Edible Coating of Chicken Feet Gelatin with Basil Leaf Extract (Ocimum basilicum) Substitution and It's Effects on the Chemical Properties of Chicken Meat
DOI:
https://doi.org/10.29303/jitpi.v11i2.240Keywords:
Chicken Feet, Coating, Basil Leaf Extract, Gelatin, Chicken meatAbstract
The enhancement of food quality, with a focus on sustainability and health, has emerged as a pivotal concern within the food processing industry. The objective of this study is to evaluate the impact of substituting basil leaf extract in chicken foot gelatin coating solution on the chemical characteristics of chicken meat. The experimental design employed in this study was a completely randomized design, with five replicates. The treatments comprised gelatin coatings containing basil leaf extract, with concentrations of 0% (P0), 1% (P1), 3% (P2) , 5% (P3) and 7% (P4). The collected data were then subjected to analysis using Analysis of Variance. Subsequent testing was conducted using Duncan's Multiple Range Test. The findings demonstrated that the substitution of basil leaf extract did not have a significant impact (P > 0.05) on the pH, moisture content, and water-holding capacity of chicken meat. It was demonstrated that an increase in the concentration of basil leaf extract resulted in a decrease in pH, with a more significant decrease observed at concentrations of 5% and 7%. The moisture content exhibited an increase at low concentrations (1-3%) but a decrease at high concentrations (5-7%), likely due to the interaction between bioactive compounds and proteins. The maximum water-binding capacity was observed at a concentration of 3%. The findings of this study suggest that basil leaf extract has the potential to serve as an effective natural preservative in edible coatings, with a concentration of 3% yielding the optimal outcomes in enhancing the water-binding capacity of chicken meat.
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