Abstract
The study investigated the use of Allium Jesdianum plant extract as a natural preservative in sausage dough at varying concentrations. After preparation, chemical and microbial tests were conducted on the samples at zero, 14, 28, and 42 days. The study found no significant changes in pH, moisture, fat, or protein content, but the control samples consistently had the highest total volatile nitrogen (TVN) levels. The peroxide test revealed a significant difference between the control and extract samples. Sensory analysis indicated a significant difference between the control and the 200 and 300 ppm extracts (P < 0.05). Addition of Jesdianum extract significantly reduced the total viable count and psychrophilic bacteria compared to the control, subsequently extending the shelf-life of the product to over 42 days. Overall, Allium Jesdianum extract, with its antioxidant and antimicrobial properties, is beneficial in preserving sausage products and can be recommended as a nitrite substitute.
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