Published in Scientific Papers. Series D. Animal Science, Vol. LXIV, Issue 2
Written by Delly RUMONDOR, Moureen TAMASOLENG, Heidy MANANGKOT, Rahmawaty HADJU, Wahidah MA’RUF
The purpose of this study was to evaluate the microstructure of the sausage meat of laying hens without giving Angkak (0%), with 0.5% Angkak, 1% Angkak and 1.5% Angkak and storage at 0 days, 10 days, 20 days and 30 days at 50C with the method Scanning Electro Microscope (SEM). The method used is descriptive observation using a Scanning electron microscope. The results showed that the higher the addition of Angkak concentrations in sausages the greater the cavity on the surface of the sausage structure. At 0 day storage, the surface of the structure was still compact and there was little bacterial contamination. After 10 days of storage, the surface texture began to loosen and the cavities began to spread. Storage for 20 days the surface texture of the sausage is more cavity and begins to grow bacteria. 30 days of storage, there was a visible growth of fungus on the surface of the meat sausage. The conclusion is that the addition of Angkak affects the formation of starch granules and texture on the sausage surface. At 20 days of storage there was no effect of preservation on the addition of Angkak, it was shown the growth of bacteria and fungi. Furthermore, the 30 day shelf life creates a new ecosystem that allows mold to appear on the surface of the sausages.
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