Antioxidant and physico-chemical activity of dry sausage laying chicken meat with addition of number as curing materials

Abstract

Angkak is one type of natural dye that can be applied to the manufacture of sausages. Angkak is fermented rice using Monascus spp yeast. Aside from being a natural coloring agent, Angkak can also be used as an antioxidant. This study aims to examine the antioxidant activity and physico-chemistry of dry sausage meat 0f culled laying hens added with Angkak as a curing agent. The design used was a Completely Randomized Design (CRD), the percentage of Angkak treatments were: R0 = 0%, R1 = 0.5%, R2 = 1%, R3 = 1.5% and R4 = 2% and each treatment was repeated 4 times. The results showed that the addition of Angkak to dried sausages had a very significant (P<0.01) effect on antioxidant and physico-chemical activities. The conclusion of this study is the addition of Angkak as curing up to 2% can produce antioxidant activity and physico-chemical quality of dried sausages of rejected chicken meat.