Penggunaan Jenis Kemasan dan Fortifikasi Nano Kalsium Laktat Kerabang Telur Terhadap Kualitas Sensori Daging Broiler Ungkep

Putra, Yoga Dwi Kurnia (2025) Penggunaan Jenis Kemasan dan Fortifikasi Nano Kalsium Laktat Kerabang Telur Terhadap Kualitas Sensori Daging Broiler Ungkep. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

This research aims to determine the effect of type of packaging and nano calcium lactate fortification of egg shells on the sensory quality of cooked meat stored at - 18°C for 6 weeks. The ingredients used included broiler meat, spices (shallots, garlic, turmeric, ginger, galangal, candlenut, coriander), sugar, salt, palm oil, monosodium glutamate, and nano calcium lactate egg shell. The study used a completely randomized design with 6 treatments: P1 (0% polyethylene control), P2 (0% nylon control), P3 (0% retort pouch control), P4 (calcium lactate 0.6% polyethylene), P5 (calcium lactate 0.6% nylon), and P6 (calcium lactate 0.6% retort pouch). Parameters observed included color, aroma, taste, texture, tenderness, juiciness, and overall acceptability. Sensory testing was conducted by 40 untrained panelists using a likert scale of 1-5, namely very dislike to very like. Data were analyzed using non-parametric analysis of Kruskal-Wallis hedonic test and continue with Mann-Whitney test if there are differences. The results of the study indicate that nano calcium lactate fortification has a significant effect on the aroma of products packaged in polyethylene and the texture and tenderness of meat packaged in polyethylene and nylon. Nano calcium lactate fortification at 0.6% with vacuum packaging using polyethylene and nylon is recommended for broiler meat because it effectively prevents quality deterioration during storage.

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