Enhancing the Quality of Beef Sausage by Using Papaya Peel Flour as a Filler

DOI

10.2991/978-94-6463-670-3_10How to use a DOI?

Keywords

Beef Sausage; Papaya Peel Flour; Filler

Abstract

The focus of this research was the development of papaya peel flour as a filler in beef sausages. Using papaya peel flour as an additional ingredient in beef sausages can increase the added value of agro-industrial waste. This research aimed was to evaluate the quality of beef sausages with the addition of papaya peel flour. The research material was beef sausage made from beef with papaya peel flour and other optional ingredients. The research method used was an experiment in the laboratory using a completely randomized design with 4 treatments and repeated 5 times. Beef sausages incorporated with papaya peel flour were formulated with the addition of 0.1%, 0.2%, 0.3% (of the total meat used), and without addition as a control. Beef sausage quality parameters were evaluated from pH, cooking loss, water holding capacity, yield, color L (lightness), a* (redness), and b* (blueness). The experimental results showed that papaya peel flour had a very significant effect (p < 0.01) on the quality of beef sausage. Papaya peel flour can increase pH value, water holding capacity, yield, redness (a*), and blueness (b*) of beef sausage. A decrease occurred in the cooking loss, and brightness (L). Based on the research results obtained, incorporating beef sausage with 0.3% papaya peel flour produces the best quality.

Copyright

© 2025 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Herly Evanuarini
AU  - Agus Susilo
AU  - Premy Puspitawati Rahayu
PY  - 2025
DA  - 2025/04/18
TI  - Enhancing the Quality of Beef Sausage by Using Papaya Peel Flour as a Filler
BT  - Proceedings of the 5th International Conference on Environmentally Sustainable Animal Industry (ICESAI 2024)
PB  - Atlantis Press
SP  - 95
EP  - 102
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-670-3_10
DO  - 10.2991/978-94-6463-670-3_10
ID  - Evanuarini2025
ER  -