The effect of marination using sweet basil (Ocimum basilicum) spices on the physical quality of local chicken meat

Wahyuni

2022

Traditional seasoning in livestock products is one of the efforts to provide safe and sustainable food. Cikala acid (Etlingera elatior) is usually used as traditional spices and herbs with a fresh aroma. The purpose of this study was to determine the effectiveness of cikala acid marinade (Etlingera elatior) on the physical quality of kampong chicken meat during shelf life of 24 to 48 hours. This study used a completely randomized design with a factorial pattern with 4 treatments and 4 replications. The materials used were kampong chicken breast and 0%, 2%, 4%, and 6% cikala acid (Etlingera elatior). The results showed that 4% cikala acid can maintain the pH value, reduce cooking loss, and increase tenderness. In addition, cikala acid marinade was also effective in maintaining water content, freshness, and colour during shelf life. The conclusion is that Kampong chicken meat marinated with 4% cikala acid extract can improve physical quality during shelf life of 48 hours. This also proves that the use of cikala acid (Etlingera elatior) is an alternative in improving the quality of kampong chicken meat as a safe and sustainable food.

Section: Percentage Of Cooking Losssupporting

confidence: 92%

“…Meat pH. AMT16M which has been calibrated using KCl is used to measure pH [7]. The pH meter was inserted into the kampong chicken meat.…”

Section: Parameters Of Meat Qualitymentioning

confidence: 99%

“…Penetrometer for measuring meat tenderness [9] and calculated by the following formula: [7]. A moisture meter is turned on then adjust the scale and prick the sensor needle on the meat.…”

Section: Tendernessmentioning

confidence: 99%

“…Colour measurement was using the AMT 501 Colorimeter [7]. The colourimeter was pre-calibrated on black and white.…”

Section: Meat Colormentioning

confidence: 99%

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Physical quality of kampong chicken meat with cikala acid (Etlingera elatior) marinades at different shelf life

Wahyuni

2022

“…The appropriate method to improve the quality of native chicken meat is needed to overcome these various problems. One of the alternatives to improve the quality of livestock products is by using spices that are abundant and available around and relatively have low prices [1][2][3][4][5]. Consideration to the quality of native chicken meat should be given, especially physical quality, which is a requirement and quality of post-harvest meat.…”

Section: Introductionmentioning

confidence: 99%

The effectiveness of Honje (Etlingera elatior) biomass to improve the physical quality of native chicken meat

Hafid

Wahyuni

et al. 2022

Self Cite

Improving physical quality of native chicken meat is important to increase consumer acceptance. Native chicken meat is known to have tough texture and dark colour hence it is less favoured by consumers. One method to improve physical quality is by using cheap and abundant spices. Honje (Etlingera elatior) is a gnarled fruit with slightly sour taste from kecombrang flowers that is usually used as a spice. The research design used a completely randomized design with 4 treatments and 6 replications. The treatments consisted of P0: without marination using Honje Fruit, P2: Marinade 2 grams of Honje Fruit, P2: Marinade 4 grams of Honje Fruit and P3: Marinade 6 grams of Honje Fruit. The parameters in this study were physical quality of the meat which consisted of pH value, water content, tenderness, cooking loss, and meat colour. The results showed that marinade of 4 grams of Honje Fruit was effective in maintaining the pH value of meat, reducing the percentage of cooking loss, and increasing tenderness. Marinade using Honje Fruit was also effective in maintaining the moisture content of the meat, increasing the brightness, maintaining the freshness of meat by originating reddish and yellowish colours.

The influence of marinating with red ginger (Zingiber officinale var rubrum) biomass on the physical quality and sensory properties of buffalo meat

Rosadi

2023

Red ginger has active chemical compounds that are beneficial for health. Besides being abundantly available, red ginger also has potential as a natural preservative. The content of active chemical compounds, antimicrobial activity, and protease enzyme support natural preservation methods in the food industry. This study aimed to determine the effect of red ginger concentration on the physical and organoleptic qualities of buffalo meat. The research method was experimental using a completely randomized design with 4 treatments and 5 replications. The treatment consisted of R0 = 0%; R1 = marinade using 20% red ginger concentration; R2 = marinade using 40% red ginger concentration; R3 = marinade using 60% red ginger concentration. The results showed that red ginger concentration had a significant effect (P<0.05) on cooking loss and colour. Red ginger concentration had a very significant effect (P<0.01) on the pH value, tenderness, and aroma but had no significant effect (P>0.05) on the water content of buffalo meat. This research concludes that marinating using red ginger biomass can improve the physical and sensory qualities of buffalo meat during storage. Red ginger biomass had the potential as a spice that can be applied sustainably to improve the buffalo meat quality.