Physicochemical Properties of Indonesian Native Chickens Meats and by-products

Abstract

This study explores the unique qualities of local meats, focusing on Indonesia’s native Java chickens to provide a comparative reference for global meat varieties. The research involved 11 Java chickens from Lamongan Regency, analysed using laboratory exploratory and descriptive analytical methods. Findings revealed that the carcass weight distribution consisted of 21.93% breast, 34.95% thigh, and varying percentages for red, white, and dark offal. The water holding capacity (WHC) was recorded as 42.35% for breast and 42.11% for thigh, with notable variation in offal. Cooking loss results showed 27.07% for breast and thigh, with higher variability for offal. The meat texture averaged 6.51-6.58 kg/cm² and pH values ranged from 5.81 to 6.45. Proximate analysis of Java chicken meat revealed moisture content of 73.63-73.74%, protein between 21.86-23.88%, fat content of 1.23-1.32%, energy values of 174.34-176.25 Kcal/100g, ash at 1.00-1.05%, and soluble protein measured at 1.14 mg/ml. These results highlight the diversity in the physical and chemical properties of Java chicken meat and its by-products, demonstrating its unique characteristics compared to other meat strains worldwide.