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P Potential of Nutmeg Leaf Extract (Myristica Fragrans Houtt) as a Natural Preservative Against Quality of Broiler Chicken

Jurnal Ilmiah Fillia Cendekia

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Title P Potential of Nutmeg Leaf Extract (Myristica Fragrans Houtt) as a Natural Preservative Against Quality of Broiler Chicken
Potensi Ekstrak Daun Pala (Myristica Fragrans Houtt) Sebagai Pengawet Alami Terhadap Kualitas Daging Ayam Broiler
 
Creator Widyawati, Ratna
Hidayah, Nurul
Kusuma, Wardhani Lailia Dwi
Nuwa, Marsela Irnawati
 
Description The purpose of this study was to determine the potential of nutmeg leaf extract (Myristica fragrans houtt) on organoleptic (color, smell, texture), pH value, and Total Plate Count (TPC) of broiler chicken meat. The experimental design used in this study was a randomized complete design with 4 treatments and 6 replications namely P0 (control), P1 (nutmeg leaf concentration 20%), P2 (nutmeg leaf concentration 30%), P3 (nutmeg leaf concentration 40%) on broiler chicken meat that was marinated for 30 minutes and allowed to stand for 24 hours. Data of organoleptic test used Kruskal Wallis analysis. P3 increased the color of the meat with an average ranking of 90,00, suppressed the smell of meat with an average ranking of 104,50, and maintained the texture of the meat with an average ranking of 82,05. The pH and Total Plate Count (TPC) tests used statistical analysis of the Analysis of Variants. The average pH value at P1 was 6,6917, P2 was 6,3750, P3 was 5,9250. The average Total Plate Count (TPC) at P1 was 5,1×103, P2 was 1,1×103, P3 was 0,6×103. Statistical analysis showed that nutmeg leaf extract significantly affected organoleptic, pH value, and Total Plate Count (TPC) of broiler chicken meat (P<0,05). The conclusion of this study was that the concentration of 40% has the most potential for organoleptic, pH values ​​and Total Plate Count (TPC).
Tujuan penelitian ini adalah untuk mengetahui potensi ekstrak daun pala (Myristica fragrans houtt) terhadap uji organoleptik (warna, bau, tekstur), nilai pH, dan Total Plate Count (TPC) daging ayam broiler. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap dengan 4 perlakuan dan 6 ulangan yaitu P0 (kontrol), P1 (konsentrasi daun pala 20%), P2 (konsentrasi daun pala 30%), P3 (konsentrasi daun pala 40%) pada daging ayam broiler yang direndam selama 30 menit dan didiamkan selama 24 jam. Data uji organoleptik menggunakan analisis Kruskal Wallis. P3 meningkatkan warna daging dengan rerata rangking 90,00, menekan bau daging dengan rerata rangking 104,50, dan menjaga tekstur daging dengan rangking rata-rata 82,05. Pengujian pH dan Total Plate Count (TPC) menggunakan analisis statistik Analysis of Variants. Nilai pH rata-rata pada P1 adalah 6.6917, P2 adalah 6.3750, P3 adalah 5.250. Rata-rata Total Plate Count (TPC) pada P1 5,1 × 103, P2 1,1 × 103, P3 0,6 × 103. Analisis statistik menunjukkan bahwa ekstrak daun pala berpengaruh nyata terhadap organoleptik, nilai pH, dan Total Plate Count (TPC) daging ayam broiler (P <0,05). Kesimpulan dari penelitian ini adalah konsentrasi 40% paling potensial untuk organoleptik, nilai pH dan Total Plate Count (TPC).
 
Publisher Universitas Islam Kadiri
 
Date 2020-10-16
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://ejournal.uniska-kediri.ac.id/index.php/FilliaCendekia/article/view/1170
10.32503/fillia.v5i2.1170
 
Source Jurnal Ilmiah Fillia Cendekia; Vol 5 No 2 (2020): Jurnal Ilmiah Fillia Cendekia; 47-53
Jurnal Ilmiah Fillia Cendekia; Vol 5 No 2 (2020): Jurnal Ilmiah Fillia Cendekia; 47-53
2598-6325
2502-5597
10.32503/fillia.v5i2
 
Language eng
 
Relation https://ejournal.uniska-kediri.ac.id/index.php/FilliaCendekia/article/view/1170/929
 
Rights Copyright (c) 2020 Ratna Widyawati, Nurul Hidayah, Wardhani Lailia Dwi Kusuma, Marsela Irnawati Nuwa
http://creativecommons.org/licenses/by-nc-sa/4.0