Efek Marinasi Ekstrak Tepung Batang Kecombrang Terhadap Sifat Fisik Dan Organoleptik Daging Broiler

Rahayu, Pudji; MIWADA, I N. S.; Okarini, Ida Ayu

doi:10.24843/mip.2020.v23.i03.p04

Cited by 4 publications

(5 citation statements)

References 5 publications

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“…This means that marination using Garcinia atroviridis can maintain the freshness and quality of meat because the acid in Garcinia atroviridis is presumed to contain anti-microbial compounds. Rahayu et al, (2020) stated that the color of the meat at the yellowish level (b *) for marination treatment using kecombrang stem flour was between 4.44-5.59. Whereas the sample in this study had yellowish levels of 5.74-5.77.…”

Section: The Color Of the Culled Chicken Meat After Marinating Using Garcinia Atroviridismentioning

confidence: 99%

The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat

Patriani

Hafid

2021

JITEK

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A method to improve the physical quality of culled chicken meat is required due to the tough texture and faint color of culled chicken meat. High protein content in culled chicken meat makes it easy to experience quality degradation. One of the methods to maintain the quality of post-harvest chicken meat is using spices. Gelugur acid (Garnicia atroviridis) is a spice for cooking spice, sweets, herbs, deodorizing fresh fish, and even cleansing fish before it proceeds into the processing stage. This study aimed to determine the concentration of Garcinia atroviridis which is effective to improve the physical quality of culled chicken meat. This study used a randomized design with 4 treatments and 5 replications. The treatments consisted of T0: without marination using Garcinia atroviridis (as control), T1: marination in 50 g of Garcinia atroviridis + 1000 mL aquadest, T2: marination in 50 g of Garcinia atroviridis + 750 mL aquadest, T3: marination in 50 g of Garcinia atroviridis + 500 mL aquadest. The parameters were the physical quality of meat consisting of meat pH, water holding capacity, tenderness, cooking loss, drip loss and meat color. Based on the results of the study, Garcinia atroviridis marinade had significant effect (P <0.05) on the pH value of the meat, cooking loss, drip loss, tenderness, water holding capacity, and meat brightness. It was concluded that the marination of meat at concentration of 50 g of Garcinia atroviridis + 1000 mL aquadest (T1) was effective in maintaining the pH value, reducing meat drip loss, increasing water holding capacity, increasing tenderness, brightening the color of the meat and maintaining the freshness of the refined culled chicken meat. Marination of meat in concentration of 50 g Garcinia atroviridis + 750 mL aquadest (T2) was also effective in reducing cooking loss of culled chicken meat.

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Section: The Color Of the Culled Chicken Meat After Marinating Using Garcinia Atroviridismentioning

confidence: 99%

The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat

Patriani

Hafid

2021

JITEK

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“…One container served as the marination/treatment variable, while the other container acted as the non-marination/control variable. To distinguish between the two, labels were assigned to each container, clearly indicating their respective variables (Rahayu et al, 2020).…”

Section: Preparation Of Chicken Meatmentioning

confidence: 99%

“…Various marination durations were employed, namely 0 hours (P0), 1 hour (P1), 3 hours (P3), 6 hours (P6), and 9 hours (P9). Following the marination process, pH measurements and cooking loss experiments were conducted (Rahayu et al, 2020).…”

Section: Marination Process Of Chicken With Eleutherine Bulbosa Powdermentioning

confidence: 99%

Application of Dayak Onion (Eleutherine bulbosa Urb.) as a Preservative for Animal Protein: Chicken Meat

Riadh,

Paramita,

Yadi

2024

IJMABER

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The adoption of chicken meat as the primary protein source remains limited in Indonesia due to restrictions on its shelf life. Marinating chicken meat with Dayak onion, known for its antibacterial and antioxidant characteristics, can prolong the meat's shelf life. This research evaluates the efficacy of Dayak onion as a natural preservative for animal protein, specifically chicken meat. The study used a qualitative experimental design featuring both control and treatment groups. The experiment involved testing the pH value and cooking loss value of chicken meat that has been marinated with Dayak onion powder (treatment) and chicken meat that had not been marinated (control). The process of data analysis commenced with the application of the Saphiro-Wilk Test to ascertain the nature of the distribution. If the distribution is found to be normal, the subsequent step involves conducting the Independent-T test. Conversely, if the distribution is determined to be non-normal, the Mann-Whitney Test is employed instead. The research findings indicated that Dayak onion has a notable effect on maintaining the pH level of chicken flesh after 9 hours, as opposed to untreated chicken meat (p0.05). The overall findings demonstrate the capacity of Dayak onion as an organic preservative for chicken meat.

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“…Kelarutan karbohidrat kelor dalam air memiliki kekuatan ionik yang rendah sehingga terjadi peningkatan kelarutan pada proteinnya. Protein yang tinggi pada perlakuan ekstrak daun kelor maupun bubuk diduga karena kehadiran kation divalent kelor seperti Magnesium (Rahayu et al, 2020). Karbohidrat yang terdapat pada daun kelor adalah karbohidrat non struktural (larut dalam air) seperti glukosa, fruktosa, raffinose, sukrosa, dan pati (Sánchez-Machado et al, 2010).…”

Section: Hasil Dan Pembahasanunclassified

Chemical Quality of Bali Beef Marinated in Moringa Oleifera Leaves Extract, Moringa Oleifera Leaves Tea, and Moringa Oleifera Leaves Powder

I. M. P.,

SRIYANI,

WIBAWA

2024

MIP

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Moringa oleifera leaves contain antioxidant compounds that play a role in preventing lipid oxidation in beef. This study aimed to find out the best product and comprehend the chemical quality of the result of marinated bali beef with moringa oleifera leaves extract, moringa oleifera leaves tea, and moringa oleifera leaves powder. Ma- rinating in this study was conducted for 1 hour at cold temperatures. The research design used was a completely randomized design with 4 treatments and 4 replications. The four treatments were meat that was not marinated (P0), 0,4% of moringa leaves extract marinated meat (P1), 0,4% of moringa leaves tea marinated meat (P2), 0,4% of moringa leaves powder marinated meat (P3). The variables observed were moisture, ash, protein, fat and carbohy- drate. The results indicated that the marinated bali beef in moringa leaves extract, moringa leaves tea, and moringa leaves powder had a significant effect (P<0,05) on protein content which tended to increase and the fat content decreases, but had no significant effect (P>0,05) on moisture, ash, and carbohydrate contents. From the results of this study, it can be concluded that for marinating bali beef, the best used is moringa oleifera leaves powder filtrate of 0,4% which can increase the protein content and decrease the fat content of bali beef.

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Efek Marinasi Ekstrak Tepung Batang Kecombrang Terhadap Sifat Fisik Dan Organoleptik Daging Broiler

Cited by 4 publications

References 5 publications

The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat

The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat

Application of Dayak Onion (Eleutherine bulbosa Urb.) as a Preservative for Animal Protein: Chicken Meat

Chemical Quality of Bali Beef Marinated in Moringa Oleifera Leaves Extract, Moringa Oleifera Leaves Tea, and Moringa Oleifera Leaves Powder

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