Quality Duck Sausage with The Addition of Various Levels of Okra Flour

Abstract

The aims of this study aims is to kno the quality of duck meat sauge that has  similar fiber to beef at a cheaper price. Duck meat has enough make sausages without added fat, thus makes duck meat  more savory taste. The addition of okra flour in duck sausage is increase the shelf life of duck sausage. Because okra flour  has a high potential for antioxidant content, it is necessary to know the characteristics of duck sausage which include color, taste, aroma, texture, and shelf life. The research method used was experimental based on a completely randomized design consisting of five treatments and five replications and continued with Duncan's multiple test if there was a significant effect. This research was conducted at the integrated science laboratory at Nahdlatul Ulama University, Blitar. The ingredients used to make the sausage are duck meat purchased at the animal market in Dimoro, Blitar City, tapioca flour, okra flour, skim milk powder, and seasonings consisting of nutmeg, ginger, pepper, garlic, STTP, salt, and ice cubes. The results showed that the addition of various levels of okra flour in duck sausage had a significant effect (P<0.05) on color and shell life  but gives no significant effect (P>0.05) on taste, aroma, and texture. The addition of various levels of okra flour in duck sausage greatly affects the shelf life of duck sausage. This is evidenced by the more okra flour added to duck sausage, the longer the shelf life.