PENGARUH JUS DAUN SIRIH (Piper betle Linn) SEBAGAI BAHAN PRACURING TERHADAP KUALITAS DENDENG AYAM PETELUR SELAMA PENYIMPANAN

The objective of the experiment was to know the effect ofjuice of betel leaf (Piper betle Linn.) on pre-curing process and its effect on chemical properties, peroxide value, total bacteria and sensory characteristics of processed chicken. Chicken meat was soaked into betel leaf juice (0, 5, 10 dan 15%), processed to become dendeng and stored at room temperature for 0 week, 2 weeks, 4 weeks, 6 weeks and 8 weeks. The variables measured included moisture, protein content, fat content, pH, peroxide value and total bacteria. The experimental design used was Completely Randomized Design (4 x 5)and followed by Tukey test.The sensory data were analyzed by using Kruskal-Wallis Hedonic test. The results showed that higher concentrations of Betel leaf juice significantly affected (P<0.05) moisture, protein content, fat content, peroxide value, totalbacteria and sensory characteristics of chicken dendeng that included color, aroma, taste and acceptability. Storage times up to eight weeks affected significantly (P