Organoleptic characteristics of broiler chicken meat using juice of starfruit (Averrhoa bilimbi L)

Abstract

The study aimed to determine the effect of using Averrhoa bilimbi L juice on the organoleptic characteristics of fresh chicken meat. The material used in this study is chicken meat and Averrhoa bilimbi L juice. The study used a completely randomized design with treatment without giving Averrhoa bilimbi L (P0) as a control, given juice and stored for 3 hours (P1), given juice and stored for 6 hours (P2), juiced and stored for 9 hours (P3). Testing of organoleptic characteristics using seven trained panellists from restaurant employees in Kendari. The results showed that the treatment of Averrhoa bilimbi L juice with different storage times had no significant effect (P> 0.05) on the organoleptic characteristics of aroma, colour, and tenderness of broiler chicken, but gave a significant effect (P <0.05) on taste and showed very significant influence (P <0.01) on the texture of chicken meat. Conclusions in this study were the best treatment for using Averrhoa bilimbi L juice for nine hours.