Kualitas dan Lama Simpan Bakso Daging Ayam yang Direndam dengan Sari Lengkuas Merah (Alpinia purpurata K. Schum)

Abstract

Chicken meat is a popular source of animal protein due to its high nutritional value, affordable price, and tender texture, although it is susceptible to spoilage due to microbial activity. This study examined the effect of adding red galangal juice (Alpinia purpurata K. Schum) on the physical quality, total plate count (TPC) of microorganisms, hedonic quality, aroma, and taste of chicken meatballs during storage at room temperature. The study was designed using a 4×4 factorial completely randomized design with three replications, covering red galangal juice concentrations P0 (0%), P1 (10%), P2 (20%), P3 (30%), and storage times H0 (0 hours), H1 (12 hours), H2 (24 hours), and H3 (36 hours). The results showed that both factors had a significant effect (P<0.05) on pH, TPC, color, aroma, and taste. Higher concentrations of red galangal juice tended to suppress TPC and increase organoleptic scores. The optimal treatment was found to be P3H2 because it produced stable pH, low microbial counts, and the most preferred sensory quality.