Open AccessMarination technology using kandis acid (Garcinia xanthochymus) biomass to improve the physical quality of culled chicken meat
Author(s) -
Harapin Hafid,
P Patriani,
Nuraini Nuraini,
Siti Hadrayanti Ananda
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 - 10.1088/1755-1315/749/1/012003
Subject(s) - marination , food science , distilled water , chemistry , tenderness , flavor , chromatography
Kandis acid ( Garcinia xanthochymus ) is a fruit usually dried with a sour taste and used as a spice in Indonesian cuisine. Aside from being a flavoring and enhancer of flavor images in dishes, kandis acid is also thought to be able to preserve fish. This study aimed to examine the effectiveness of kandis acid in improving the quality of culled chicken meat. This study used a completely randomized design with 4 treatments and 4 replications. The treatment was marination of culled chicken meat in kandis acid solution consisting of 4 different concentrations, i.e., 0% or without kandis acid as a control (P0), 50 g kandis acid + 500 mL distilled water (P1), 50 g kandis acid + 750 mL distilled water (P2), and 50 grams kandis acid + 1,000 mL distilled water (P3). The results revealed that the physical quality of the culled chicken meat was affected by the kandis acid marination especially in the meat pH, which was relatively similar to the drip loss, cooking loss, and tenderness of meat. It is recommended that marination using kandis acid with a concentration of 50 g in 750 mL distilled water can effectively maintain the quality of culled chicken meat.