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Quality of Chicken Sausage Fortified with Nano-Calcium Duck Eggshell in Different Vacuum Packaging during Storage at -18ï‚°C

Jurnal Ilmu Ternak dan Veteriner · Vol. 26 No. 4 (2022) · hlm. 152–157

DOI
10.14334/jitv.v26i4.2900
ISSN
2252-696X, 0853-7380
Terbit
2022-01-20
Penerbit
APPERTANI
Bahasa
eng

Abstrak

This study aimed to determine the effect of fortification of duck eggshellnano-calcium and different types of packaging on the quality of chicken sausage. The sausage was made of duck eggshellnano-calcium, chicken fillet, sugar, garlic powder, salt, pepper, tapioca, ice, oil, soy protein isolate, sodium tripolyphosphate, monosodium glutamate, collagen casing, polyethylene, nylon, and retort pouch packaging. Treatment for fortification of duck eggshellnano-calcium was P0 (0%) and P1 (0.3%) of the total dough. Vacuum packaging treatments were K1 (polyethylene), K2 (nylon), and K3 (retort pouch). All chicken sausages were vacuum-packed and stored at -18°C for 0 and 14 days of observation. Parameters tested were water content, pH value, peroxide value, and total plate count. Data collected were analyzed by analysis of variance in a completely randomized design with factorial patterns and if there was a significant difference (P0.05) then further tested with Duncan's New Multiple Range Test. Sausage fortified with duck eggshell nano-calcium with vacuum retort pouch packaging was the best treatment with the lowest peroxide value at day 14 shelf life. Sausage fortified with nano-calcium duck eggshell with vacuum retort pouch packaging at day 14 shelf life had moisture (51.59%), pH value (6.83), peroxide value (64.64 meq O2/kg), and total plate count (3.50 X 103 cfu/g).

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  • Sultan Agung Islamic University
  • Politeknik Negeri Jember
  • Universitas Gadjah Mada
  • Universitas Jember
  • Riau University
  • Aligarh Muslim University
  • Badan Pengkajian dan Penerapan Teknologi
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Rekan penulisOrganisasiArtikel bersama
Veramita Nanda PradanaSultan Agung Islamic University1
Ratnawati RatnawatiSultan Agung Islamic University1
Sandy ChristionoSultan Agung Islamic University1
Islamy Rahma HutamiSultan Agung Islamic University1
Shaista AfrozAligarh Muslim University1
Amara Danish ClarasyaSultan Agung Islamic University1
Rayyan Orvin Pradipta AhmadSultan Agung Islamic University1
Amelia Febriani SubiyonoSultan Agung Islamic University1
Sri HartatikUniversitas Jember1
Yuny ErwantoUniversitas Gadjah Mada1
Edi SuryantoUniversitas Gadjah Mada1
Joni Murti Mulyo AjiUniversitas Jember1
Tri Agus SiswoyoUniversitas Gadjah Mada1
T LindriantiUniversitas Gadjah Mada1
Rusman RusmanUniversitas Gadjah Mada1
Huda OktafaPoliteknik Negeri Jember1
Hatmiyarni Tri HandayaniPoliteknik Negeri Jember1
Taufik Hainur RahmanPoliteknik Negeri Jember1
Taufik HidayatBadan Pengkajian dan Penerapan Teknologi1
Sumarto SumartoRiau University1
Suparmi SuparmiAfiliasi tidak diketahui1
Nur Ira SariRiau University1

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Sumber metadata: OAI-PMH (metadata jurnal) https://medpub.appertani.org/index.php/jitv/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Quality of Chicken Sausage Fortified with Nano-Calcium Duck Eggshell in Different Vacuum Packaging during Storage at -18ï‚°C</dc:title>
	<dc:creator>Prayitno, Agus Hadi</dc:creator>
	<dc:creator>Lorenza, Faradinda</dc:creator>
	<dc:creator>Suparmi, Suparmi</dc:creator>
	<dc:creator>Naafi’yan, Muhamad Hafiidh</dc:creator>
	<dc:subject xml:lang="en-US">Chicken sausage; Duck eggshell; Fortified; Nano-calcium; Vacuum-packaged</dc:subject>
	<dc:description xml:lang="en-US">This study aimed to determine the effect of fortification of duck eggshellnano-calcium and different types of packaging on the quality of chicken sausage. The sausage was made of duck eggshellnano-calcium, chicken fillet, sugar, garlic powder, salt, pepper, tapioca, ice, oil, soy protein isolate, sodium tripolyphosphate, monosodium glutamate, collagen casing, polyethylene, nylon, and retort pouch packaging. Treatment for fortification of duck eggshellnano-calcium was P0 (0%) and P1 (0.3%) of the total dough. Vacuum packaging treatments were K1 (polyethylene), K2 (nylon), and K3 (retort pouch). All chicken sausages were vacuum-packed and stored at -18°C for 0 and 14 days of observation. Parameters tested were water content, pH value, peroxide value, and total plate count. Data collected were analyzed by analysis of variance in a completely randomized design with factorial patterns and if there was a significant difference (P0.05) then further tested with Duncan's New Multiple Range Test. Sausage fortified with duck eggshell nano-calcium with vacuum retort pouch packaging was the best treatment with the lowest peroxide value at day 14 shelf life. Sausage fortified with nano-calcium duck eggshell with vacuum retort pouch packaging at day 14 shelf life had moisture (51.59%), pH value (6.83), peroxide value (64.64 meq O2/kg), and total plate count (3.50 X 103 cfu/g).</dc:description>
	<dc:publisher xml:lang="en-US">APPERTANI</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2022-01-20</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://medpub.appertani.org/index.php/jitv/article/view/2900</dc:identifier>
	<dc:identifier>10.14334/jitv.v26i4.2900</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Ilmu Ternak dan Veteriner; Vol 26, No 4 (2021): December 2021; 152-157</dc:source>
	<dc:source>2252-696X</dc:source>
	<dc:source>0853-7380</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://medpub.appertani.org/index.php/jitv/article/view/2900/2319</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Jurnal Ilmu Ternak dan Veteriner</dc:rights>
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