DOI: 10.36347/sjet

Pages: 53-57

This research is aimed to understand the influence of angkak as curing material and natural color maker on physical and chemical characteristics and also on organoleptical test of castoff duck meat sausage, in effort to maintain the quality of castoff duck meat sausage. Data were analyzed with analysis of variance using Complete Random Planning 4x4. Treatment involves various angkak levels, such as 0% (without treatment), 1%, 1.5%, and 2%. It includes 4 times replications continued with HSD Test. Organoleptical test is done by the panelist using Scoring for Intensity Test on color, flavor, taste and texture tests. Results of physical test (color, water holding capacity and pH), chemical test (water content, lipid and protein) and bacterial total showing that angkak treatment at levels of 0%,1%, 1.5%, and 2%, may give obvious influence (P < 0.05) on duck meat sausage. Color organoleptical test is giving very obvious influence (P < 0.01), whereas organoleptical tests of aroma, taste and texture do not give obvious influence (P > 0.01). Result of research indicates that angkak treatment 1% is already effective to maintain sausage quality and useful as curing compound and natural color maker n the preparation of castoff duck meat sausage.