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The Effect of Ficus lyrata Warb Leaf Extract on Physicochemical and Microbiological Properties of Chicken Carcass

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@article{IJASEIT7180,
   author = {Mohamad Djali and Efri Mardawati and Herlina Marta and Dwi Wahyudha Wira and Kiki Rizki Ramadhani and Roostita L. Balia},
   title = {The Effect of Ficus lyrata Warb Leaf Extract on Physicochemical and Microbiological Properties of Chicken Carcass},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {9},
   number = {4},
   year = {2019},
   pages = {1409--1413},
   keywords = {broiler chicken meat; Ficus lyrata; phytochemical; antimicrobial; quality.},
   abstract = {Chicken meat is one of the favorite animal protein sources consumed by Indonesian people. Its high nutrition value becomes a good place for the growth of spoilage microorganisms, such as E. coli, P. aerugenosa, and B. subtilis, through chemical reactions inside and outside the components. Natural preservative from plant Ficus lyrata leaf contains many antimicrobial compounds which are potential to inhibit spoilage in chicken meat. The purpose of this research was to study the effect of the addition of  Ficus lyrata leaf extract in the quality degradation of broiler chicken meat during a 14-hour storage at room temperature.  Observations were made on samples without and with soaking treatment in 5%, 10%, and 15% concentration of Ficus lyrata leaf extract. The method used was an experimental method that analyzed descriptively and was followed by regression analysis with storage time as independent variable (x) and pH, chewiness, and total microorganisms as dependent variable (y). The results showed that soaking chicken meat on Ficus lyrata leaf extract at concentration 15% revealed the best quality during storage period. It was proved by its ability in retarding the growth of microorganisms, its slower level in forming decay, maintaining a stable pH and also texture of broiler chicken meat. At concentration 15% of Ficus lyrata leaf extract, the broiler chicken did not provide any differences in characteristics such as color, flavor, aroma and texture compared to others. The higher concentration of the extract revealed higher antimicrobial activity as a number of bioactive compounds of the extract may increase; thus, disrupting the growth of microorganisms as well as extending the shelf-life of chicken meat.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=7180},
   doi = {10.18517/ijaseit.9.4.7180}
}

EndNote

%A Djali, Mohamad
%A Mardawati, Efri
%A Marta, Herlina
%A Wira, Dwi Wahyudha
%A Ramadhani, Kiki Rizki
%A Balia, Roostita L.
%D 2019
%T The Effect of Ficus lyrata Warb Leaf Extract on Physicochemical and Microbiological Properties of Chicken Carcass
%B 2019
%9 broiler chicken meat; Ficus lyrata; phytochemical; antimicrobial; quality.
%! The Effect of Ficus lyrata Warb Leaf Extract on Physicochemical and Microbiological Properties of Chicken Carcass
%K broiler chicken meat; Ficus lyrata; phytochemical; antimicrobial; quality.
%X Chicken meat is one of the favorite animal protein sources consumed by Indonesian people. Its high nutrition value becomes a good place for the growth of spoilage microorganisms, such as E. coli, P. aerugenosa, and B. subtilis, through chemical reactions inside and outside the components. Natural preservative from plant Ficus lyrata leaf contains many antimicrobial compounds which are potential to inhibit spoilage in chicken meat. The purpose of this research was to study the effect of the addition of  Ficus lyrata leaf extract in the quality degradation of broiler chicken meat during a 14-hour storage at room temperature.  Observations were made on samples without and with soaking treatment in 5%, 10%, and 15% concentration of Ficus lyrata leaf extract. The method used was an experimental method that analyzed descriptively and was followed by regression analysis with storage time as independent variable (x) and pH, chewiness, and total microorganisms as dependent variable (y). The results showed that soaking chicken meat on Ficus lyrata leaf extract at concentration 15% revealed the best quality during storage period. It was proved by its ability in retarding the growth of microorganisms, its slower level in forming decay, maintaining a stable pH and also texture of broiler chicken meat. At concentration 15% of Ficus lyrata leaf extract, the broiler chicken did not provide any differences in characteristics such as color, flavor, aroma and texture compared to others. The higher concentration of the extract revealed higher antimicrobial activity as a number of bioactive compounds of the extract may increase; thus, disrupting the growth of microorganisms as well as extending the shelf-life of chicken meat.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=7180
%R doi:10.18517/ijaseit.9.4.7180
%J International Journal on Advanced Science, Engineering and Information Technology
%V 9
%N 4
%@ 2088-5334

