Product Development of Cricket Powder-Enriched Chicken Sausage
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Abstract
This research aimed to investigate the basic formulation of chicken sausage, determine the appropriate level of cricket powder supplementation, and evaluate consumer sensory acceptance of cricket-supplemented chicken sausage. Three basic chicken sausage formulations were developed and evaluated to select the most acceptable formula. The selected formulation was then supplemented with dried cricket powder at levels of 0, 9, 12, and 15% of the chicken breast weight. Sensory evaluation was conducted using a 9-point hedonic scale to assess appearance, color, odor, taste, texture, and overall acceptability by 50 untrained panelists. Statistical analysis was performed using analysis of variance (ANOVA) and Duncan’s New Multiple Range Test. The results showed that the first basic formulation received the highest overall acceptability score (6.90±1.44). Increasing levels of cricket powder supplementation resulted in a darker color and a rougher texture of the sausage products. However, chicken sausage supplemented with 9% cricket powder showed the highest sensory acceptance scores in all attributes, with an overall acceptability score of 6.33±1.09. In addition, cricket powder supplementation improved the nutritional value of the product, particularly in terms of protein, iron, and calcium contents compared with the control formulation. Therefore, supplementation with 9% cricket powder was considered the most suitable level for developing chicken sausage products, as it enhanced nutritional value while maintaining acceptable sensory characteristics among consumers.
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