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Abstract This study aims to determine the effect of using sorghum flour as a filling material in sausages on physicochemical and organoleptic properties. This study used the complete randomized design (CRD) method with 7 treatments (H0: tapioca flour, H1: sorghum flour without treatment, H2: sorghum flour soaked overnight, H3: germinated sorghum flour for 1 day, H4: germinated sorghum flour for 2 days, H5: germinated sorghum flour for 3 days and H6: germinated sorghum flour for 4 days with 3 replications. The physicochemical properties’ data were analyzed using ANOVA and it was continued with Duncan Multiple Range Test (DMRT) analysis at α = 5%, while the sensory evaluation data were analyzed using Microsoft Excel 2021 and displayed as a spider chart. Based on the results of the research, sausage H3 has the best value in cooking loss, and chemical properties except for fat content, and sensory evaluation. The values include cooking loss of 2.20%, moisture content of 62.34%, ash content of 2.60%, and protein content of 17.59%, while the lowest fat content is in H0 with a value of 5.31%. Using sorghum flour as a filler in sausages also gave the sausages a natural color and decreased the texture value when compared to sausages using tapioca flour. Based on the organoleptic results, in general, panelists liked the research sausages, both the use of tapioca flour and sorghum flour with various treatments, with an average score of 4 (like), but there was only 1 treatment H5 / third days of germinating sorghum flour which had a score of 3.1 (somewhat like).
Permadi et al. (Mon,) studied this question.