Evaluation of Physical Properties of Dry Sausage Made from Cull Laying Hen Meat Stored at Room Temperature

This research aims to determine the physical quality of dry sausage products from cull laying hens stored at different times. The materials used in this study are meat from culling layer hens and the seasonings for sausage production. The research uses a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments in this study are P0 = day one with no storage, P1 = 7 days of storage, P2 = 14 days of storage, P3 = 21 days of storage, all stored at room temperature. The variables measured in this study include physical properties such as water activity, moisture content, water-holding capacity, and pH. Data analysis was performed using variance analysis followed by Duncan's test for mean differences. The results of the analysis of variance for water activity showed that the storage duration of dry sausage made from culling hen meat had a significant effect on water activity values (P<0.05). The moisture showed that the storage duration had a significant effect on moisture content values (P<0.05). The water-holding capacity indicated that the storage duration significantly affected water-holding capacity values (P<0.05). The pH values indicated that the storage duration of dry sausage made from culling hen meat significantly affected pH values (P<0.05). Based on the results of this study, it can be concluded that dry sausage made from culling layer hen meat stored at room temperature is still suitable for consumption up to the 21st day of storage.