Open AccessCONCENTRATION OF LONTAR SUGAR (Borassus flabellifer Linn) AND ITS EFFECT ON PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF VILLAGE CHICKEN JERKY
Author(s) -
Yelia May Danga Ndia,
Yessy Tamu Ina,
Alexander Kaka
Publication year - 2021
Publication title -
jurnal pangan dan agroindustri
Language(s) - English
Resource type - Journals
eISSN - 2685-2861
pISSN - 2354-7936
DOI - 10.21776/ub.jpa.2021.009.04.7
Subject(s) - organoleptic , sugar , palm , food science , reducing sugar , chemistry , physics , quantum mechanics
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.