The effect of Garcinia atroviridis extract on water content, pH and cooking loss value of rejected laying hens meat

Abstract

Garcinia atroviridis or by Indonesian name is Asam Gelugur (tamarind) is often used as a spice for cooking in Indonesia. Garcinia fruit contains minerals, vitamins, fibre, flavonoids, hydroxy citric, ascorbic, malic, tartaric, and also other ingredients that are useful for health and cause a decrease in the quality of meat. The purpose of this research was to explain the effect of Garcinia extract on water content, pH, and cooking loss values of rejected laying hens. The study used a completely randomized design (CRD) with 4 treatments and 5 replications. The treatment was given to the rejected laying hens meat that were marinated in Garcinia extract levels that are 0% (P0), 2% (P1), 4% (P2) and 6% (P3) for 15 minutes and then stored for 48 hours at room temperature 270C to 300C. Based on the analysis of variance and test results with DMRT showed that using Garcinia extract at all levels had a highly significant different (P<0.01) of the water content, pH and cooking losses of rejected laying hens meat. Garcinia atroviridis at 4% level effectively maintains the quality of meat during storage for up to 48 hours because it produces the normal water content, pH and reduces cooking loss.