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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Bantara Journal of Animal Science Jurnal Agroekoteknologi dan Agribisnis Participative Journal (PJ) : Jurnal Pengabdian Pada Masyarakat Jurnal Ilmiah Ilmu-Ilmu Peternakan Jurnal Pengabdian Kepada Masyarakat FORUM EKONOMI: Jurnal Ekonomi, Manajemen dan Akuntansi
Wahyuningtyas, Amalina Nur
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Immunology & microbiology Languange, Linguistic, Communication & Media Social Sciences Other

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Journal : Jurnal Ilmu dan Teknologi Hasil Ternak

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Optimizing Citrus aurantifolia Juice Marination for Improved Chicken Meat Quality: A Study on pH, Tenderness, Water Retention, and Cooking Loss Sulaiman, Agus; Wibowo, Ari; Suhardi; Aprylasari, Dede; Haris, M. Ichsan; Wahyuningtyas, Amalina Nur; Nurmasytha, Andi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 2 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.02.4

Abstract

This study investigated the effects of marinating chicken meat with varying concentrations of lime juice (Citrus aurantifolia) on its physical properties, specifically pH, tenderness, water-holding capacity (WHC), and cooking loss. The experimental treatments comprised five lime juice concentrations: P0 (control, 0 mL), P1 (10 mL), P2 (20 mL), P3 (30 mL), and P4 (40 mL). The results revealed significant differences in pH values among treatments: P0 (5.67), P1 (5.25), P2 (5.01), P3 (4.91), and P4 (4.78). Tenderness, expressed as penetration force (mm/g), varied across treatments with the following means: P0 (91.13 mm/g), P1 (80.63 mm/g), P2 (81.00 mm/g), P3 (88.50 mm/g), and P4 (69.00 mm/g). WHC values were recorded as follows: P0 (44.41%), P1 (43.40%), P2 (42.52%), P3 (45.00%), and P4 (43.80%). Cooking loss increased with higher lime juice concentrations: P0 (27.00%), P1 (32.50%), P2 (33.00%), P3 (32.50%), and P4 (34.50%). The findings suggest that lime juice concentration significantly affects both pH and tenderness, with the most favorable results observed at the 20 mL concentration, which yielded a pH of 5.01 and tenderness of 81.00 mm/g. In contrast, no significant effects were observed on WHC and cooking loss across treatments. In conclusion, marination with 20 mL of lime juice enhances the physical quality of chicken meat by improving pH and tenderness, without substantially affecting water retention or cooking loss.
Co-Authors Adiputra, Kirana Dara Dinanti Aini, Qurratu Amani Aldiyanti Anhar Faisal Fanani Ari Wibowo Cori Qamara Dede Aprylasari Divayanti, Fauziyyah Elly Tugiyanti Epi Taufik Fajrih, Nurul Fezra, Haiwal Haris, M. Ichsan I Putu Gede Didik Widiarta Mochammad Sriduresta Soenarno Nurmasytha, Andi Putra Agung , Ananda Suhardi Suhardi Suhardi Sulaiman, Agus Sulistyowati, Anastasya Dian Widiarta, I Putu Gede