The Scientific Writing and Intellectual Property Rights Innovation Institute of Universitas Sumatera Utara has once again earned recognition in the field of research and innovation. The Ministry of Law of the Republic of Indonesia has officially granted a Simple Patent certificate with the number IDS000014476 for an innovation in livestock product processing technology. The invention develops a method for processing aging chicken sausages using fenugreek paste (Trigonella foenum-graecum) to improve quality.
The innovation provides a solution to address various problems and limitations encountered in chicken meat sausage processing methods. In general, the sausage-making industry heavily relies on synthetic emulsifying and binding agents, such as Sodium Tripolyphosphate. At the same time, current consumer demand is increasingly high for food products made from more natural ingredients. To address this challenge, Ir. Peni Patriani, S.Pt., M.P., IPM, ASEAN Eng., introduced the use of fenugreek paste as a functional additive that acts as a natural emulsifying, stabilizing, and binding agent in sausage dough. The use of fenugreek paste has advantages that other synthetic emulsifiers do not have due to its galactomannan content. This macromolecular compound is able to interact with proteins in chicken meat during the heating process. This interaction results in the formation of a stable gel matrix and increases the capacity of the dough to bind water and fat.
The use of fenugreek paste in sausage formulations can inhibit bacterial growth and improve physicochemical quality by producing a softer and chewier sausage texture. Not only does it excel in terms of physicochemical properties, but the organoleptic (sensory) quality of these chicken sausages also improved very satisfactorily. Natural aromatic compounds from fenugreek seeds have been proven effective in neutralizing the characteristic fishy odor of spent chicken meat. The fenugreek paste emulsifier can also naturally brighten the color of the final product, eliminating the need for additional artificial coloring. This innovation is highly relevant to the objectives of SDG 2, namely Zero Hunger, which focuses on efforts to end hunger, achieve food security, and improve nutrition. By improving the nutritional quality of chicken sausages and extending the product's shelf life, this innovation supports better and more nutritious food availability. In addition, this invention also supports healthy lives and well-being, or SDG 3, by reducing synthetic chemical additives.