Daya Simpan Dendeng Ayam Layer Afkir (Gallus Gallus Domesticus) Dengan Penambahan Ekstrak Limbah Perasan Jeruk Sambal

Abstract

Dendeng (Indonesian dried sliced chicken meat) is generally produced by adding added synthetic preservatives that do not provide side effects for health to extend its shelf life. One of the natural ingredients in West Kalimantan with its preservative potential is lime that contains phenol as an anti-microbial. This study aims to identify the effect of the lime juice waste on dendeng characteristics based on the total of microbes, organoleptic test, and different durations of storage. This research used complete random design (CRD) with two stages. The first stage is mixing the concentration of lime juice extract (%) through treatment E0 = 0%, E1= 0.5%, E2= 1%, E3=1.5%, E4= 2%, E5 =2.5%, and E6 = 3% with the observed variables such as taste, aroma, color, texture, and total microbial contamination. The second stage is identifying the storage effect through treatment L0 = 0, L1 = 7, L2 =14, L3 = 21 days, L4 = 28, and L5 = 35 days with the observed variables were water activity, peroxide value, and total microbial contamination. The findings showed that the best characteristics of the product is in the addition of 0.5% extract, with the taste value of 3.18, the aroma of 3.82, the color of 3.68, the texture of 3.24, respectively categorized as somewhat liked, and a total of 2.5 x 108 microbes CFU/gram. Storage duration had a significant effect on water activity with an average of 0.71 to 0.74 and peroxide values with an average of 0.33 - 7.26 meq/kg, while the total microbial contamination had no significant effect with an average of 2.1x106 - 2.3x106. Therefore, the addition of 0.5% extract of lime juice waste has the best storage time of 0 days based on the organoleptic, water activity, peroxide value, and total microbial contamination.