Physical and Chemical Properties of Chicken Sausage with The Addition of Dayak Onion ( Eleutherine palmifolia (L) Merr) from Central Kalimantan

This study aims to analyze the physical and chemical properties of chicken sausages with the addition of dayak onions ( Eleutherine palmifolia (L) Merr) from Central Kalimantan. The experimental design used in this study was a completely Randomized Design consisting of 2 treatments and 3 replications with differences in the concentration of adding fresh dayak onions it consists of T0 (chicken sausage without the addition of dayak onions), T1 (chicken sausage + 2% dayak onion) and T2 (chicken sausage + 4% dayak onion). Variables observed contain physical properties of chicken sausages (pH and aw value). Chemical and antioxidant properties of dayak onion sausage (moisture content, protein content and antioxidants) as well as sausage texture profile (hardness, compactness, gumminess, elasticity and chewiness). Data on physical, chemical, antioxidant characteristics and texture profiles of chicken sausages with the addition of dayak onions were analyzed using ANOVA and further tested using the Tukey Test. The results showed that chicken sausage with the addition of dayak onions at different levels had an effect on the value of pH, aw, water content, protein content, antioxidants and texture profile. The addition of dayak onions increases the antioxidant levels of chicken sausages and makes the color bright red compared to without the addition of dayak onions.


INTRODUCTION
Equitable development in various sectors must be carried out to continue survival and equal welfare.Especially related to livestock food to fulfil animal protein needs.Meat processing is one way to utilize the nutritional value of meat.Meat is a very important food source in human life, one of which is familiar and favorite in the community is chicken meat.Chicken meat provides a considerable contribution to the fulfilment of animal protein consumption in the community.According to Sundari et al. (2015) the protein content of chicken meat is 18.71%, tempeh 18.44% and tofu protein 13.84%.So, it is very necessary to do further processing of chicken meat, which is into a product.One of the processed products of chicken meat is sausage.Sausages are meatbased products that are mashed with or without the addition of other food ingredients and food additives that are permitted and inserted into the sausage sleeve with or without the cooking process (BSN, 2015).Currently, food products are generally produced not only to meet nutritional needs, but begin to be more towards fulfilling health aspects or functional foods.
Dayak onion is a plant that is often used by the people of Central Kalimantan and empirically used by local residents as a medicinal plant.According to Upadhyay et al. (2013) dayak onion can be used as a medicinal plant in preventing breast cancer because of its function as an immunostimulant, anti-inflammatory, anti tumor, antioxidant and heart protection in coronary heart patients.The addition of dayak onions as a source of natural antioxidants is expected to inhibit oxidation in chicken sausages and increase the interest of local people to consume chicken sausages which act as functional foods.Functional food is food that not only provides essential nutrients to the body.But it also has a good impact on health and can be consumed as daily food.Therefore, the addition of dayak onions to sausage products is expected to produce functional processed meat products, especially chicken sausages.Based on this description, it is necessary to develop functional food that utilizes the potential of local plants in Indonesia and is interested in conducting research on the local potential of dayak onions added to chicken sausage with a focus on analysis based on physical and chemical properties.

MATERIALS AND METHODS
This research was conducted from March to May 2024 at the Livestock Production Technology Laboratory of Politeknik Lamandau and Chem-mix Pratama Yogyakarta Laboratory.

Preparation of Fresh Dayak Onions Before Adding to Chicken Sausage
The ingredients used are fresh dayak onions taken directly from the polybag and then peeled first by cleaning the outer skin from the roots and soil.Then the roots and leeks of the dayak onios are separated.Next, the contents of the dayak onions are cleaned, then cut into small pieces, then mashed using a blender and then strained so that it is easier to mix into the chicken sausage mixture that will be made and homogeneous so that it is smooth and there are no grains left.

