KARAKTERISTIK TEKSTUR, KIMIA DAN ORGANOLEPTIK SOSIS AYAM BERDASARKAN PENAMBAHAN TEPUNG ALBEDO BUAH SEMANGKA KUNING (Citrullus vulgaris Schard)

Watermelon fruit is in great demand by the public but the waste as watermelon rind is not optimally utilized, so product innovation is needed by utilizing yellow watermelon albedo as a functional food. Yellow watermelon albedo can be utilized as a sausage chewing material because it contains 21,03% pectin which is generally used as a gelling agent and is rich in antioxidants because it contains vitamin C and lycopene. This study aimed to determine the effect of adding yellow watermelon albedo flour on physicochemical and organoleptic characteristics. The research design used was a completely randomized design (CRD) with the factor studied was tapioca flour with the addition of yellow watermelon albedo flour consisting of four levels and three replications, namely SAS 0: 100% (control)+0%; SAS 1: 75% + 25%; SAS 2: 50% + 50%; SAS 3: 25% + 75%; SAS 4: 0% + 100%. The parameters tested were water content, ash content, protein content, fat content, carbohydrate content, antioxidant content, texture analyzer and organoleptic test. The results showed that the addition of yellow watermelon albedo flour had a
significant effect (P<0.05) on moisture content, ash content, antioxidant content, texture test, and organoleptic test, but for protein content, fat content, and carbohydrate content did not show a significant effect (P>0.05). The best treatment results that can be accepted by panelists are in the SAS 1 treatment (75% + 25%) with a favorability score of 3.80.