| dc.description.abstract | This research aims to determine the addition of wuluh starfruit to make dendeng of laying hen meat on shelf life and organoleptics. This research was carried out in October - December 2023 at the Animal Production Laboratory and Food Microbiology Laboratory, Faculty of Agriculture, University of North Sumatra. The design used in this research was a completely randomized factorial design with a 4×2 pattern and 3 replications. The treatment consisted of the concentration of wuluh starfruit solution (P0 = 0 ml; P1 = 20 ml; P2 = 40 ml; P3 = 60 ml), and the storage time factor, namely (F1 = 7 days; F2 = 14 days). The parameters observed are the degree of acidity, yield and organoleptics which include color, taste, aroma and texture tests. The results of the research showed that the addition of wuluh starfruit to the laying hen meat with a concentration of 20 ml, 40 ml, 60 ml had a significant effect (P<0.05) on the pH value and dendeng yield of laying hen meat. The organoleptic test uses the Friedman test as a non-parametric data analysis method. The results of the research showed that the addition of wuluh starfruit to the meat of cull laying hen meat at a concentration of 20 ml, 40 ml, 60 ml had a significant effect (P<0.05) on the color, taste, aroma and texture of the dendeng of laying hen meat. In making dendeng of laying hen meat with a concentration of 40 ml and a storage period of 14 days, it has the best pH, yield and organoleptic qualities. | en_US |
