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VOL. 9, ISSUE 3 (2024)
The effect of marination duration using Garcinia atroviridis fruit paste on pH, water-holding capacity, cooking loss and tenderness of spent layer meat
Authors
Widzar Ramadhan, Lilis Suryaningsih, Dicky Tri Utama
Abstract
Spent layer meat is less popular than broiler
as it has a tough texture. Garcinia atroviridis fruit contains three
natural acids, namely citric acid, malic acid, and ascorbic acid that can be
used as meat tenderizer. The objective of this study was to determine the
effect of marination duration using Garcinia atroviridis fruit paste on
pH, water-holding capacity, cooking loss and tenderness of spent layer meat.
The research was conducted using a completely randomized design with 4
treatments (0, 15, 30, and 45 minutes) and 5 replications. The use of Garcinia
atroviridis fruit paste was 20% of meat weight. Data were analyzed using
analysis of variance and followed by Duncan’s multiple range test. The results
of the study showed that marination using Garcinia atroviridis fruit
paste for 15 to 45 minutes had significant effect on pH and meat tenderness but
did not affect the percentage of water-holding capacity and cooking loss
significantly. Among treatment groups, marination for 45 minutes was effective
for gaining acceptable physical quality of spent layer meat, with a pH value of
4.50, water-holding capacity of 40.28%, cooking loss of 36.29% and tenderness
value of 40.54 mm/g/10 seconds.
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Pages:7-10
How to cite this article:
Widzar Ramadhan, Lilis Suryaningsih, Dicky Tri Utama "The effect of marination duration using <i>Garcinia atroviridis </i>fruit paste on pH, water-holding capacity, cooking loss and tenderness of spent layer meat". International Journal of Multidisciplinary Education and Research, Vol 9, Issue 3, 2024, Pages 7-10
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