The effectiveness of curry leaves (Murayya koenegii) on the physical quality of chicken meatball

¹ Department of Animal Husbandry, Faculty of Agriculture, Universitas Sumatera Utara, Jl. Dr. A. Sofian, Medan, 20155, Sumatera Utara, Indonesia
² Faculty of Animal Husbandry, Universitas Padjajaran, Hegarmanah Jatinangor, Sumedang, 45363, Jawa Barat, Indonesia

^* Corresponding author: Penipatriani@usu.ac.id

Abstract

Curry leaves (Murayya koenegii) are spices commonly used as a flavouring in Indonesian cuisine. Curry leaves contain antioxidants, anti-therapeutic agents, and inhibitors of pathogenic bacteria. The purpose of this study was to observe the effectiveness of adding curry leaves to chicken meatballs at 48 hours of storage. The research design used in this study was a completely randomized design with 4 treatments and 5 replications. The treatments consist of P0: meatball without curry leaves 0%; P1: meatball + dried curry leaves 2%; P2: Meatball + dried curry leaves 4%; P3: Meatball + dried curry leaves 6%. After boiling, the meatballs were stored at 27°C for 48 hours to be tested for physical quality. The results showed that the addition of curry leaves to the meatball mixture had a significant effect (P<0.05) on the physical quality among others pH, water content, cooking loss, tenderness, colour scale of brightness (L), and redness (a*). However, it had no significant effect on the yellowish colour (b*). Curry leaves can also inhibit early rotten in chicken meatballs for 48 hours of storage. It was concluded that the addition of curry leaves was effective in improving the physical quality of chicken meatballs