The Effect of Biduri (Calotropis gigantean) Latex on Meat Quality of Post Laying Hen

Abstract

The aim of this research was to investigate the effect of biduri (Calotropis gigantean) latex treatment on physical quality and hedonic test of meat of post laying hen. Samples of this research used meat of post laying hen strain Lohman aged 90 weeks. Thigh muscle was used for physical quality and breast muscle for hedonic test. Extract of biduri latex were obtained by cutting and tapping of young stem tissue, and it was centrifuged to obtain crude fluid of biduri latex (supernatant). Variables of this research were pH, cooking loss, tenderness, and water holding capacity (WHC), and hedonic test. Levels of biduri latex were 0, 3, 6 and 9% were measured from weight of the samples and the treatment of biduri latex by smearing on the surface of meat samples. The experimental design of the research used one way randomized design. The data was analyzed by using ANOVA, and differences between treatment means were further analysed using Duncan’s New Multiple Range Test. The effect of biduri latex did not affect on pH, but it significantly affected on cooking loss, WHC, tenderness, and hedonic test (p<0.01). Cooking loss started to decrease in concentration of 6%. Value of WHC and tenderness went up at concentration of 3%. Increasing of meat quality of tenderness of hedonic test, juicy and overall hedonic test started to increase in concentration of 6%, and also flavor on concentration of 3% and 9%. In conclusion, the treatment of biduri latex with concentration of 3% could increase meat quality of meat of post laying hen.