IEEE

Mohamad Djali,Efri Mardawati,Herlina Marta,Dwi Wahyudha Wira,Kiki Rizki Ramadhani and Roostita L. Balia,"The Effect of Ficus lyrata Warb Leaf Extract on Physicochemical and Microbiological Properties of Chicken Carcass," International Journal on Advanced Science, Engineering and Information Technology, vol. 9, no. 4, pp. 1409-1413, 2019. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.9.4.7180.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Djali, Mohamad
AU  - Mardawati, Efri
AU  - Marta, Herlina
AU  - Wira, Dwi Wahyudha
AU  - Ramadhani, Kiki Rizki
AU  - Balia, Roostita L.
PY  - 2019
TI  - The Effect of Ficus lyrata Warb Leaf Extract on Physicochemical and Microbiological Properties of Chicken Carcass
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 9 (2019) No. 4
Y2  - 2019
SP  - 1409
EP  - 1413
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - broiler chicken meat; Ficus lyrata; phytochemical; antimicrobial; quality.
N2  - Chicken meat is one of the favorite animal protein sources consumed by Indonesian people. Its high nutrition value becomes a good place for the growth of spoilage microorganisms, such as E. coli, P. aerugenosa, and B. subtilis, through chemical reactions inside and outside the components. Natural preservative from plant Ficus lyrata leaf contains many antimicrobial compounds which are potential to inhibit spoilage in chicken meat. The purpose of this research was to study the effect of the addition of  Ficus lyrata leaf extract in the quality degradation of broiler chicken meat during a 14-hour storage at room temperature.  Observations were made on samples without and with soaking treatment in 5%, 10%, and 15% concentration of Ficus lyrata leaf extract. The method used was an experimental method that analyzed descriptively and was followed by regression analysis with storage time as independent variable (x) and pH, chewiness, and total microorganisms as dependent variable (y). The results showed that soaking chicken meat on Ficus lyrata leaf extract at concentration 15% revealed the best quality during storage period. It was proved by its ability in retarding the growth of microorganisms, its slower level in forming decay, maintaining a stable pH and also texture of broiler chicken meat. At concentration 15% of Ficus lyrata leaf extract, the broiler chicken did not provide any differences in characteristics such as color, flavor, aroma and texture compared to others. The higher concentration of the extract revealed higher antimicrobial activity as a number of bioactive compounds of the extract may increase; thus, disrupting the growth of microorganisms as well as extending the shelf-life of chicken meat.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=7180
DO  - 10.18517/ijaseit.9.4.7180

RefWorks

RT Journal Article
ID 7180
A1 Djali, Mohamad
A1 Mardawati, Efri
A1 Marta, Herlina
A1 Wira, Dwi Wahyudha
A1 Ramadhani, Kiki Rizki
A1 Balia, Roostita L.
T1 The Effect of Ficus lyrata Warb Leaf Extract on Physicochemical and Microbiological Properties of Chicken Carcass
JF International Journal on Advanced Science, Engineering and Information Technology
VO 9
IS 4
YR 2019
SP 1409
OP 1413
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 broiler chicken meat; Ficus lyrata; phytochemical; antimicrobial; quality.
AB Chicken meat is one of the favorite animal protein sources consumed by Indonesian people. Its high nutrition value becomes a good place for the growth of spoilage microorganisms, such as E. coli, P. aerugenosa, and B. subtilis, through chemical reactions inside and outside the components. Natural preservative from plant Ficus lyrata leaf contains many antimicrobial compounds which are potential to inhibit spoilage in chicken meat. The purpose of this research was to study the effect of the addition of  Ficus lyrata leaf extract in the quality degradation of broiler chicken meat during a 14-hour storage at room temperature.  Observations were made on samples without and with soaking treatment in 5%, 10%, and 15% concentration of Ficus lyrata leaf extract. The method used was an experimental method that analyzed descriptively and was followed by regression analysis with storage time as independent variable (x) and pH, chewiness, and total microorganisms as dependent variable (y). The results showed that soaking chicken meat on Ficus lyrata leaf extract at concentration 15% revealed the best quality during storage period. It was proved by its ability in retarding the growth of microorganisms, its slower level in forming decay, maintaining a stable pH and also texture of broiler chicken meat. At concentration 15% of Ficus lyrata leaf extract, the broiler chicken did not provide any differences in characteristics such as color, flavor, aroma and texture compared to others. The higher concentration of the extract revealed higher antimicrobial activity as a number of bioactive compounds of the extract may increase; thus, disrupting the growth of microorganisms as well as extending the shelf-life of chicken meat.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=7180
DO  - 10.18517/ijaseit.9.4.7180