Physicochemical Analysis of Spent Hen Chicken Sausages with Jelly Mushroom (Auricularia auricula) Powder Inclusion as a Substitute for Sodium Tripolyphosphate

This study aims to evaluate the substitution effect of the Sodium Tripolyphosphate (STPP) with jelly mushroom ( Auricularia auricula ) powder (JMP)at various concentration on quality attributes of the spent hen chicken sausages. Using a completely randomized design (CRD), this experiment consisting of five treatments and three replications. The treatments including group with 0,3% STPP (P0; w/w), and inclusion of jelly mushroom at 1%, 2%, and 3%, labelled with T1, T2, T3; w/w, respectively. The data obtained were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan’s multiple range test (DMRT) at 5% level. The results showed that the increase in (JMP)substitution up to 3% levels had a significant effect on the tenderness, WHC, and pH value. The addition of (JMP)had no significant effect on the cooking loss, ranging from 4,74 to 6,33%. Substitutions of STPP with JMP in spent hen sausages even at the 1% level generated a significant effect on collagen, fat, and moisture contents and decreased protein content. The addition of jelly mushroom powder up to 1% levels will reduce fat, collagen, and moisture contents. This study inferred that the JMP can be used as an alternative substitution for STPP at the level of 1%, while the use of JMP in spent hen sausages at more than 1% would negatively affect the quality attributes of spent hen chicken sausage.