The physical quality of corned goat meat using the addition of bay leaf (Syzygium polyanthum) flour

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

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

Abstract

This study aimed to determine the effect of bay leaf (Syzygium polyanthum) flour, which contains flavonoids, tannins, and essential oils with antioxidant and antimicrobial properties, on the physical quality of corned goat meat. Four treatments were applied: 0% (BLO), 0.2% (BL1), 0.4% (BL2), and 0.6% (BL3) bay leaf flour, each with five replications in a completely randomized design. Physical parameters measured included pH, water-holding capacity (WHC), cooking loss, yield, texture, and color (L*, a*, b*). The addition of bay leaf flour significantly affected all parameters (P < 0.05). Increasing the concentration of bay leaf flour decreased pH and cooking loss while improving WHC, yield, texture firmness, and color intensity. The best results were observed at 0.6% addition. These findings indicate that bay leaf flour can be utilized as a natural functional ingredient to enhance the physical properties of corned goat meat.