The effect of marination using sweet basil (Ocimum basilicum) spices on the physical quality of local chicken meat

Abstract

Sweet basil (Ocimum basilicum) is a popular herb for flavouring and has a fresh taste. Besides being used for spices, sweet basil is also commonly used as medicine because it has nutritional content. The purpose of this study was to determine the effect of marination using sweet basil (Ocimum basilicum) at different concentrations on the physical quality of local chicken meat. This study used a completely randomized design with 4 treatments and 5 replications. This study had several treatments based on the concentration of sweet basil, namely P0: 0%, P1: 3%, P2: 6%, and P3: 9% with a marinating time of 30 minutes. After marinating, meat was stored at room temperature for 24 hours and then physical quality measurements were taken. The results of the study showed that marination with sweet basil had a significant influence (P<0.05) on the physical quality of local chicken meat. Sweet basil can reduce the pH value, maintain water content, reduce the percentage of cooking loss, reduce the percentage of drip loss, and increase meat tenderness. It can be concluded that 6% sweet basil marinade (Ocimum basilicum) can produce the best physical quality of local chicken meat.