| Abstrakt: |
Bay leaves are plants as natural preservatives, and cooking spices have a distinctive aroma and taste. Bay leaves are very beneficial for health and food. However, meat is prone to decay and damage due to relatively low shelf life and improper storage. The research objective was to examine the effect of soaking broiler meat in bay leaf solution stored in the refrigerator on the pH value of the meat, emulsion stability, and the preferences of the resulting nuggets. Broiler meat is soaked in 3 concentrations of bay leaves, namely 0, 15, and 30%, and stored in the refrigerator. Measurements of meat quality and nugget production were carried out on days 0, 2, and 4 of storage. This study used a 3x3 factorial, completely randomized design. ANOVA data processing method and Duncan's advanced test. The results showed that soaking the meat in bay leaf solution lowered the pH value of the meat (P<0.01). The lowest pH value at a concentration of 15% compared without immersion. Storage time does not affect the pH value. Soaking meat in bay leaf solution at a concentration of 15% decreased the stability of the emulsion (P<0.01) and increased with the length of time the meat was stored (P<0.01). The level of preference for nuggets of 15% bay leaf solution was higher, but lower at a concentration of 30% (P<0.01). Concentration 15% bay leaf solution increased the preference of the nuggets, while storing the meat for up to 4 days increased the stability of the emulsion. [ABSTRACT FROM AUTHOR] |
