| Summary: | 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<0.05) on pH, peroxide value and total bacteria. Interactions
between the concentration of juice and storage times on peroxide value and total
bacteria.The conclusion of this research was that the betel leaf juice could be
applied up to concentration of 15%because it could suppress peroxide value,
decrease total bacteria and extend storage times of the chicken dendeng.
Sensory analysis showed that the best quality of the chicken dendeng was
obtained at concentration of 10% with storage times of eight weeks.
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