Penghasilan bahan pemerap ayam berasaskan pudina

Mohd Zulkriman Mohd Zulkifili, (2012) Penghasilan bahan pemerap ayam berasaskan pudina. Universiti Malaysia Sabah. (Unpublished)

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Abstract

This study is conducted with the objective to produce a formulation of marinated chicken mint based. Nine formulations were formulated with different portion of mint, turmeric water and ginger while portion for ginger, coriander, salt and garlic are constant Ranking test was done to choose 3 best formulations. Then hedonic test was conducted to choose one best formulation. Test was conducted using chicken meat which had been marinated for three hours. F1 formulation was chose as the best formulation with 6% of mint F1 formulation contain 7% turmeric 15% ginger, 5% coriander, 5% salt, 20% garlic and 42% water. Analysis of ANOVA was conducted of which F1 formula achieve 1.90 ± 1.06 for color, 2.15 ± 1.03 for aroma, 1.90 ± 1.12 for saltiness 2.15 ± 0.90 for mint taste and 1.70 ± 0.79 for overall acceptance. Proximate analysis conducted for best formulation has shown fat content was 0.62 ± 0.50 %, 20.44 ± 0.85 % ash, 4.06 ± 0.08 % crude fiber, and moisture content was 76.90 ± 0.50 %. Final pH for chicken marinate is 5.84 ± 0.00 on the eight week of storage period. The color value for mint base chicken marinate showed L * value of 47.54 ± 1.55, while a* and b* shows decreasing value with 5.06 ± 1.10 and 39.13 ± 1.42 at the eight week of storage period. For microbiology analysis last result shows colony growth of 1.80 x 10³ CFU/mL on PDA and 5.4 x 10⁴ CFU/mL on PC4. For multiple comparison test, achieve score for all five attribute is which more than R with a few differences is. In conclusion/ development of chicken marinate with mint base had been achieve and can be accept by people through sensory aspects.

Item Type:Academic Exercise
Uncontrolled Keywords:chicken marinate, mint base, formulation, ranking test, hedonic test, sensory aspect
Subjects:T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions:SCHOOL > School of Food Science and Nutrition
ID Code:7832
Deposited By:IR Admin
Deposited On:19 Dec 2013 09:29
Last Modified:19 Dec 2013 09:29

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