Aktivitas Antioksidan dan Akseptabilitas Sosis Daging Broiler dengan Penambahan Lidah Buaya (Aloe vera)

Abstract

The high content of salt, sodium, and saturated fatty acids in sausages, has caused many people to switch to healthy products. This study aims to determine the antioxidant activity and acceptability of broiler meat sausages with the addition of aloe vera. This research method uses Complete Random Design (CBD) with 1 factor, the addition of aloe vera juice substituting ice water is 0: 100, 25:75, 50:50, 75:25, and 100: 0%. The variables observed were antioxidant, protein, texture and organoleptic. The results of this study indicate that the addition of aloe vera has a significant effect on antioxidant activity 34.27-42.01% but does not have a significant effect on protein 13.82-14.76%, texture 0.91-0.93 N and organoleptic include aroma, taste, texture and fondness. The best treatment from the research that has been done is F3 (addition of aloe vera as a substitute for ice water 75%: 25%) with a protein average of 14.75%, antioxidant activity 39.85%, the level of elasticity 0.9336N, aroma 3.83, taste 3.53, texture 3.87 and fondness 3.63. it was concluded that the addition of aloe vera can be used as a substitute for ice water in the processing of broiler chicken sausages so as to produce chicken sausages with good antioxidant activity, protein, texture and acceptability.