The Procedure for Making Chicken Sausage with The Addition of Dayak Onions
Sausage processing based on Arief et al. (2014) with modification of the addition of Dayak onions.Making sausages is done using chicken breast, grinding chicken meat using a food processor.Prepared raw materials, weighed according to the formula listed in table 1 The first ingredients that are mashed are chicken breast and ice cubes for 2 min.
Dayak onions, tapioca flour, some ice cubes, and skim milk are put into the food processor after the meat is mashed.The addition of ground pepper, vegetable oil, salt, is included then the addition of dayak onions is given according to the level of administration to the dough, namely with the addition of 0%, 2% and 4% dayak onions.and the dough is then homogenized.The finished dough is put in a stuffer and stuffed into a sausage sleeve.The dough is then steamed for 30 min and cooled.The sausage is then cut from its ties and ready to be tested.

Analysis Procedure
The observed response of the addition of dayak in chicken sausage products is physical properties and chemical characteristics.Testing of physical characteristics such as pH and aw is carried out using methods prescribed by AOAC (2005).The pH value is measured using a pH meter.The pH meter is calibrated at pH 4 and 7.The sausages are pierced with electrodes and left until the numbers indicated on the digital measurements do not change.Meanwhile, the measurement of sausage aw is measured using a calibrated aw meter.Four grams of mashed sausage are then placed in a measuring cup.The tool is run until it shows a completed mark.Sausage texture profile (Samuel and Peerkhan, 2020) measured with Perten Instrument TVT6700 Texture Analyzer.Sausage samples with a height of 25 mm are placed on the plate texture analyzer.The sample was measured with a 20 mm diameter cylindrical probe with a compression rate of 50% and a probe speed of 1 mm/s.The observed texture profile is hardness, compactness, gumminess, chewiness and chewiness of sausages.Testing of chemical characteristics such as water content and protein content was carried out using the method determined by AOAC (2012) A sample of chicken sausage of 2 g is put in the oven and heated at 100-105 °C for 8 h.Next, the sample is removed and cooled in a desiccator and then weighed using scale.
This method is repeated until it gains a fixed weight.while testing antioxidant levels was tested by means of the method according to the method of Farhan et al. (2012) using spectrophotometry with the DPPH method (2,2-diphenyl-1picrylhydrazy).Samples were taken as much as 10 grams mashed and macerated with 95% ethanol with a ratio of 1: 3 and soaked for 24 h closed.Then filtered the results of the marinade and then evaporated using a water bath so that a thick extract is obtained.Take as much as 1 ml of extract that has been diluted with ethanol added 1 ml DPPH then mixed then incubated in dark room conditions for 30 min.Its absorbance was measured at a wavelength of 517 nm using a UV spectrophotometer.

Experimental Design and Data Analysis
This study used a complete randomized design with a single factor, namely dayak onions.The number of dayak onions added consists of three levels, namely 1) Without the addition of 0% dayak onion, 2) Addition of 2% dayak onion and 3) The addition of 4% dayak onions as an ingredient in making chicken sausages and each level gets three repeats.The data obtained were analyzed with fingerprints (ANOVA) at a 95% confidence level, to determine the effect of treatment.If the treatment has a real or very real effect.So further tests were carried out using the Tukey test (Steel and Torrie, 1993).

Physical Properties of Sausages with The Addition of Dayak Onions
The results of physical characteristics testing are presented in table 2. The results of the analysis of the physical characteristics of sausages with the addition of dayak onions showed that the addition of dayak onions had a real effect (p < 0.05) on the pH and aw of sausages.The results of pH testing showed that the addition of dayak onions to sausages with levels of 0%, 2% and 4% was significantly different (p < 0.05) from control or without the addition of dayak onions.The higher the addition of dayak onions can lower the pH in sausages.The addition of dayak onions to all livestock products can reduce the pH content of the products to be produced.While according to Saragih et al. (2010) that the pH of dayak onions is 4.00 so that it also affects the pH of chicken sausages produced.The pH value in this study is T0 of 5.760 then T1 of 5.490 and T2 of 5.307.The pH value will affect the quality of the sausage to be produced.
The pH range of chicken sausage with the addition of dayak onions is among the ideal range of cooked sausages.In accordance with FAO (2007) the standard pH of sausages ranges from 5.6-6.0.Sausages with pH 5.6-6.0 have a higher DSA (water absorption) compared to low pH sausages.According to Hidayat et al. (2022), the effect of vitamin C on dayak onion has an effect on the decrease in pH in the study.
The aw value of chicken sausage with the addition of dayak onions with the level of adding dayak onions of 0%, 2% and 4% proved to be significantly different (p < 0.05) compared to (0%) without the addition of dayak onions.The higher the level of adding dayak onions caused the aw value to experience a significant increase, namely in T0 treatment of 0.917, then T1 of 0.943 and T2 treatment of 0.973.This can be cause by the high water content of dayak onions, namely as according to Nur Hidayat et al.
(2022) the water content of dayak onions is 52.24% so in this study the effect on the higher aw that will can be produced.The aw value can be used as an indicator to predict food stability and security because aw is the amount of free water that can be used by microbes to grow.Meanwhile, according to Schmidt (2004) factors that affect the aw value in food products are functions of time and temperature, air pressure, and the composition of a food.So that the aw value in chicken sausages with the addition of dayak onions is included in the safe category.According to Aksoy et al. (2019) Products with an aw value of 0.80-0.99have a high moisture content and can generally be overgrown by all types of microorganisms and mold 0.60-0.70.

