This research was aimed to determine the quality properties, the microstructure of chicken
sausage and Thiobarbituric acid (TBA) values with locally Indonesia red beetroot powder.
The main ingredients of chicken sausage-making in this research were broiler chicken,
filler, binder, beetroot powder, and spices. Red beetroot powder function as a filler was
substituted tapioca starch in chicken sausage batter in three different levels. The
combination of red beetroot powder with level 0, 1.0, 2.0 and 3.0% of total batter and
shelf life at room temperature for 0, 1, 2 and 3 days. Each treatment consisted of five
replications. The variables observed using quality properties (moisture, ash, fat, protein,
crude fiber and calorie), microstructure and peroxide value of chicken sausage. The data
of quality properties and peroxide value were analyzed by using one-way analysis
(ANOVA) of Completely Randomized Design. The differences between means were
analyzed by Duncan's New Multiple Ranges Test. The data of microstructure was
analyzed by descriptive analyses. The moisture, protein, fat and ash contents for chicken
sausages were significantly different (p<0.05). The chicken sausage with 2% substitution
of beet powder produced chicken sausages with a high protein content of 14.77±0.02%
while a low-fat content is 0.42±0.01%. Thiobarbituric acid (TBA) values of chicken
sausages increased throughout the three days of room temperature storage (38°C).
Chicken sausage formulated with red beetroot powder showed a significantly lower TBA
value compared to the samples without red beetroot powder (p<0.05). In conclusion, a
higher level of beetroot powder will improve the quality of chicken sausage and also the
microstructure. The best level of beetroot powder addition was 2.0%. The addition of
beetroot powder able to maintain fresh sausage conditions up to 2 days of storage at room
temperature.