The Effect of Lime Juice (Citrus aurantifolia) Concentration on the Physical and Sensory Quality of Dried Chicken from Culling Laying Hens
DOI:
10.29303/jbt.v26i4.12623Published:
2026-09-11Downloads
Abstract
Due to its high collagen concentration, spent laying hen meat has drawbacks such a rough texture and coarse muscle fibers. This study aims to determine the effect of marination using lime juice (Citrus aurantifolia) on the physical and sensory qualities of spent laying hen jerky. The research method used was a laboratory experiment with a Completely Randomized Design (CRD) one-way pattern consisting of 6 concentration levels of lime juice (0%, 2%, 4%, 6%, 8%, and 10%) with 3 replications. The observed variables included physical quality (tenderness and cooking loss) and sensory tests (color, texture, aroma, and taste) by 20 panelists. Statistical analysis results showed that increasing the concentration of lime juice gave a highly significant effect (P<0.01) on increasing tenderness, cooking loss value, and sensory scores on texture, aroma, and taste attributes. However, this marination treatment gave a non-significant effect (P>0.05) on the visual color attribute of the product. It can be concluded that the use of lime juice with a concentration of 10% (P5) is the best formulation that produces the most optimal physicochemical and organoleptic quality in spent laying hen jerky.
Keywords:
Jerky Lime juice Physical quality Sensory Spent laying henReferences
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