The effect of marinade concentrations of different local herbs and spices on the hedonic test of super native chicken breast

Abstract

This study was conducted the effect of marinade concentrations of different local herbs and spices on the hedonic test of super native chicken breast. The research material consisted of super native chicken breast, chili powder, sugar, salt, pepper, garlic, cinnamon, palm oil, lime juice, monosodium glutamate, and ginger. The treatment levels of marinade concentration were 10, 20, and 30% of the weight of meat. The hedonic test of the super native chicken marinade was carried out by 40 untrained panelists. The hedonic test data of super native chicken breast marinated were analyzed by non-parametric analysis through the Hedonic Kruskal-Wallis test and if there was a significant difference (P<0.05) then further tested with Duncan’s New Multiple Range Test. The results showed that the marinade concentration level of different local herbs and spices had a significant effect on acceptability, but did not affect on color, aroma, taste, texture, juiciness, and tenderness of super native chicken breast marinated. The marinade concentration of local herbs and spices at the level of 20% was the best treatment with highest score hedonic of 4.38 so that it was preferred by the panelists when compared to other treatments.