FORTIFICATION OF TRADITIONAL BALINESE ORET SAUSAGE WITH CHICKEN FEET SKIN COLLAGEN: EFFECTS ON PHYSICOCHEMICAL PROPERTIES, TEXTURE, COLOR, AND SENSORY ACCEPTANCE

Abstract

Oret sausage, a traditional Balinese product made from chicken offal and blood, is limited by its nutritional value and less favorable sensory characteristics. This study evaluated the effects of chicken feet skin fortification on the physicochemical properties, amino acid profile, texture, color, and sensory acceptance of oret sausage. A completely randomized design (CRD) was employed with four levels of chicken feet skin addition (0%, 5%, 10%, and 15%), each with four replications. Analyses included proximate composition (moisture, protein, fat, ash), antioxidant capacity, texture profile (hardness, cohesiveness, chewiness), color (CIE L*, a*, b*), amino acid composition (via HPLC), and sensory evaluation using a hedonic scale by 20 semi-trained panelists. The results showed that fortification with chicken feet skin significantly increased protein content from 21.10% (control) to 23.38% at the 15% addition level (P<0.05), and also improved pH and antioxidant capacity. However, higher levels of chicken feet skin resulted in a significant reduction in hardness (from 2548.66 g to 1080.92 g, P<0.05), indicating a softer texture, while lightness increased and redness decreased. Sensory evaluation indicated that up to 5% addition, there were no significant differences in color, texture, or overall acceptance compared to the control (P>0.05), whereas at 15% addition, aroma and flavor were significantly enhanced (P<0.05). In conclusion, fortification of oret sausage with up to 15% chicken feet skin can improve its nutritional quality and certain sensory attributes, particularly protein content, antioxidant capacity, aroma, and flavor, although changes in texture and color should be considered in future product development.