The Effectiveness of Marination with Fermented Coconut Water on Physical, Microbic, and Organoleptic Quality of Broiler Breast Meat
The Effectiveness of Marination with Fermented Coconut Water on Physical, Microbic, and Organoleptic Quality of Broiler Breast Meat
Dian Septinova*, Hananda Sofia, Nari Ratih, Armelia Rizqika, Riyanti, Veronica Wanniatie, Madi Hartono
ABSTRACT
This research was conducted to determine the effect of long marinating using fermented coconut water (FCW) and storage time at cold temperatures (5oC) on the physical, microbial, and organoleptic qualities of broiler breast meat. The study was conducted in a completely randomized design with a nested pattern with 0 minutes or control (M0), 40 minutes (M1) and 80 minutes (M2) as the main factor; and storage time of 7 days (S1) and 14 days (S2) as nesting factors. The results showed that marinating (40 and 80 minutes) of broiler breast meat with FWC had a significant effect on reducing pH, total meat bacteria, and raw meat color, but not on water holding capacity (WHC), cooking loss, organoleptic (raw meat odor, color, odor, and the taste of cooked meat). Storage time at cold temperatures (5oC) for 7 and 14 days affected the decrease in cooking loss, total bacteria, but not pH, and WHC of control and marinated meat. The 40 minutes of marinating using FWC can be applied to get the best quality of broiler breast meat up to 14 days of storage.
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