Lemongrass (Cymbopogon citratus) powder addition on the physical quality of spent laying hen patties

¹ Postgraduate student of Animal Product Technology, Faculty of Animal Science, Brawijaya University, Malang, Veteran Street, Indonesia, 65145
² Faculty of Animal Science, Brawijaya University, Malang, Veteran Street, Indonesia, 65145

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Lemongrass (Cymbopogon citratus) powder is a natural additive with antioxidant and antimicrobial properties, attributed to its flavonoids, terpenoids, and phenolic compounds. This study evaluated the physical attributes of patties produced from spent-laying hen meat with the addition of lemongrass powder at varying percentages. This experiment employed a completely randomized design consisting of four treatment groups: 0.5% (T1), 1% (T2), 1.5% (T3), and a control without addition. The study measured pH, water holding capacity (WHC), cooking loss, textural characteristics, color values (L*, a*, b*), and yield. The experimental results were examined through an analysis of variance (ANOVA). The addition of lemongrass powder significantly modified all physical attributes (p<0.01). Improvements in WHC, texture, color, and yield, along with reduced cooking loss and pH, are likely associated with the antioxidant and antimicrobial activities of lemongrass bioactive compounds, which contribute to protein stabilization during heating. The 1.5% treatment produced the best physical quality, highlighting its potential as a natural functional ingredient to enhance the value-added utilization of spent laying hen meat.