Study of Marination of Broiler Chicken with Garlic on Water Holding City, Cooking Loss, Tenderness and Number of Bacteria

Marinating is one method of soaking meat that can function to enhance the taste of meat. Garlic can be an alternative that can be used as a marinade for meat that can enhance the taste and natural antibacterial. This study aims to determine the effect of using garlic on water holding capacity, cooking loss, tenderness and the number of bacteria in broiler chicken meat marination with different times. This study was conducted using an experimental method using a Completely Randomized Design (CRD) consisting of 3 Treatments (T1 = control, T2 = 5 minutes, T3 = 10 minutes, T4 = 15 minutes, T5 = 20 minutes) with 4 repetitions. Data were processed using Anova analysis of variance test and Duncan's furthe