Antioxidant Activity, Physicochemical, and Sensory Properties of Ground Jerky from Spent Hen Meat with Added Curly Chili (Capsicum annuum L.) Hajrawati1*, Hikmah M. Ali1, Nahariah1, Andy Noor Ahsan Alifuddin1, Muhammad Firman A1, Suharyanto2
1. Department of Animal Production Faculty of Animal Science Hasanuddin University, Makassar, South Sulawesi 90245, Indonesia.
2 Department of Animal Science, Faculty of Agriculture, University of Bengkulu, Bengkulu, Indonesia.
* hajrawati[at]unhas.ac.id
Abstract
PSpent hen meat can be utilized to produce ground jerky. However, ground jerky is prone to oxidation, necessitating the addition of natural ingredients that can suppress oxidation and improve physicochemical and sensory properties. This study aims to evaluate the addition of curly chili (Capsicum annuum L.) on the antioxidant activity, physicochemical, and sensory properties of ground jerky made from spent hen meat. The study employed a Completely Randomized Design (CRD) with four levels of curly chili addition (0%, 4%, 8%, and 12% based on meat weight), each replicated four times. The observed variables included antioxidant activity, physical properties (L*, a*, b* color values, and cooking shrinkage), and sensory properties. The results showed that the addition of curly chili significantly influenced (P<0.01) antioxidant activity and cooking shrinkage but did not significantly affect (P>0.05) the L*, a*, and b* color values. It also significantly influenced (P<0.01) color and spiciness, as well as aroma (P<0.05). The addition of curly chili did not affect the dryness, flexibility, texture, and panelists^ preference. It can be concluded that curly chili is effective as a natural antioxidant and contributes to the increase in the a* color value of the jerky.
