Study of Honey Addition on Water Holding Capacity, Ph, Cooking Loss, Tenderness, and Sensory Tests in Smoked Broiler Chicken Meat

Lilis Suryaningsih, Jajang Gumilar, Alfin Faturrahman, Wendry Setyadi Putranto, Andry Pratama, Eka Wulandari and Dicki Tri Utama
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Lilis Suryaningsih: Faculty of Animal Husbandry, Padjadjaran University, Jl. Raya Bandung Sumedang KM. 21, Jatinangor, West Java-Indonesia
Jajang Gumilar: Faculty of Animal Husbandry, Padjadjaran University, Jl. Raya Bandung Sumedang KM. 21, Jatinangor, West Java-Indonesia
Alfin Faturrahman: Faculty of Animal Husbandry, Padjadjaran University, Jl. Raya Bandung Sumedang KM. 21, Jatinangor, West Java-Indonesia
Wendry Setyadi Putranto: Faculty of Animal Husbandry, Padjadjaran University, Jl. Raya Bandung Sumedang KM. 21, Jatinangor, West Java-Indonesia
Andry Pratama: Faculty of Animal Husbandry, Padjadjaran University, Jl. Raya Bandung Sumedang KM. 21, Jatinangor, West Java-Indonesia
Eka Wulandari: Faculty of Animal Husbandry, Padjadjaran University, Jl. Raya Bandung Sumedang KM. 21, Jatinangor, West Java-Indonesia
Dicki Tri Utama: Faculty of Animal Husbandry, Padjadjaran University, Jl. Raya Bandung Sumedang KM. 21, Jatinangor, West Java-Indonesia

International Journal of Research and Innovation in Applied Science, 2024, vol. 9, issue 11, 221-228

Abstract: Efforts to preserve meat to obtain shelf life can be done through curing and smoking methods. Curing is a way of processing meat by adding salt and other spices, which can improve the quality of meat in terms of aroma, taste, color and extend shelf life. One of the ingredients added in the curing process is honey. The addition of honey in smoking meat can inhibit the growth of pathogenic bacteria such as E.coli, Staphylococcus aureus. Generally, meat that has gone through the curing process is processed through the smoking stage. The aim of this research is to determine the study of the addition of honey on the water holding capacity, pH and sensory test quality of smoked broiler chicken meat. This research was carried out using experimental methods using a Completely Randomized Design (CRD) consisting of 4 treatments consisting of P0= control, P1= 10% honey, P2= 20% honey, and P3= 30% honey with 5 repetitions, so that we got 20 trial units. The data was processed using the variance test and Duncan’s advanced test, while the sensory test test data was processed using the Kruskal-Wallis and Mann-Whitney advanced tests. The results showed that the addition of honey with different concentrations to smoke broiler chicken meat showed significantly different results (p 0.05) on sensory test tests of taste, color, aroma and total acceptability. The use of honey with a concentration of 20% showed the best results with a water holding capacity of 70.64%, pH 5.60, cooking loss 28.89%, tenderness 5.63 mm/10 seconds/50 grams, and 54.00 sensory test test texture.

Date: 2024
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