| dc.description.abstract | Spent layer chicken meat has a low tenderness level due to slaughter at an older age, which causes muscle fiber elongation. The addition of turmeric, which contains curcumin, essential oils, and ascorbic acid, can prevent oxidation processes and the decline in meat quality, particularly in terms of changes in taste, color, and tenderness. This study aims to determine the effect of soaking duration of spent layer chicken breast meat in turmeric (Curcuma domestica) juice on its physical quality. The research was conducted at the Animal Production Laboratory, Faculty of Agriculture, University of North Sumatra, and the Testing Laboratory, Department of Chemical Engineering, Lhokseumawe State Polytechnic, in October 2024. The materials used were chicken meat, turmeric, and distilled water. The equipment used included a pH meter, cover press, water bath, texture analyzer, and color grab. The experimental design used in this study was a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatments consisted of (P0) = control/no soaking, [(P1; P2; P3)] = [(soaking for 10 minutes; 20 minutes; 30 minutes) + 30% turmeric juice]. The variables measured were moisture content, Water Holding Capacity (WHC), cooking loss, tenderness, and color. The data obtained were analyzed using Analysis of Variance (ANOVA). The results showed that there was a highly significant effect (P<0.01) of different soaking durations in turmeric juice on the moisture content, WHC, and color values of spent layer chicken meat. The treatment did not affect cooking loss and tenderness values. The conclusion of the study showed that the P3 treatment was better than P1 and P2 for soaking spent layer chicken meat in 30% turmeric juice for 30 minutes, as it improved pH value, WHC, and (b*) value. For cooking loss, all treatments showed a decrease compared to the control (P0). | en_US |
