Pengaruh Marinasi Jus Serai (Cymbopogon citratus L) dengan Dosis yang Berbeda terhadap Kualitas Fisik dan Organoleptik Daging Entok

Abstract

Lemongrass contains various phytochemicals such as saponins, tannins, flavonoids, phenols, essential oils that have the potential to act as natural meat tenderisers. This study aims to determine the effect of lemongrass juice marinade on the physical and organoleptic quality of muscovy duck. The research design used was a completely randomised design (RAL) with 5 treatments (P0=0%, P1=6%, P2=9%, P3=12%, P4=15%) 4 replicates. Parameters observed included meat pH, water-holding capacity, cooking loss, tenderness, organoleptic hedonic, hedonistic quality (colour, aroma, and taste). Results showed that the addition of lemongrass juice had a very significant effect (P<0.01) on pH and water-holding capacity, a significant effect (P<0.05) on cooking loss, tenderness, organoleptic properties, including hedonic quality (colour and aroma), hedonic quality (colour). However, the effect on organoleptic properties, including hedonic quality (taste) and hedonic quality (aroma and taste), was not significant (P>0.05). The 15% dose gave the best results, namely a significant decrease in pH (5.84±0.03), an increase in tenderness (162.8±59.9), an increase in organoleptic values, including hedonic quality of colour (2.20±0.10), aroma (3.37±1.11), colour (2.51±1.01), but did not increase water-binding capacity, reduce cooking loss, or improve organoleptic values, including hedonic quality taste, hedonic quality (aroma and taste). Nevertheless, the water-binding capacity (32.63±2.29) cooking shrinkage (50.50±1.68) values were still within the standard limits, the taste, aroma were still acceptable to the panelists, indicating that lemongrass juice has the potential to be used as a natural tenderiser in muscovy duck marinades.