DURABILITY OF BROILER CHICKEN WRAPPED IN TEAK AND BANANA LEAVES AT ROOM TEMPERATURE

Abstract

Meat is a highly nutritious food of animal origin, but it is prone to spoilage if handled poorly. Wrapping is a traditional method to preserve meat from spoilage. This study aims to determine the difference between meat wrapped in teak leaves, banana leaves and without wrapping at room temperature. The object of this study was broiler breast meat. The treatment of meat is wrapping with teak leaves, banana leaves and not wrapped as a control. Data on meat quality was analysed comparatively. The results of the analysis showed that there were significant differences in the quality of all parameters of broiler meat quality. The test results showed that broiler meat without wrapping experienced a faster decrease in pH when compared to teak leaf and banana leaf wrapping. It can be concluded that maintaining the quality of broiler meat should not be placed at room temperature for more than 6 hours. The use of banana leaves and teak leaves can be used as meat wrappers to maintain meat quality for up to 12 hours. Further research needs to be done on the mechanism of meat wrapping in maintaining the quality of chicken meat at room temperature