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Novizar Nazir
Fakultas Teknologi Pertanian Universitas Andalas
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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
Static Retort Thermal Processing for Shelf-Life Extension of Traditional Rendang: Preliminary Study of Quality Attributes and Consumer Acceptance Nazir, Novizar; Azima, Fauzan; Yasman, Rendri; Azmi, Aida Firdaus Nurul; Putri, Aisyah Shakira
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.v10i1.939

Abstract

Rendang, a traditional Indonesian meat dish with significant cultural and economic value, faces distribution challenges due to its short shelf life. This study evaluated static retort thermal processing to improve rendang’s physicochemical properties, microbiological safety, and consumer acceptance. Rendang samples were sterilized at 125 °C for 0, 5, 10, 15, and 20 minutes, then analyzed for composition, Total Plate Count (TPC), and sensory properties. Sterilization affected product composition, with moisture, ash, and protein showing biphasic trends, while fat content increased steadily with increasing processing time. Microbiological analysis showed that TPC dropped from 70 CFU/g in untreated samples to 15 CFU/g or below-detectable levels (<10 CFU/g) after retort processing, confirming effective sterilization. Sensory evaluation found that all treatments maintained acceptable colour, aroma, and flavour. Consumer acceptance was high for up to six months of storage, but declined for longer shelf lives, suggesting psychological factors may influence acceptability. Overall, static retort processing at 125 °C for 10–15 minutes offers an optimal balance of safety and quality, making it suitable for extending rendang’s shelf life. Contribution of This Research to the Sustainable Development Goals (SDGs)SDG 2 – Zero Hunger.SDG 3 – Good Health and Well-being.SDG 9 – Industry, Innovation, and Infrastructure.SDG 12 – Responsible Consumption and Production.
Co-Authors Abrori, Muh. Muazdzamzam Lil ADIF, RIANDY MARDHIKA Agustini, Endang Aisman Aisman Alfi Asben Amelia Hariry Amini, Hijratun Anak Agung Sagung Putri Risa Andriani Anak Agung Sagung Putri Risa Andriani Andriani, Novia Anwar Kasim Aprialis Aprialis Aprialis, Aprialis Aswin, Shabrina Nashya Atqonnul Fadli Azmi, AFMN Azmi, Aida Firdaus Muhammad Nurul Azmi, Aida Firdaus Nurul Benni Satria Bidura, Bidura Bulkaini (Bulkaini) Camelia Panatarani Candra, IP Cesar Wellya Refdi Cesar Welya Refdi Cherie Dinah, Cherie Daimon Syukri Danar Praseptiangga Danar Praseptiangga Desniorita Desniorita Dewi Larasati Dewi Larasati, Dewi Diana Sylvi Dina Rahmayanti Dinata, Wanda Krisna Djoko Kiswolro Djoko Kisworo Dzulqa, Rahma Dzulqa Eko Rini Indrayatie Emil Salim Erwin Ery Pratiwi F Failisnur Fachrur Rozi Fachrur Rozi Fahrullah Fahrullah Fahrullah, Fahrullah Faidil Tanjung Fansukri, Abdullah Haekal Marzie Farida Yani Fauzan Azima Felga Zulfia Radiana Felga Zulfia Rasdiana Felga Zulfia Rasiana Firda Aulya Syamani Firdaus Firdaus fitriana, ika Fitriana, Ika Fiza, Nora Fransiska Angelina G Rezekinta Girindra, AANS Gumala, Rilda Gunarif Taib Gustiarini Rika Putri Hariry, Amelia Hasbullah Hasbullah Haslina Haslina Haslina Haslina Hasma Hasma Hathiqah, Nurul Hendra Saputra Hendra Saputra Heni Pujiastuti Hermiza Mardesci Hijratun Amini I Ketut Sumadi Idil Saputra Ilyas, R.A Insannul Kamil, Insannul Irfan Suliansyah Ismed Ismed Ismed Ismed Jufriadif Na`am, Jufriadif Kalimutu, Krisnawan Kamil, Insannul Krisnawan Kalimutu Kusuma, DAJ Lee, Tzong-Ru (Jiun-Shen) Leffy Hermalena Lubis, Alfian Syukri Lucia Saraswati Luh Suriati Malrianti, Yefsi Mangku, IGP Masrul Djalal Masrul Djalal Melinda Noer Muhammad Ashari Muhammad Makky Mulia, IKOB Mutia Sari, Shinta Nalwida Rozen Nasution, Saidah Nauli Neswati Neswati Neswati Neswati Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Nika Rahma Yanti Nilma Yuliza Nilma Yuliza, Nilma Ninsix, Retti Nofialdi, Nofialdi Nofialdi, Nofialdi Norman Ferdinal Novelina Novia Andriani Nurul Hathiqah Panatarani , Camelia Pertiwi, Indah Cahya Prastiawan, IBO Pratiwi, Ery Pratiwi, NLPYM Pulungan, Sutan Purnama Dini Hari Putra, Arif Rizkika Putra, IPAR Putri, Aisyah Shakira Putri, Annisyia Zarina Rahma Dzulqa Dzulqa RAHMAT SYAHNI Rahmatika Rahmatika Rahmatika, Rahmatika Rahmayani Rahmayani Rahmayani Rahmayani Reni Koja Retti Ninsix Riandy Mardhika Adif Rika Ampuh Hadiguna Rilda Gumala Rina Yenrina Rince Alfia Fadri Rince Alfia Fadri Rini B Rini Rini RINI RINI Rizki Aziz Rozi Atifah Nur RR. Ella Evrita Hestiandari Salim, Emil Santosa Santosa Santosa Santosa Santosa Santosa Santosa Santosa Saputra, Idil Saraswati, Lucia Sari, Wiwit Juita Sayuti, Kesuma Semariyani, AAM Setianingsih, NPP Shabrina Nashya Aswin Shabrina Nashya Aswin Shinta Mutia Sari Singapurwa, NMAS Siregar, Rahmad Syukur Sudiarta, IW Syamani, Firda Aulya Syukri Arief Syukri Arif Tuty Anggraini W. Widiyastuti Wanda Krisna Dinata Warnita Wellyalina, Wellyalina Welya Refdi, Cesar Widiyastuti, W. Widyatmani Sih Dewi Winduyasa, IW Wiwit Juita Sari Yani, Farida Yasman, Rendri Yaswan, Rendri Yurniwati Yurniwati Yurniwati Yusniwati Yusniwati Zaadah Zaadah Zaadah, Zaadah Zamri, SFM