Effect of Concentration of Soursop (Annona muricata) Leaf and Soaking Time on Protein and Fat Contents and Sensory Quality of Raw Chicken Meat

Diana A. Wuri1, Jublin F. Bale-Therik2, and Gomera Bouk2

1Department of  Public Health Veterinary, Faculty of Veterinary Medicine Nusa Cendana University, Kupang 85361; 2Department of Animal Science, Post Graduate School,  Nusa Cendana University, Kupang 85361, INDONESIA

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The purpose of this study was to find out the effect of concentration of soursop (Annona muricata) leaf and soaking time on protein and fat contents and sensory quality of raw chicken meat during storage.  This research was conducted in Laboratory of Animal Products Technology, Faculty of Animal Husbandry Nusa Cendana University and Laboratory of Veterinary Public Health, East Nusa Tenggara Province Livestock Services Kupang, Indonesia.  The experiment was arranged in completely randomized design in a 4×3 factorial lay out with three replications.  The first factor was concentration of soursop leaf in water (C) with four levels: 0, 10, 20, and 30 g/L water. The second factor was soaking time of chicken meat (T) with three levels: 0, 10, and 20 minutes. The quality of chicken meat changes were monitored chemically and organoleptically at hours 12 of storage time. Data collected of protein and fat contents of chicken meat were analyzed using Analysis of Variance and continued with Duncan’s Multiple Range Test, while data of organoleptic properties (color and aroma) characteristics were compared using the Kruskal Wallis Test. It was found that both treatment factors concentration of soursop leaf and soaking time with the interactions had significant effect (P<0.01) on protein and fat content of chicken meat. These results also indicated that color characteristics of chicken meat detected by the descriptive panelist were significantly affected by the both factors concentration of soursop leaf and soaking time (P<0.05), while aroma characteristics were insignificantly affected by the treatments.


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