Physicochemical and Organoleptic Value of Horse Meat Sausages based on the Level of Carrot Flour Substitution

This research aims to determine the Physicochemical and Organoleptic Value of Horse Meat Sausages based on the level of carrot flour substitution. Experimental method with a Completely Randomized Design (CRD) with one factor, carrot flour substitution (10%; 20%; 30%;40% and 50%.) The parameters to be observed were chemical parameters (beta-carotene, ash, moisture and protein content), physical parameters (texture and color), as well as organoleptic parameters for hedonic and scoring methods (flavor, taste, color and texture). Observation data were analyzed using Analysis of Variance (ANOVA) at a significance level of 5% using Co-stat software. And continued with the Honestly Significant Difference (HSD) test at the same real level. The results show that the effect of the ratio of horse meat to carrot flour on sausage quality has a significantly different effect on ash content, water content, beta-carotene content, protein content, texture (N), hedonic organoleptic texture, flavor, taste, color and texture scoring. However, there was no significant difference in hedonic flavor, taste and color. Horse meat sausage and carrot flour with a ratio of 70%:30% is the best treatment which produces ash content of 5.28%, moisturer content of 62.53%, beta-carotene content of 3.41 mg/g, 7% texture 2.8 N, Color ( °Hue) 88 with the criteria of reddish yellow, flavor, taste, color that preferred by the panelists.