Ecology, Environment and Conservation Paper

THE EFFECT OF DRYING EXPIRED SAUSAGE WASTE ON ITS NUTRITION CONTENT

Ren Fitriadi, Veryl Hasan, Mustika Palupi, Baruna Kusuma, Petrus Harry Tjahja Soedibya and Joni Johanda Putra

Abstract

Expired sausage waste can pollute the environment and is a good source of nutrition so that in this study it is used as an alternative raw material feed. The method used in this study is an experimental method with Factorial Completely Randomized Design (CRD) with 2 factors, namely temperature and time. The result obtained from this study was the best drying with temperature of 60 C for 20 hours which resulted in the best effect on water content reduction of 10.80%, 10.33% protein content, 13.22% fat content, 6.79% ash content, TBA (Thiobarbituric acid) value of 0.613 mg malonaldehyde/kg.