Sausage Texture Profile
The results of the analysis of the sausage testur profile with the naming of dayak onion ingredients in table 3 show that in the hardness of chicken sausage with the addition of dayak onions has a significant effect (p < 0.05) on the hardness value of chicken sausage.Product hardness indicates the pressure exerted on the product so that the product can be destroyed.The hardness of chicken sausage products with the addition of dayak onions can also be influenced by the fat content of each ingredient such as the fat content of dayak onions and the fat content of tapioca flour.

Meanwhile, according to Hidayat et al.
(2022), the fat content of dayak onions is (0.96%), while according to Malini (2016) the fat content of tapioca flour is (0.34%), so based on this, dayak onions have a higher fat content than tapioca flour.So that the addition of dayak onions is very influential (p < 0.05) on the level of sausage hardness that will be produced.As for the T0 treatment, the hardness texture profile is 24.35 (Kg, m, sˉ²), then T1 is 32.75 (Kg, m, sˉ²) and in T2 the hardness is 28.70 (Kg, m, sˉ²).The addition of dayak onions can increase the hardness of sausages.Low fat content will result in harder sausages.

TO T1 T2
According to Yum et al. (2018), high fat content in flour allows for a greater number of fat globules, resulting in lower proteinprotein and protein-lipid interactions.This low interaction causes a decrease in the hardness value of the resulting sausage.
Based on this study, the hardness of sausages will decrease with increasing water content, as in the treatment of adding dayak onions to sausages, also increasing water content so that sausage hardness can decrease due to high water content.Compactness is the extent to which a material can change shape before breaking.The addition of dayak onions has a significant effect (p < 0.05) on the compactness of chicken sausages.The compactness value of T0 is 0.354, then T1 is 0.414 and T2 is 0.469, meaning that the greater the percentage of adding dayak onions can increase the compactness value of chicken sausage.High compactness indicates that the sausage is more difficult to break so it requires greater chewing power.
According to Levine and Finley (2018) Gumminess is the energy needed to break down semi-solid food into a state ready for swallowing.Table 3 shows that the addition of dayak onions has a significant effect on the gumminess of chicken sausages.The addition of dayak onions increases the value of gumminess so that it is even higher.T0 treatment (Without the addition of dayak onions) gumminess value of 0.3904 (Kg,m,sˉ²), then T1 treatment (2% addition of dayak onions) resulted in a gummines value of 9.534 (Kg,m,sˉ²), and T2 treatment (4% addition of dayak onions) resulted in a gumminess value of 13,629 (Kg,m,sˉ²).This shows that the addition of dayak onions increases the value of gumminess so that it is higher.Low gumminess indicates that the resulting sausage is more easily crushed when chewed.The low value of gumminess is due to the low hardness of sausages.
Physical elasticity is a condition in which the return of damaged material becomes its previous condition after the energy that has been damaged is lost.The addition of dayak onions has a significant effect (p < 0.05) on the chewiness of chicken sausages.The addition of dayak onions increases the chewiness value so that it is higher.T0 treatment (Without the addition of dayak onions) chewiness value of 0.404 then T1 treatment (2% addition of dayak onions) resulted in chewiness value of 0.773 and T2 treatment (4% addition of dayak onions) resulted in chewiness value of 0.872 this shows that the addition of onions can affect the chewiness of sausages to be produced.Soeparno (2005) stated that the high DSA (water absorption) resulted in less water being lost during the sausage cooking process, causing better tenderness and texture of the sausage.This is in accordance with the results of water content testing that the addition of dayak onions can increase the water content of sausages.
Chewiness is the energy of chewing solid food to a state ready to be swallowed.Table 3 shows the addition of dayak onions with a significant effect (p < 0.05) on the chewiness value of sausages.The lower chewiness of the sausage indicates that the chewing power required is also lower.Based on the test results, the addition of dayak onions increases the chewiness value, causing high chewing power to be required.

