International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064


Downloads: 104

Research Paper | Biomedical Sciences | Indonesia | Volume 7 Issue 1, January 2018


Additional Effectiveness Effectiveness on Fatty Change in Broiler Chicken Meat

Sri Sulami Endah Astuti


Abstract: Broiler meat is a source of animal protein for the human body, broiler chicken meat consumed by Indonesian people because the price is relatively cheap and easy to obtain, both in traditional markets and supermarkets. The purpose of this study is to analyze the fat content of broiler chicken that has been given various treatments that is soaking and boiling with added garlic as a fat-lowering agent. The results showed average fat content in broiler meat that was not treated by 21.73 %, average fat content of broiler chicken soaked with water by 19.15 %, average fat content of broiler chicken meat boiled with water of 7.88 %, average fat content of broiler chicken soaked with water and added garlic equal to 7.58 % and average fat content of broiler chicken boiled with water and added garlic equal to 3, 57 %. From the results of data analysis with SPSS can be concluded that the most influential treatment of decreased levels of fat is broiler chicken meat boiled with water and added garlic


Keywords: Broiler Chickens, Fat, Garlic, Immersion, Boiling, Soxhlet Extraction lymphocytes


Edition: Volume 7 Issue 1, January 2018,


Pages: 1649 - 1651


How to Cite this Article?

Sri Sulami Endah Astuti, "Additional Effectiveness Effectiveness on Fatty Change in Broiler Chicken Meat", International Journal of Science and Research (IJSR), https://www.ijsr.net/get_abstract.php?paper_id=ART20179762, Volume 7 Issue 1, January 2018, 1649 - 1651

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