MARINATION TIME AND CONCENTRATION OF GALANGAL (Languatis galanga) IN MAINTAIN THE QUALITY OF PHYSICAL AND CHEMISTRY CHICKEN MEAT
| Autor: | Nur Halimah, Nadia Maharani, Estin Roso Pristiwaningsih |
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| Jazyk: | English<br />Indonesian |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | Jurnal Pangan dan Agroindustri, Vol 12, Iss 3, Pp 134-142 (2024) |
| Druh dokumentu: | article |
| ISSN: | 2354-7936 2685-2861 |
| DOI: | 10.21776/ub.jpa.2024.012.03.2 |
| Popis: | ABSTRACT Chicken meat is a food that is easily damaged, so preservation was required to maintain the quality of the meat both physically, chemically, and microbiologically. One way is to use galangal, which contains phenols, flavonoids, and terpenoid compounds, which reduce microbial activity and inhibit the chemical activity of meat. The research aimed to determine the effect of curing time and galangal concentration on chicken meat's physical and chemical quality. The research method used a 2-factor Completely Randomized Design. The results showed no interaction (p>0.01) between curing time and galangal concentration. The length of curing from 0-4 days has a significantly different effect (p0.01). It means that galangal can maintain the physical and chemical quality of chicken meat. Keywords: Chicken meat, Concentrating galangal, Long shut |
| Databáze: | Directory of Open Access Journals |
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