Chemical Properties and Antioxidants of Chicken Sausage
Based on the results of the analysis of the chemical characteristics of chicken sausages with the addition of dayak onions in table 3, data on water content, protein content and antioxidants are presented.The moisture content parameter of adding dayak onions is very different (p < 0.05) from the moisture content of sausages.The addition of dayak onions with different levels, namely at the level of 2% and 4% has an effect on increasing the water content of sausages.The moisture content in food is very influential because it will affect the general storage.So that if the moisture content is high, it is easy for bacteria, mold, yeast to grow so that there will be changes in the food (Saragih, 2014).The average water content of chicken sausages with the addition of dayak onions in this study T0 was 69.43%, then T1 was 69.95% and T2 water content was 71.62%.According to Hidayat (2022), the moisture content of dayak onions is 52.24%, so this can be a factor that affects the addition of dayak onions to chicken sausages experiencing a significant increase in water content at each level of addition.
While the water content of tapioca flour is only around 11.10%.So that the dominant influence that affects the increase in sausage water content with the addition of dayak onions is due to the addition of dayak onions.Protein content of chicken sausage with the addition of dayak onions can be seen in table 4. Based on the data in table 4, it is known that chicken sausages with the addition of dayak onions differ markedly (p < 0.05) to protein levels, namely the addition of dayak onions can reduce sausage protein levels.Protein levels decreased after adding dayak onions.The lowest protein content was in T2 treatment of 10.82%, then T1 of 11.23% and the highest in T0 treatment (without the addition of dayak onions) of 11.97%.Based on these data, it can also be seen that from the treatment of T1 to T2 protein levels have decreased.This is due to an increase in the water content of the product so that the percentage of protein is lower.The minimum standard protein content in chicken sausages according to BSN, (2015) is 13%.This can be interpreted that the protein content of this study is in the good category.High meat protein content causes increased ability to retain meat water thereby reducing free water content, and vice versa (Khasrad et al. 2016).In addition, according to Herlina et al. (2015).Sausage processing, moisture content greatly affects the texture of the sausages produced.The higher the moisture content of the sausage, the softer the texture of the sausage will be.In addition, the moisture content of the research results greatly affects the quality of foodstuffs, because water can affect the appearance, texture, and taste of food (Praseptiangga, 2016).
Antioxidant analysis in this study was carried out by DPPH inhibition analysis (2.2-diphenyl-1picrylhydrazil).Thedifference in the level of adding fresh dayak onions to the study chicken sausages showed significantly different results (p < 0.05).The data in table 4 averaged each treatment on T0 by 37.37%, T1 by 41.53% and T2 treatment by 47.32%.This shows that there was a significant increase in antioxidant activity with the addition of dayak onions to sausages.

CONCLUSIONS
Chicken sausage with the addition of dayak onions at different levels of addition can affect the pH, aw value, texture profile, moisture content, protein content and antioxidants.The addition of dayak onions significantly increases antioxidant levels in chicken sausages and makes sausages redder than without the addition of dayak onions.

Table 1 .
Chicken sausage formulation with the addition of dayak onions

Table 3 .
Texture profile of chicken sausage with the addition of dayak onions

Table 4 .
Chemical and antioxidant properties of chicken sausage with the addition of dayak onions