The Effect of Adding Moringa Leaf (Moringa oleifera L.) Powder and Fermented Bacteria (Lactobacillus plantarum) to Free-range Chicken Dendeng on Physicochemical and Sensory Evaluation

Abstract

Aims: To determine the effect of addition of moringa leaf powder on the making of fermented free-range chicken dendeng in terms of moisture content, water activity (aw), sensory evaluation, and Lab* color. Study Design: Using a Completely Randomized Design (CRD). Place and Duration of Study: Animal Product Technology Laboratory, Faculty of Animal Science, Universitas Brawijaya, from January to February 2024. Methodology: The method use was a experimental laboratory with 4 treatments and 4 replicates. The treatments given were P0 (without moringa leaf powder), P1 (2.5%), P2 (5%), P3 (7.5%), and the addition of 6% L. plantarum bacterial solution for all treatments. Data were analyzed using Analysis of Variance (ANOVA). If different result were obtaineds between treatments, Duncan’s Multiple Range (DMRT) Test was continued. Results: The results showed that the addition of moringa leaf powder had an effect (p<0.05) on the quality of moisture content (7.90-10.97%), water activity (0.80-0.88%), the sensory evaluation of aroma (2.62-2.84), texture (2.88-3.48), taste (2.40-3.62), and a* color (1.13-8.57). However, it does not affect (p>0.05) the quality of color sensory evaluation (2.88-4.04), L* color (31.55-36.44), and b* color (15.42-18.25). Conclusion: It can be concluded that the best treatment is obtained with the addition of moringa leaf at 2.5% based on physicochemical and mostly like based on sensory evaluation.