly (P<0.05) lower by 8.42%; 12.93%; 15.19% and 18.49% from treatment P0, but between treatments P1, P2 and P3 were not significantly different (P> 0.05). The total microbes in the P1, P2, P3 and P4 treatments were significantly (P<0.05) lower by 12.50%; 14.55%; 17.79%; and 20.50% from treatment P0, but between treatments P2 and P3 was not significantly different (P>0.05) from P1 and P4. Moisture content, water holding capacity, and cooking losses in all treatments (P0, P1, P2, P3, and P4) showed no significant difference (P>0.05). From the results of this study it can be concluded that the addition of liquid smoke at different concentrations has an effect on the pH value and total microbes, but has no effect on the water content, water holding capacity, and cooking shrinkage of chicken sausages. The addition of 0.8% liquid smoke (P4) produced the best quality chicken sausage with a pH value of 5.42; water content 45.20%; DIA 12.35%; cooking loss 6.62%; and total microbes 1.2 x 10³ CFU/g.]]>
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