Table 3. pH and color of sausage formulated with different amounts of cacao husk powder

Traits			Adding levels of cacao bean husk powder (%)
Traits			0 (control)	0.25	0.5	0.75	1	2
pH		Raw	5.89±0.36^a	5.87±0.04^ab	5.86±0.02^ab	5.84±0.02^b	5.85±0.01^b	5.85±0.02^b
pH		Cooked	6.09±0.04^a	6.09±0.01^a	6.08±0.02^a	6.08±0.03^a	6.07±0.01^a	6.11±0.01^a
Color	Row	CIE L*	76.50±0.85^a	74.36±1.61^b	71.24±1.50^c	69.99±1.01^d	66.49±1.39^e	64.45±0.98^f
		CIE a*	4.38±0.72^f	5.30±0.16^e	5.72±0.33^d	6.10±0.17^d	7.18±0.37^c	7.81±0.42^b
		CIE b*	17.69±0.19^a	17.38±0.75^ab	17.20±1.11^ab	16.75±0.59^bc	16.53±0.40^c	16.18±0.48^c
	Cooked	CIE L*	76.62±0.60^a	74.77±1.02^b	72.25±1.25^c	70.47±1.35^d	66.75±1.24^f	64.20±0.77^g
		CIE a*	3.44±0.2^g	3.25±0.16^g	3.73±0.33^f	4.07±0.19^d	5.15±0.34^c	5.83±0.35^b
		CIE b*	16.88±0.22^a	16.49±0.19^ab	16.18±0.75^b	15.55±0.58^c	15.33±0.41^c	14.69±0.19^d

Do not observed in the reference.
Mean in the same row with different letter are significantly different (p<0.05).