Abstract
This study was aimed to determine the fatty acids profile in fermented products of chicken breast meat (Musculus pectoralis superficialis) of spent hen layer using Gas Chromatography Mass Spectrophotometric technique. The chicken used was of Isa Brown strain after a period of laying of 76 weeks which was obtained from some local farms in Tabanan, Denpasar, and Gianyar - Bali. The chicken meat was cut into small pieces then mixed with ground spices concisting of galangal, coriander, garlic, brown sugar, salt, white pepper and coconut oil. The batter meat was mixed evenly and then wrapped with upih, in which both ends were tied with a rope followed by drying under the sun for 5 days (natural fermentation process). The profile of the fermented chicken meat was integrated and presented descriptively. The results showed that the fermented meat contained higher bioactive component of fatty acids such as oleic acid, palmitic acid and linoleic acid compared to that of the control, but lower stearic acid content. It was also evident that the cholesterol content was the lowest at the end of drying.
Highlights
Daging ayam sangat populer bagi konsumen Indonesia, dan khususnya di Bali telah tersedia daging ayam lokal, daging ayam petelur afkir dan daging ayam pedaging sebagai sumber nutrisi yang relatif murah
The results showed that the fermented meat contained higher bioactive component of fatty acids such as oleic acid, palmitic acid and linoleic acid compared to that of the control, but lower stearic acid content
The Merck Index Of Chemicals And Drugs (7thed.) In: P.G.Stecher (Ed.) pp 97-98
Summary
Bahan dan alat penelitian Proses pembuatan bebontot daging ayam petelur afkir bagian dada (Musculus pectoralis superficialis), digunakan untuk produk daging terfermentasi, tanpa penambahan lemak dan kultur starter. Bumbu-bumbu terdiri atas bawang putih 25%, laos/lengkuas segar 35%, ketumbar butiran 15%, merica putih butiran 2%, garam dapur 8%, gula merah/gula kelapa 10% dan 5% minyak goreng, digerus atau dihaluskan dan sebanyak 10% dari berat daging ayam, dicampur sampai rata dengan daging yang telah dipotongpotong bentuk kubus. Pelepah daun pinang kering (upih, bahasa Bali) sebelumnya dicuci dan dikeringkan terlebih dahulu untuk bahan pembungkus. Dipersiapkan para-para untuk tempat menggantungkan, dijemur dan dipasang termometer basah-kering. Selanjutnya adonan dibungkus dengan upih dan kedua ujung pembungkus diikat dengan tali dan digantung pada para-para untuk selanjutnya dijemur langsung di bawah sinar matahari selama 5 hari
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