Organoleptic properties of Free-range chicken meat with the pineapple fruit juice marination

Nuraini, Nuraini; Hafid, Harapin; Patriani, P; Sepriadi, S; Ananda, Siti Hadrayanti

doi:10.1088/1755-1315/782/2/022078

Cited by 8 publications

(6 citation statements)

References 1 publication

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“…The measurement of the organoleptic test according to [11] was using 20 trained panellists to measure tenderness, aroma, colour, and taste. The tenderness assessment is based on the assessment in Table 1…”

Section: Measurement Of the Buffalo Meat Organoleptic Qualitymentioning

confidence: 99%

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

Patriani

Rosadi

2023

IOP Conf. Ser.: Earth Environ. Sci.

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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.

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Section: Measurement Of the Buffalo Meat Organoleptic Qualitymentioning

confidence: 99%

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

Patriani

Rosadi

2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…Pecahnya protein pada daging akan menyebabkan enzim katepsin aktif sehingga keempukan dapat meningkat. Hal ini berarti sesuai dengan berbagai penelitian bahwa asam organik dalam buah maupun rempah dapat meningkatkan keempukan (Haikal dkk, 2021;Patriani et al, 2022) dan dapat meningkatkan tekstur daging (Nuraini et al, 2021;. Hasil penelitian pada total bakteri daging ayam afkir setelah marinasi pada masa simpan 24 jam sampai 48 jam dapat dilihat pada Tabel 2.…”

Section: Hasil Dan Pembahasanunclassified

Efektivitas Marinasi Menggunakan Jus Buah Asam Sihala (Etlingera elatior) Teradap Kualitas Fisik dan Mikrobiologis Daging Ayam Afkir

Patriani,

Hafid

2023

JGT

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Handling of chicken carcass after slaughter needs to be prioritized to guarantee safety and quality. One method that can be applied is marination using abundantly available spices. Sihala fruit (Etlingera etalior) is a spice that is usually used as a flavoring for arsik dishes typical of Batak, which has a slightly sour taste and fresh aroma. This study aimed to develop marination using Sihala tamarind spices to improve the physical and microbiological quality of meat of rejected layers during storage. The meat of rejected laying hens was marinated for 30 minutes using siala acid with concentrations of 0%, 15%, 30%, and 45%. Storage is carried out for 24 hours to 48 hours then, followed by physical and microbiological quality measurements. The results showed that the marination using siala acid significantly (P<0.01) improved physical quality, reducing the percentage of cooking loss, lowering the pH value, increasing tenderness, and maintaining meat moisture. Samples that were marinated using siala acid significantly (P<0.01) also experienced a decrease in microbial growth compared to the control. Overall, the best physical and microbiological qualities were the samples of culled chicken marinated using Sihala tamarind juice at a concentration of 30% and 45% during a 24-hour storage period. Marinating using siala acid fruit juice is an effective strategy to improve rejected chicken meat's physical and microbiological quality. The tamarind siala has the potential as a natural preservative in meat during storage for 48 hours.

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“…This means that the maximum storage time is only 4 days (H1). The higher the concentration of acid marinade, the better the texture of the beef jerky or processed meat, this is because the citric acid in tamarind can cut the structure of the meat, thus improving the structure of the meat [16]…”

Section: Texturementioning

confidence: 99%

Effect of Marinated Gelugur Acid (Garcinia atroviridis) on the Chemical and Organoleptic Quality of Rarit Beef

Maiza,

Patriani,

M.Silalahi

2023

jpi

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This study aims to determine the effect of using tamarind gelugur on the chemical and organoleptic quality of beef rarit. This research was conducted in September – December 2022 at the Research and Technology Laboratory, Faculty of Agriculture and Animal Production Laboratory, Faculty of Agriculture, Universitas Sumatera Utara. The design used in this study was Factorial RAL (Completely Randomized Design) with 4 treatments, namely factor 1, the concentration of gelugur acid (P0 = 0 ml, P1 = 30 ml, P2 = 60 ml, P3 = 90 ml) and factor 2, namely length of storage time (H1 = 4 days, H2 = 8 days) with 3 replications. The parameters used in this study were chemical quality tests, namely water content, fat content, and protein content and organoleptic tests, namely colour, scent, texture, and taste. The results showed that marinating beef using garcinia provides with a concentration of 30 ml, 60 ml, and 90 ml had a very significant effect on the chemical and organoleptic quality of garcinia atrovidis beef rarit with a storage time of 4 days at room temperature. The higher the concentration used, the better the chemical and organoleptic quality of the beef rarit.

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Organoleptic properties of Free-range chicken meat with the pineapple fruit juice marination

Cited by 8 publications

References 1 publication

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

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

Efektivitas Marinasi Menggunakan Jus Buah Asam Sihala (Etlingera elatior) Teradap Kualitas Fisik dan Mikrobiologis Daging Ayam Afkir

Effect of Marinated Gelugur Acid (Garcinia atroviridis) on the Chemical and Organoleptic Quality of Rarit Beef

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