THE SHELF LIFE OF SAUSAGES PRESERVED WITH NATURAL PRESERVATIVES (BACTERIOCIN) AND ARTIFICIAL PRESERVATIVES (NITRITE)

Abstract

Processed foods such as sausages are easily spoiled or damaged due to their relatively high water content. Various 
preservatives can be added to sausages to maintain quality and extend shelf life. This study aims to determine the type of 
preservative that is good in extending the shelf life of sausages.  The levels of preservatives (P) used were (P1) control, 
(P2) nitrite 0.3% (b/b), and (P3) bacteriocin 0.3% (v/v) at storage period (S) of (S1) 0 days, (S2) 3 days, (S3) 6 days, 
and (S4) 9 days.  The observed variables were moisture content, ash, fat, protein, total plate count, and hedonic sensory 
analysis (color, aroma, taste, texture, and overall assessment).  The observation results were tested using Analysis of 
Variance (ANOVA), which DNMRT further tested at the 5% level.  The results showed that the interaction between P 
and S treatments had a significant effect (P < 0.05) on the hedonic organoleptic values of color, aroma, taste, texture, 
and overall assessment of sausages in each treatment.  The preservatives added (P) to the sausage had a significant 
effect (P<0.05) on the value of moisture content, ash, fat, protein, total plate number, and hedonic sensory assessment. 
In contrast, the S treatment had no significant effect (P>0.05) on each parameter observed.  Based on the results of the 
study, it can be concluded that the best treatment is P3S4 with preservatives used, namely bacteriocin and storage for 9 
days with a moisture content value of 58.51%, ash 2.93%, fat 5.40%, protein 14.95%, total plate number 6x104 cfu/g, 
and hedonic sensory analysis on color preferred (score 3.54), aroma preferred (score 3.59), taste preferred (score 3.86), 
texture preferred (score 3.88), and overall assessment preferred (score 3.81) by panelists.