THE EFFECT OF MARINATION OF KAEMPFERIS GALANGAL L AND COLD STORAGE TIME ON THE PHYSICAL QUALITY AND TOTAL PLATE COUNT OF AFKIR LAYER CHICKEN MEAT

Abstrak

Meat as a protein source is easily damaged if stored for too long at room temperature. The refore it is necessary to have alternatives such as preservation or natural spices that can inhibit damage to meat. The usual spice added is Kaempferia galangal L which is made into a blend. This study aims to determine the effect of Kaempferia galangal L rhizome and cold storage on rejected egg laying hens. This research was conducted at the Laboratory of Animal Products Technology and Microbiology, Faculty of Animal Husbandry, Udayana University, Sudirman Campus for 2 months. This study used completely randomized design with factorial pattern consisting of 2 factors. First factor is the concentration of 0% and 5% and second factor is the storage time of the 0th, 5th and 10th days. The variables observed in this study included water binding capacity, pH, cooking losses and total plant count. The results showed that marination with 5% Kaempferia galangal L blend increased cooking shrinkage and decreased pH and shelf life of 10 days at cold temperatures increased pH and total plant count decreased water binding capacity and cooking losses. There is an interaction between Kaempferia galangal L blend marination and storage time at cold temperature on the physical quality and the total plant count of rejected laying hens. From the results of this study it can be concluded that: (1) marination of 5% Kaempferia galangal L blend (increases cooking losses 

and decreases pH) and shelf life of 10 days at cold temperatures (increases pH and “total plate count”; reduced water binding capacity and cooking loss. (2) marination of 5% Kaempferia galangal L blend with 5 days of storage at cold temperatures, is the best treatment in terms of physical quality (pH value 5,23; water binding capacity 65,03%; cooking loss 40,10%) and total microflora / total plate count 1,08 x 10-4 cfu / g of egg laying hens rejected. (3) there is an interaction between marinated Kaempferia galangal L blend and cold storage on physical quality (pH, water holding capacity, cooking losses) and total microflora / total plate count of chicken peterlur afkir