The effect of replacing filler with sweet potato flour on the hedonic test of spent quail meat sausages among child panelists
DOI:
https://doi.org/10.25047/animpro.2025.888Keywords:
spent quail meat, dietary fiber, sausage, sweet potatoAbstract
Sweet potato flour is a source of fiber with potential to be used as a filler in meat products, such as sausages. This study aimed to determine the effect of substituting sweet potato flour as a filler on the hedonic evaluation of spent quail meat sausages by child panelists. The materials used in this research included spent quail meat, tapioca, soy protein isolate, oil, monosodium glutamate, sodium tripolyphosphate, pepper, carrageenan, salt, garlic, shallots, ice, egg white, onions, coriander, frankfurter, nutmeg, sugar, white sweet potato flour, yellow sweet potato flour, purple sweet potato flour, and collagen casings. The filler substitution treatments were as follows: P1 (no substitution), P2 (20% white sweet potato flour), P3 (20% yellow sweet potato flour), P4 (20% purple sweet potato flour), and P5 (a 20% combination of white, yellow, and purple sweet potato flours in a 1:1:1 ratio), based on the total amount of tapioca filler. Sensory tests were conducted with 40 child panelists aged 6-12 years. The hedonic parameters evaluated included color, flavor, taste, texture, chewiness, and overall acceptability, measured using a 5-point Likert scale. The data were analyzed using non-parametric methods, specifically the Kruskal-Wallis test, followed by Duncan’s New Multiple Range Test for further analysis when significant differences were found. The results indicated that sweet potato flour substitution significantly affected the chewiness score of the sausages but did not influence the scores for color, flavor, taste, or texture. It was concluded that substituting sweet potato flour as a filler can improve the chewiness of spent quail meat sausages and can be used up to 20% of the total filler in sausage production.
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Copyright (c) 2025 Rumawati, Siti Rahmawati, Vanni Vransisca Mayang Sari, Mochammad Rizal Azhari; Agus Hadi Prayitno; Derico Setyabrata, Rusna Meswari
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