Extension Organoleptic Test

Oct 13, 2025 by sorusgentrification.com 95 views

The Effect of Boiling Time on Water Content, Protein Content, and Organoleptic Tests of Shredded Chicken Layer Afkir

Introduction

The processing of chicken meat into shredded form is a common practice in the food industry, particularly in the production of chicken-based products such as chicken nuggets, chicken burgers, and chicken salads. The quality of shredded chicken is influenced by various factors, including the boiling time, which can affect the water content, protein content, and organoleptic properties of the product. This study aims to investigate the effect of boiling time on the water content, protein content, and organoleptic tests of shredded chicken layer Afkir.

Methodology

The study was conducted at the Livestock Product Technology Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of North Sumatra, Medan, in July 2001. A non-factorial complete random design was used, with four different treatments: A1 (boiling 40 minutes), A2 (boiling 80 minutes), A3 (boiling 120 minutes), and A4 (boiling 160 minutes), each repeated five times. The observed parameters included the water content of the chicken layer, the shredded water content of the Afkir Layer Chicken, the shredded protein content of the Afkir Layer Chicken, and the organoleptic test, which includes color, aroma, texture, and extension.

Afkir Layer Chicken Water Level

The results of the analysis showed that the boiling time did not have a significant effect on the water content of the chicken layer. The highest average water content was found in treatment A4 (boiling 160 minutes) with 9.93%, while the lowest average was in treatment A3 (boiling 120 minutes) with 8.56%. This suggests that the boiling time does not significantly affect the water content of the chicken layer.

Abon Afkir Chicken Water Level

Similar to the meat water content, the length of boiling did not significantly affect the shredded water content of the Afkir Layer Chicken. The highest average water content was obtained in treatment A2 (boiling 80 minutes) with 17.83%, and the lowest in treatment A4 (boiling 160 minutes) with 14.83%. This indicates that the boiling process for a long time does not always reduce the shredded water content, which is very important to maintain the texture and taste.

Abon Chicken Layer Afkir Protein Level

Unlike the previous two parameters, the boiling time had a significant effect on the protein content of shredded chicken layers. The highest protein content was obtained from treatment A4 (boiling 160 minutes) with 40.13%, while the lowest came from treatment A1 (boiling 40 minutes) with 29.98%. This discovery shows that a longer boiling process can increase protein concentration, which is very beneficial for the nutritional value of shredded chicken.

Organoleptic Test

Color Organoleptic Test

The results of the organoleptic color test showed that the boiling duration had a significant effect. The highest average was obtained from treatment A1 (boiling 40 minutes) with 3.72, while the lowest was in treatment A4 (boiling 160 minutes) with 1.32. This indicates that the longer the boiling time, the color of shredded tends to be darker, which can affect the visual attraction of the product.

Aroma Organoleptic Test

In terms of aroma, the length of boiling also showed a significant effect. Treatment A1 gave the highest average aroma with 3.36, and the lowest was in treatment A4 with 1.38. A stronger aroma at a shorter boiling time may be more attractive to consumers.

Texture Organoleptic Test

For the texture test, treatment A4 produced the highest value with 2.78, while treatment A3 gave the lowest value with 2.52. This shows that a longer boiling time can improve the texture of shredded, providing pleasure when consumed.

Extension Organoleptic Test

Finally, the extension test showed significant results with treatment A4 reaching the highest value with 3.08, while treatment A2 got the lowest value with 2.04. A good extension is very important to increase consumer satisfaction.

Conclusion

From the results of this study, it can be concluded that the boiling duration affects protein levels and various aspects of organoleptic from the shredded chicken layer Afkir. While meat and shredded water content does not show significant changes, a longer boiling length can increase protein levels and improve the texture and extension of the product. This study provides important insights for high-quality and nutritious chicken shredded chicken processing.

