Penggunaan tepung ubi jalar ungu (Ipomoea batatas L) sebagai filler terhadap sifat sensorik sosis daging ayam

THE USE OF PURPLE SWEET POTATO MEAL (Ipomea batas L) AS A FILLER ON SENSORIC CHARACTERISTIC CHICKEN SAUSAGE. This study aims to know how the use of purple sweet potato meal (Ipomoea batatas as filler on sensory characteristic chicken sausage. The materials used in this were fresh breast, meal. Design research was Completely Randomized (RAL). treatment R1: adding 10 g; R2: 20 R3: 30 g dan R4: 40 g. tested with sensoric test by panelists. variables measured color, aroma, texture, tenderness, taste. data analyzed using analysis variance and then if there a significant difference average, it will be continued Duncan Multiple Range Test (DMRT). results showed that addition potatoes R1, R2, R3 R4 had very significantly effect (P <0.01) tenderness taste It could concluded gr sausage making provides good properties.Keywords: sausage, flour, properties.