CONCENTRATION OF LONTAR SUGAR (Borassus flabellifer Linn) AND ITS EFFECT ON PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF VILLAGE CHICKEN JERKY

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 varia...

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Autores principales:	Yelia May Danga Ndia, Yessy Tamu Ina, Alexander Kaka
Formato:	article
Lenguaje:	ID
Publicado:	Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian 2021
Materias:	free-range chicken jerky organoleptic palm sugar physicochemical properties Agriculture S Biotechnology TP248.13-248.65
Acceso en línea:	https://doaj.org/article/819c3286de2545aca9bbf85d451e5ff0
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spelling	oai:doaj.org-article:819c3286de2545aca9bbf85d451e5ff02021-11-16T07:11:22ZCONCENTRATION OF LONTAR SUGAR (Borassus flabellifer Linn) AND ITS EFFECT ON PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF VILLAGE CHICKEN JERKY10.21776/ub.jpa.2021.009.04.72685-2861https://doaj.org/article/819c3286de2545aca9bbf85d451e5ff02021-10-01T00:00:00Zhttps://jpa.ub.ac.id/index.php/jpa/article/view/813https://doaj.org/toc/2685-2861ABSTRACT 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. Keywords: Free-range chicken, Jerky, Organoleptic, Palm sugar, Physicochemical properties Yelia May Danga NdiaYessy Tamu InaAlexander KakaTeknologi Hasil Pertanian, Fakultas Teknologi Pertanianarticlefree-range chickenjerkyorganolepticpalm sugarphysicochemical propertiesAgricultureSBiotechnologyTP248.13-248.65IDJurnal Pangan dan Agroindustri, Vol 9, Iss 4, Pp 251-259 (2021)
institution	DOAJ
collection	DOAJ
language	ID
topic	free-range chicken jerky organoleptic palm sugar physicochemical properties Agriculture S Biotechnology TP248.13-248.65
spellingShingle	free-range chicken jerky organoleptic palm sugar physicochemical properties Agriculture S Biotechnology TP248.13-248.65 Yelia May Danga Ndia Yessy Tamu Ina Alexander Kaka CONCENTRATION OF LONTAR SUGAR (Borassus flabellifer Linn) AND ITS EFFECT ON PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF VILLAGE CHICKEN JERKY
description	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. Keywords: Free-range chicken, Jerky, Organoleptic, Palm sugar, Physicochemical properties
format	article
author	Yelia May Danga Ndia Yessy Tamu Ina Alexander Kaka
author_facet	Yelia May Danga Ndia Yessy Tamu Ina Alexander Kaka
author_sort	Yelia May Danga Ndia
title	CONCENTRATION OF LONTAR SUGAR (Borassus flabellifer Linn) AND ITS EFFECT ON PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF VILLAGE CHICKEN JERKY
title_short	CONCENTRATION OF LONTAR SUGAR (Borassus flabellifer Linn) AND ITS EFFECT ON PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF VILLAGE CHICKEN JERKY
title_full	CONCENTRATION OF LONTAR SUGAR (Borassus flabellifer Linn) AND ITS EFFECT ON PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF VILLAGE CHICKEN JERKY
title_fullStr	CONCENTRATION OF LONTAR SUGAR (Borassus flabellifer Linn) AND ITS EFFECT ON PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF VILLAGE CHICKEN JERKY
title_full_unstemmed	CONCENTRATION OF LONTAR SUGAR (Borassus flabellifer Linn) AND ITS EFFECT ON PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF VILLAGE CHICKEN JERKY
title_sort	concentration of lontar sugar (borassus flabellifer linn) and its effect on physicochemical and organoleptic properties of village chicken jerky
publisher	Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian
publishDate	2021
url	https://doaj.org/article/819c3286de2545aca9bbf85d451e5ff0
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_version_	1718426676520550400

CONCENTRATION OF LONTAR SUGAR (Borassus flabellifer Linn) AND ITS EFFECT ON PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF VILLAGE CHICKEN JERKY

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