Recommendations

Based on the findings of this study, the following recommendations are made:

Optimize boiling time: The boiling time should be optimized to achieve the desired protein content and texture of the shredded chicken.
Monitor water content: The water content of the shredded chicken should be monitored to ensure that it is within the acceptable range.
Improve organoleptic properties: The organoleptic properties of the shredded chicken, such as color, aroma, texture, and extension, should be improved to increase consumer satisfaction.
Develop new products: New products can be developed using the shredded chicken, such as chicken nuggets, chicken burgers, and chicken salads, which can be marketed to consumers.

Limitations

This study has some limitations, including:

Small sample size: The sample size was small, which may not be representative of the entire population.
Limited parameters: Only a few parameters were measured, which may not be comprehensive.
Boiling time: The boiling time was limited to four different treatments, which may not be sufficient to capture the full effect of boiling time on the shredded chicken.

Future Studies

Future studies can build on this study by:

Increasing sample size: Increasing the sample size to make the results more representative of the entire population.
Measuring more parameters: Measuring more parameters to get a more comprehensive understanding of the shredded chicken.
Exploring different boiling times: Exploring different boiling times to determine the optimal boiling time for the shredded chicken.

Conclusion

In conclusion, this study provides important insights into the effect of boiling time on the water content, protein content, and organoleptic tests of shredded chicken layer Afkir. The findings of this study can be used to optimize the boiling time, monitor water content, improve organoleptic properties, and develop new products using shredded chicken.
Frequently Asked Questions (FAQs) about the Effect of Boiling Time on Water Content, Protein Content, and Organoleptic Tests of Shredded Chicken Layer Afkir

Q: What is the purpose of this study?

A: The purpose of this study is to investigate the effect of boiling time on the water content, protein content, and organoleptic tests of shredded chicken layer Afkir.

Q: What is the significance of this study?

A: This study provides important insights into the effect of boiling time on the quality of shredded chicken, which can be used to optimize the boiling time, monitor water content, improve organoleptic properties, and develop new products using shredded chicken.

Q: What are the parameters measured in this study?

A: The parameters measured in this study include the water content of the chicken layer, the shredded water content of the Afkir Layer Chicken, the shredded protein content of the Afkir Layer Chicken, and the organoleptic test, which includes color, aroma, texture, and extension.

Q: What is the effect of boiling time on the water content of the chicken layer?

A: The boiling time does not have a significant effect on the water content of the chicken layer.

Q: What is the effect of boiling time on the shredded water content of the Afkir Layer Chicken?

A: The length of boiling does not significantly affect the shredded water content of the Afkir Layer Chicken.

Q: What is the effect of boiling time on the protein content of shredded chicken layers?

A: The boiling time has a significant effect on the protein content of shredded chicken layers. A longer boiling process can increase protein concentration, which is very beneficial for the nutritional value of shredded chicken.

Q: What is the effect of boiling time on the organoleptic properties of shredded chicken?

A: The boiling time has a significant effect on the organoleptic properties of shredded chicken, including color, aroma, texture, and extension.

Q: What are the implications of this study for the food industry?

A: This study provides important insights for the food industry, particularly for companies that produce shredded chicken products. The findings of this study can be used to optimize the boiling time, monitor water content, improve organoleptic properties, and develop new products using shredded chicken.

Q: What are the limitations of this study?

A: This study has some limitations, including a small sample size and limited parameters measured.

Q: What are the future directions for this research?

A: Future studies can build on this study by increasing the sample size, measuring more parameters, and exploring different boiling times to determine the optimal boiling time for the shredded chicken.

Q: What are the potential applications of this research?

A: The findings of this study can be applied in various industries, including the food industry, where shredded chicken products are widely used.

Q: What are the potential benefits of this research?

A: The potential benefits of this research include improved quality of shredded chicken products, increased consumer satisfaction, and development of new products using shredded chicken.

Q: What are the potential challenges of this research?

A: The potential challenges of this research include the need for further studies to confirm the findings, the potential for variations in boiling time and temperature, and the need for standardization of boiling time and temperature.

Q: What are the potential future directions for this research?

A: The potential future directions for this research include exploring the effect of boiling time on other parameters, such as texture and flavor, and developing new products using shredded chicken.