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The Impact of Freezing Time of Chicken Carcass on Chemical Composition, Antioxidant Properties, and Organoleptic Value of Taliwang Chicken Dishes Agustini, Endang; Bulkaini, Bulkaini; Kisworo, Djoko; Fahrullah, Fahrullah; Nazir, Novizar; Bidura, Bidura
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i1.932

Abstract

The Taliwang chicken dish has been one of the most popular dishes on Lombok Island since the Selaparang Kingdom. This study aims to determine the effect of the length of time chicken carcasses are frozen on the chemical composition, antioxidant levels, and organoleptic value of Taliwang chicken dishes. The materials used were the carcasses of 20 superior Balitbangtan native chickens aged 6 weeks, as well as several natural spices and chemicals, to test the chemical characteristics, antioxidant levels, and organoleptic properties of Taliwang chicken dishes. The research was conducted using an experimental method based on a completely randomised design with a one-way pattern, with four treatments of frozen storage time (days): L0 = no storage; L1 = 2 days; L2 = 4 days; and L3 = 6 days, with five replications. The research variables, such as chemical composition, were analysed using the proximate method; antioxidant levels were analysed using the DPPH method; and organoleptic evaluation was analysed using the sensory test method. The research data were analysed using analysis of variance, followed by Duncan's test, in SPSS version 25. The results showed that the length of frozen storage had a very significant effect (P < 0.01) on the antioxidant content and organoleptic value of Taliwang chicken dishes, but no significant effect (P > 0.05) on the protein, fat, or water content. The protein content of Taliwang chicken dishes, based on the length of frozen storage, ranged from 27.25% to 28.57%; the antioxidant content ranged from 64.62% to 95.75%; and the dishes were classified as having a delicious aroma, taste, and texture. The optimal storage period for chicken carcasses before processing is 4 days, yielding an antioxidant content of 95.75%. The nutritional content and organoleptic properties indicate that Taliwang chicken dishes remain suitable for consumption. Contribution to Sustainable Development Goals (SDGs)SDG 2 – Zero HungerSDG 3 – Good Health and Well-BeingSDG 12 – Responsible Consumption and Production
Co-Authors A. Ashari, A. A. Rai S. Asih Abrori, Muh. Muazdzamzam Lil Agil, Alwi Agustini, Endang Akhyar Sutaryono Akhyar Sutaryono Aldian Maulana Alfian G. M, Aji Alya Maolani Ami Rahmawati Aminuyati Amir Rohman Andayani, I Gusti Ayu Sri Ardana P Ariana, Tirta Ashari Ashari, M Astawa, Astawa Audina Putri Azhary Noersidiq B. R. D Wulandani B.R.D Wulandari B.R.D. Wulandari Baiq Rani Dewi Wulandani Baiq Rani Dewi Wulandani Baiq Rani Dewi Wulandari Bidura, Bidura Blegoh Julianto, Totok Bq Rani Bq. Rani, DW BRD BRD. Wulandani Buana, I Gusti Ngurah Agung Budi Indarsih Budi Indarsih Budi Rahayu Tanama Putri Caska - Chairussyuhur Arman D. A. WARMADEWI D. Kisworo D.W. Sari Dahlanuddin Dahlanuddin Dahlanuddin, Dahlanuddin Depamede, Sulaiman N Dewi Wulandani, Baiq Rani DIAN MAULANA Djoko Kiswolro Djoko Kisworo Djoko Kisworo Djoko Kisworo Djoko Kisworo Djoko Kisworo Djoko Kisworo Djoko Kisworo Djoko Kisworo Dwi Anggara Ristami Dwyardi E. Suryanto Edi Suryanto Eliza Apriana Elsya Mayori Enny Yuliani Enny Yuliani Eny Yuliani Fahrullah Fahrullah Fahrullah, Fahrullah Fajariswana Fiarani, Mesil Fitri Handayani Fitriani, Baik Mesy Darita Gde Bidura Gifari, Zaid Al Ginting, Trydha Yanti HARYANTO Haryanto Haryanto Haryanto Haryanto Haryanto Haryanto Hasma Hasma Hermasyah I . W. Karda, I . W. I Gusti Nyoman Gde Bidura I K Sumadi I Ketut Sumadi I Ketut Wiryawan I N. T. ARIANA I Nym. Sadia I Nyoman Sumerta Miwada I Wayan Karda I Wayan Karda Ichsan Ichsan Ikhwan Firhamsah Imron Hadi Iswaini, Dedy Jurnal Pepadu K. Sumadi Kartika Kartika Kertanegara Ketut Gde, Wiryawan Ketut, Sumadi Lalu Ahmad Zainuri Lalu Naif Zaharani Liana Dewi Lina Permatasari M Ashari M. Alfatih Made Sriasih, Made Malta, Lilik Marpuah Maskur Maskur Maskur Maskur Maskur Maskur Maskur Maskur Mastur Mastur - Mastur Mastur Mastur Mastur Maulana Mohammad Hasil Tamzil Muhamad Aprizal Akbar Muhamad Ashari Muhammad Ashari Muhammad Dohi Muhammad Haikal Fikri Muhammad Yasin Muhzi Muhzi Multazam, Syamsul Mulyani, Anisa Mutia S N. Haiza N. W. Siti Ni Wayan Siti Noviani Adhiningsih Novizar Nazir O. B. I. P. A, Yanesti Parwati Patullah, Holi Permatasari, Lina Pertiwi, Indah Cahya Prastiwi, Rizky Wahyu Pujiarti, Ayu Purnamasari, Iga Larashati Putra, Made Krisna Suryana Putri, Baiq Alisa Nakita Putri, Enisa Padila Rabiatul Adawiyah Rahmawati, Lilik Rani Wulandani Rini Mastuti Rini Mastuti Rosyidi, A. Samiadi (Samiadi) Satifayanti, Nusiferra Septian, I Gede Nano Silvia Slamet Pratama Soeparno Soeparno Soeparno Soeparno Sri . Handayani Sukarne Sukarne Sukarne, Sukarne Sukirno SUKIRNO Sukirno Sukirno Sulaiman Ngongu Depamede Sumadi, I. K Sumirtha, Miwada supristiwendi supristiwendi Sutama Sutaryono, Yusuf Sutaryono, Yusuf Akhyar Syafatullah, Aqsal Ilham Syamsuhaidi Syamsuhaidi, Syamsuhaidi Syuqroni, Muhammad Tarmizi Tarmizi Tokan, Stefania Lorensa Ina Twen O. Dami Dato Ulkiyah, Kalisom Utami, Rosdiana Vebera Maslami W. Yulianto Wahid Yiulianto Wahid Yuliant Wahid Yulianto Wahid Yulianto Wahid Yulianto Wahyu Akbar Wilya Wirayuda, Hasan Wrasiati, Wrasiati Wulandani, Baiq Rani Dewi Yulianto, W Yulianto, Wahid Yusuf Sutaryono Zahra, Siti Astiti Zuana