Abstract:
This research study was conducted with the aim of developing a non-meat sausage using
local kohila and assess its physicochemical and sensory properties. Four treatments were
prepared using 50% Lasia root and 50% chickpea flour (control), 50% Lasia root and sweet
potato flour (T1), 50% Lasia root and bread crumble (T2), and 50% Lasia root and pumpkin
flour (T3). The ash content of the treatments was analyzed, and a significant difference was
observed among the treatments. T3 showed the highest ash content, while the control had
the lowest. The moisture content ranged from 58.9 to 60.4%, and the fat content ranged
from 1 to 5%. Sensory evaluation was conducted, and no significant difference was
observed among the treatments for appearance, color, aroma, texture, mouth feel, and
overall acceptability. However, the taste of T1 was significantly preferred compared to the
other treatments.
This study demonstrated that a non-meat sausage using local kohila as the base ingredient
can be developed and has acceptable sensory properties. The study's findings have
significant implications for the development of alternative protein sources, especially for
individuals who follow a vegetarian or vegan diet. However, further research is needed to
optimize the formulation and processing of the non-meat sausage to improve its nutritional
value and texture.
