Open AccessAnalysis of pH and cooking losses of chicken meat due to the use of different percentages of turmeric flour
Author(s) -
Amhar Abubakar,
Cut Aida Fitri,
H Koesmara,
Mudatsir Mudatsir,
Syahras Ardatami
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/667/1/012042
Subject(s) - broiler , food science , completely randomized design , chicken breast , preservative , mathematics , curcuma , microbiology and biotechnology , chemistry , biology , botany , statistics
The use of turmeric as an active compound for preservatives is widely used because it is simple, inexpensive, and easy to find. To prevent the losses of quality and damage to the meat, processing and preservation is required. The purpose of this study was to determine the effect of using different percentages of turmeric flour on the pH and cooking losses of chicken meat. This study used 2.2 kg Broiler chicken breast and 214.5 g turmeric flour. The research design used was a completely randomized design consisting of 4 treatments and 5 replications so that the total sample was 20 units. With the percentage of using turmeric flour T0 (0%), T1 (10%), T2 (13%) and T3 (16%). The results of research that have been carried out the percentage of using turmeric flour as much as 13% (5.90) is the best treatment for the pH of broiler chicken meat. The results of research that have been carried out the percentage of use of turmeric flour as much as 13% (25.35%) is the best treatment for cooking losses.