Food Science and Technology Vol. 11(4), pp. 199 - 209
DOI: 10.13189/fst.2023.110402
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Analysis of Physical, Chemical and Organoleptic Quality of Shredded Afkir Chicken with Different Meat Types


Amiluddin Indi *, Harapin Hafid , Resky Jayanti , La Ode Munadi , Deki Zulkarnain
Department of Animal Husbandry, Faculty of Animal Science, Universitas Halu Oleo, Indonesia

ABSTRACT

The study aims to determine the physical, chemical, and organoleptic qualities of shredded afkir chicken with different types of meat. The experimental design was completely randomized (CRD) with three treatments and six replications on P1 breast meat, P2 thigh meat, and P3 breast and thigh meat combinations. The variables measured in this study were physical quality tests: pH, cooking losses, and yield. In the chemical quality test: ash content, moisture content, fat content, and protein content, while in the organoleptic test: color, texture, aroma, taste, crispness, and general acceptance. The results showed that the quality of shredded chicken with different types of meat had a significant effect (P<0.05) on physical quality, including cooking loss and yield. Still, they had no significant impact on the pH of shredded chicken (P > 0.05). Chemical quality has a significant effect (P<0.05) on moisture content, fat content, and protein content but has no significant effect (P > 0.05) on ash content. Organoleptic quality testing significantly impacts color, texture, crispness, and general acceptance. Still, it has no significant effect on the aroma and taste of shredded afkir chicken with different types of meat.

KEYWORDS
Afkir Chicken, Shredded, Physical Quality, Chemical Quality, Organoleptic Quality

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Amiluddin Indi , Harapin Hafid , Resky Jayanti , La Ode Munadi , Deki Zulkarnain , "Analysis of Physical, Chemical and Organoleptic Quality of Shredded Afkir Chicken with Different Meat Types," Food Science and Technology, Vol. 11, No. 4, pp. 199 - 209, 2023. DOI: 10.13189/fst.2023.110402.

(b). APA Format:
Amiluddin Indi , Harapin Hafid , Resky Jayanti , La Ode Munadi , Deki Zulkarnain (2023). Analysis of Physical, Chemical and Organoleptic Quality of Shredded Afkir Chicken with Different Meat Types. Food Science and Technology, 11(4), 199 - 209. DOI: 10.13189/fst.2023.110402.