This research aims to analys the
effect of chemical quality of super native chicken sausage suplementation with
spirulina flour (Arthrospira platensis)
and fish oil with different levels. This research was conducted from September
2023 to June 2024 at the Laboratory of Animal Products Processing Industry,
Faculty of Animal Husbandry, Sebelas Maret University, Surakarta and the
Laboratory of Meat Science and Technology, Faculty of Animal Husbandry, Gadjah
Mada University, Yogyakarta. Chemical characteristics data were analyzed by
analysis of variance in the Completely Randomized Design (CRD) with four
treatments and three replications of sausage. The research treatments included sausage
formulation suplementation 0,8% spirulina flour and 0,5% fish oil (P1), suplementation
1,6% spirulina flour and 1% fish oil (P2), suplementation 2,4% spirulina flour
and 1,5% fish oil (P3), and suplementation 3,2% spirulina flour and 2% fish oil
(P4). The observed variables included testing the moisture, protein, fat, and
collagen content using the FOSS FoodScan Near-infrared (NIR) Spectrophotometer.
Chemical test data were analyzed by Analysis of Variance
(ANOVA) and if there was a significant effect of the treatment, it was
continued using the Tukey test. The results showed that suplementation of
spirulina flour and fish oil had significant effect (P<0>The increased use of spirulina flour and
oil raises the fat and collagen content in joper chicken sausages. The results
of this study can be concluded that the use of spirulina flour up to a level of
2,4% and fish oil up to a level of 1,5% produces chemical quality that can be
applied to the production of joper chicken sausages.
