Effect of Gelugur acid extract (Garcinia atroviridis) on the physical quality of culled chicken meat at different shelf life
P Patriani, Tri Wahyuni, T V Sari
Abstract
Abstract This study aims to find out the interaction between the percentage of Garcinia atroviridis extract and the shelf life of the physical quality culled chicken meats. This study used a complete randomized design of factorial patterns. The first factor is the concentration of Garcinia atroviridis extracts (P0:0%, P1:3%, P2:6% and P3:9%). The second factor is the shelf life at (T1:24 hours and T2:48 hours). The data was analysed using a nova and if there was a noticeable difference will be continued using Duncan tests. The results showed that there was an interaction (P<0.01) between the increase of Garcinia atroviridis P1, P2, and P3 in the shelf life of T1 and T2 against pH, cooking loss, meat moisture content. However, there is no interaction (P >0.05) between Garcinia atroviridis in shelf life against the drip loss of meat. The higher Garcinia atroviridis extract will lead to decreased pH value, lower cooking loss value, and increase meat moisture content. The results showed the physical quality of culled chicken meat was still in the normal range. The use of Garcinia atroviridis extract 3% is recommended to improve the physical quality of culled chicken meat at a shelf life of 24 to 48 hours.