{"title":"CONCENTRATION OF LONTAR SUGAR (Borassus flabellifer Linn) AND ITS EFFECT ON PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF VILLAGE CHICKEN JERKY","authors":"Yelia May Danga Ndia, Yessy Tamu Ina, A. Kaka","doi":"10.21776/ub.jpa.2021.009.04.7","DOIUrl":null,"url":null,"abstract":"This study aims to determine the different concentrations of palm sugar on the physicochemical and organoleptic properties of chicken jerky. This study used RAL with 4 treatments and 5 replications, namely soaking chicken meat with a concentration of palm sugar 10%-40%. Observation variables were water content, pH, antioxidant and organoleptic. The data obtained include data on water content, pH and organoleptic then analyzed by ANOVA at 95% level. While the total antioxidants were tested descriptively. The results of the analysis showed that the concentration of palm sugar 10%-40% contained water content (8.52-10.52%), the concentration of palm sugar 10-40% (6.33-5.64%) The higher the concentration of palm sugar in chicken meat jerky In chicken, the lower the pH, the antioxidants produced in each treatment of palm sugar were 10% - 40% (79.28% - 83.23%) and 40% palm sugar could increase the panelists' acceptance of organoleptic.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Pangan dan Agroindustri","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21776/ub.jpa.2021.009.04.7","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 2
Abstract
This study aims to determine the different concentrations of palm sugar on the physicochemical and organoleptic properties of chicken jerky. This study used RAL with 4 treatments and 5 replications, namely soaking chicken meat with a concentration of palm sugar 10%-40%. Observation variables were water content, pH, antioxidant and organoleptic. The data obtained include data on water content, pH and organoleptic then analyzed by ANOVA at 95% level. While the total antioxidants were tested descriptively. The results of the analysis showed that the concentration of palm sugar 10%-40% contained water content (8.52-10.52%), the concentration of palm sugar 10-40% (6.33-5.64%) The higher the concentration of palm sugar in chicken meat jerky In chicken, the lower the pH, the antioxidants produced in each treatment of palm sugar were 10% - 40% (79.28% - 83.23%) and 40% palm sugar could increase the panelists' acceptance of organoleptic.