This research aims to develop plant-based Thai traditional sausage (Sai oua) using young jackfruit as the main raw material to serve as a meat alternative. The study covers formula development and changes in physical and chemical properties during product preservation. Young jackfruit possesses dominant meat-like fiber properties and effectively absorbs the aroma and taste of spices. Key findings include:

• Young jackfruit boiled at 100 degrees Celsius for 30 minutes exhibits fibers closest to cooked chicken.
• During storage at different temperatures, color and Water Activity (Aw) showed slight changes.
• The pH value decreased, while Thiobarbituric Acid Reactive Substances (T-BARS) increased.
• In terms of texture, toughness increased and elasticity decreased compared to the control formula.

This study suggests that young jackfruit is a suitable raw material for plant-based sausage production and serves as a viable alternative to processed meat products.