THE EFFECT OF DUCK MEAT MARINATION WITH VARIOUS CONCENTRATIONS OF GREEN TEA EXTRACT (Camellia sinensis) ON PHYSICAL, MICROBIOLOGICAL AND ACCEPTABILITY PROPERTIES

Kusmajadi Suradi, Jajang Gumilar, Glusi Ladyani M.L., Nuraisyah Septianti Putri, W.

Abstract
   Green tea (Camellia sinensis) contains active compounds such as tannins, flavonoids, epicatechins and catechins. This compound has the potential to reduce pH and inhibit bacterial growth, so the used of green extract as a marinade of duck meat is suspected to extend the shelf life. Moreover, the ability to reduce pH might affect physical properties, even though the use of green tea at high concentrations is suspected to reduce acceptability because the aftertaste green tea has. The study aimed to find out the effect of various concentrations of green tea extract on physical, microbiological and acceptability properties, as well as to obtain the best concentration of green tea extract for marination. The study was conducted experimentally, using a Completely Randomized Design (CRD) with 4 immersion treatments for 10 minutes with green tea extract concentrations of 2.5%, 5%, 7.5% and without green extract. Each treatment was repeated 5 times to obtain 20 experimental units. The measured variables were water holding capacity, cooking loss, tenderness, pH, total bacteria, shelf life, and acceptability (color, aroma, taste, and total acceptance). The results showed that the construction of green tea extract had an influence on microbiological quality, but did not affect physical and acceptability properties, except for the color. The best concentration used for marinating duck meat was 5% of green tea extract.

Key words: duck meat, green tea, physical properties, microbiology, acceptability