Fortification of Chicken Sausages with Javanese Grasshopper Flour Improves Antioxidant Activity, Microbiological Safety, and Sensory Profile
Keywords:
Edible Insect Fortification, Javanese Grasshopper Flour, Chicken Sausage Nutrition, Antioxidant Activity, Microbial Safety, Sustainable Protein Source, Valanga nigricornis, Sensory Evaluation, Mineral EnrichmentAbstract
This research explores the potential of Javanese grasshopper (Valanga nigricornis Burm.) flour (JGF) as a sustainable fortification ingredient in chicken sausages, focusing on nutritional, functional, and sensory enhancements. A completely randomized design was employed to assess four formulations: a control (F0, 0% JGF) and three JGF levels at 5% (F3), 10% (F2), and 15% (F1). JGF-fortified sausages exhibited significantly higher protein, fat, and mineral content (calcium, zinc, magnesium, iron) compared to the control (p<0.05), alongside reduced carbohydrate and energy levels. All formulations achieved protein digestibility above 98%. Antioxidant activity, measured via DPPH and ABTS assays, was markedly elevated in JGF-fortified sausages, with F1 demonstrating the highest potency. Microbial analysis revealed lower total bacterial counts and no E. coli in JGF formulations, indicating improved food safety. Sensory analysis showed that F2 (10% JGF) was most preferred, despite slight reductions in color and texture appeal compared to the control. Principal component and hierarchical clustering analyses confirmed that JGF-fortified sausages outperformed the control in nutritional and antioxidant properties. These findings underscore the value of edible insects as innovative, nutrient-rich ingredients for advancing meat product quality and sustainability.
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