Broiler Meat Quality On Soaking Time In Fermented Coconut Water (Cocos nucifera)

Abstract

One of the animal foods that is a source of protein is meat. However, the high nutritional content causes broiler meat to be easily damaged, so a way is needed to maintain the quality of broiler meat. One way is by preserving, a natural ingredient that can be used as a preservative is coconut water. It is suspected that coconut water contains organic acids which have the potential to act as natural preservatives. This research aims to determine the quality of broiler meat soaked in fermented coconut water by measuring pH, water holding capacity and cooking loss. The study was carried out using a Completely Randomized Design (CRD) method with 4 treatments and 3 replications. The treatments given consisted of P0 (No soaking in fermented coconut water), P1 (Soaking in fermented coconut water for 50 minutes on broiler meat), P2 (Soaking in fermented coconut water for 70 minutes on broiler meat), and P3 (Soaking in ferment coconut water for 90 minutes in broiler meat). The observation data and analysis results were tested using the OneWay Anova statistical test method and the Duncan test with SPSS. The results of the study showed that the treatment without immersion in fermented coconut water was significantly different from all treatments. The conclusion of the study showed that treatment with fermented coconut water soaking for 50 minutes on broiler meat gave the best results on pH (5.47), Water Holding Capacity (21.42%), and Cooking Loss (36.20%) on broiler meat.