The quality and organoleptic value of Taliwang chicken dishes based on age of slaughter

Ayam Taliwang is a culinary specialty of Lombok Island, Indonesia, which is already internationally famous, especially among foreign tourists and has an impact on increasing tourist visits. This research aims to determine the standard slaughter age of superior native chicken to obtain the quality and organoleptic value of Taliwang chicken dishes that can be accepted by consumers. The materials used are 15 superior male village chickens and several spices for cooking Taliwang chicken. The method used was experimented in the laboratory and was designed based on a unidirectional Completely Randomized Design with 3 treatments and 5 replications: namely P1 = 6 weeks of age at slaughter, P1 = 7 weeks of age at slaughter, and P2 = 8 weeks of age at slaughter. Antioxidant content was measured using the DPPH (1,1-diphenyl-2-picryl hydrazyl) method; cholesterol profile was measured using the enzymatic colori-metric method, nutritional profile was measured using the proximate analysis method and organoleptic values were carried out using human senses as the main tool for measuring product acceptance. Research data such as antioxidant content, cholesterol profile, nutritional profile, and organoleptic values were analyzed using analysis of variance and continued with the Duncan Multiple Range Test. The research results showed that the antioxidant, cholesterol profile, nutritional profile and oganoleptic value of Taliwang chicken dishes based on age at slaughter were sequentially: Antioxidants range from 71.17-94.88%; total cholesterol 32.20-46.84 mg/dL; HDL (high-density lipoprotein) 5.44-7.42 mg/dL; LDL (low-density lipoprotein) 1.10-5.64 mg/dL; protein content 28.34-30.56%; fat content 10.00-13.38%, organoleptic value (aroma, taste and tenderness) is accepted by consumers. Statistically it can be proven that the age of slaughter has a very significant effect (P<0.01) on the antioxidant content and taste of Taliwang chicken dishes, a significant effect (P<0.05) on the LDL content and aroma, while on the HDL content as well as nutrition and tenderness no significant effect (P>0.05). Conclusion: Male native chickens aged 7 weeks are cut to produce Taliwang chicken products that have high antioxidant content (94.88%), low total cholesterol (32.20 mg/dL), and low LDL (1.10 mg/dL), high HDL (7.42 mg/dL), protein above fresh meat protein (26.55%), normal fat (13.38%) with a fragrant aroma value, a taste that consumers like and is classified as tender. Key words: Antioxidants, cholesterol profile, Taliwang chicken dish, nutritional profile, organoleptic