IJASEIT

International Journal on Advanced Science, Engineering and Information Technology, Vol. 9 (2019) No. 4, pages: 1409-1413, DOI:10.18517/ijaseit.9.4.7180

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

Mohamad Djali, Efri Mardawati, Herlina Marta, Dwi Wahyudha Wira, Kiki Rizki Ramadhani, Roostita L. Balia

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.