Pengaruh Penggunaan Ekstrak Air Bunga Kecombrang (Etlingera elatior) Terhadap Sifat Fisik, Kimia dan Organoleptik Daging Ayam Broiler Bagian Dada. (Effect of the Use of Kecombrang Flower Water Extract (Etlingera elatior) on the Physical, Chemical and Organoleptic Properties of Broiler Chicken Meat in the Breast).

Mubarok, Muhammad Ismail (2024) Pengaruh Penggunaan Ekstrak Air Bunga Kecombrang (Etlingera elatior) Terhadap Sifat Fisik, Kimia dan Organoleptik Daging Ayam Broiler Bagian Dada. (Effect of the Use of Kecombrang Flower Water Extract (Etlingera elatior) on the Physical, Chemical and Organoleptic Properties of Broiler Chicken Meat in the Breast). Diploma thesis, Universitas 17 Agustus 1945 Surabaya.

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Abstract

Chicken meat is one of the food ingredients that come from the most popular animal because it contains high nutrients, delicious taste and aroma, soft texture, and affordable price. Kecombrang is a plant that can be utilized as an antimicrobial agent and can become a natural preservative. Saponin and flavonoid are chemical contents found in kecombrang flowers. This research aims to determine the effect of using water extract of kecombrang flowers physical, chemical, and organoleptic properties of chicken broiler breast meat. This research uses a Complete Randomized Design (CRD) consisting of 5 treatments with 4 replications, if the results are significant, it will be tested using ANOVA. The physical properties parameter includes texture using a penetrometer, chemical properties include pH testing, and organoleptic properties include color and aroma. The research results show that the addition of kecombrang water extract of 60 ml (P4) can reduce pH and texture are the best, but the organoleptic results are the best preference of the panelists in the treatment of adding water extract by 15 ml (P1). Based on the research results, it can be concluded that the pH content decreases but does not differ significantly (P>0.05) in all treatments. The texture results are significantly different (P<0.05) and organoleptic is very significant (P<0.05) in terms of color and aroma, in the treatment of adding water extract by 15 ml (P1) is the sample that panelists like.

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