<![CDATA[Corned goat meat products are susceptible to quality deterioration during storage, thus requiring natural antioxidants such as bay leaf flour. Bay leaf (Syzygium polyanthum) is known to contain phenolic and flavonoid compounds that can reduce oxidative reactions during storage. This study aimed to analyze the physicochemical, microbiological, and sensory stability of corned goat meat supplemented with 0.6% bay leaf flour during storage for 0, 7, 14, and 21 days at 4±2℃. The experiment was conducted using a Completely Randomized Design with four treatments and five replications. Data were analyzed using ANOVA followed by DMRT at P<0.01. The results showed that pH increased from 6.28 to 6.60, moisture content from 46.96% to 58.98%, peroxide value from 3.13 to 3.77 meq/kg, and Total Plate Count (TPC) from 75.90 to 96.78 CFU/g. In contrast, lightness (L*) decreased from 43.34 to 42.41, texture from 11.99 to 10.14 N, and overall sensory score from 4.52 to 2.52 during 21 days of storage. Although quality parameters declined over time, the TPC value remained below the maximum limit of the national standard. The addition of bay leaf flour helped slow the increase in peroxide value and contributed to maintaining product quality during storage. After 21 days of storage, the corned goat meat remained microbiologically acceptable, as the TPC value was still below the maximum limit of SNI 3775:2024, despite a decline in sensory quality indicated by a lower overall acceptance score.]]>
Copyrights © 2026
