Broiler chicken is one of the meats with the highest production because this type of meat can be maintained for 30 days, besides that the level of consumption of broiler chicken meat is very high among the community. The chicken breast has a larger percentage and is included as the main component quantitatively because it has more weight compared to other parts such as wings, back and thighs. The comparison of the percentage of carcass weight in chicken consists of 17.22% back, 15% wings, 24.01% chest, 17.84% upper thigh and 17.29% lower thigh with optimum ration. Commercial cuts of chicken breast are tender and contain little fat. Complete nutritional content can trigger easy damage to meat quality due to contamination by microorganisms such as bacteria that can cause changes and declines in physical and chemical quality that are not desired, such as decreased pH and increased cooking losses [1]. Carcasses or meat are prone to changes in odor, color.

Preservation of meat quality can be done through various methods, such as freezing, coating and marinating. Marinating is a meat processing technique through soaking using liquid spices, raw or cooked spices containing additives such as acids, enzymes and spices [2]. The marinating process can function to increase the shelf life and safety of food, add a distinctive taste and increase tenderness, inhibit bacterial growth and improve the quality of the final product [3]. The marinating process has been widely carried out both on a home scale and in the industrial sector. Common marinating methods include injection, vacuum tumbling, pressing and soaking [4]. The ingredients used for marinating play an important role in the safety quality of meat. One of the ingredients that can be used for marinades that is easily obtained is garlic.

Garlic (Allium Sativum L) is one type of spice that is commonly used and is the main ingredient in cooking. Garlic contains antibacterial compounds that can. Garlic contains organic sulfur compounds, namely alliin (S-allyl-cysteine sulphoxide) which is synthesized from the amino acid cysteine which, when cut or crushed, will change alliin into allicin, which is antibacterial and gives a distinctive taste to garlic [6]. The use of garlic that can be used and has antibacterial activity can come from fresh garlic, juice, extract, flour or distillate. Research by Wongwiwat et al. [8] stated that the use of garlic in a marinade mixture on chicken meat can increase the shelf life of chicken meat from 10 days to 12 days.

The purpose of this study was to determine the effect of using garlic as a marinade ingredient on broiler chicken meat with different times on water holding capacity, cooking loss, tenderness and number of bacteria.

The marinating process uses 150 grams of broiler chicken breast and 10% garlic in each treatment unit.

Marinating Chicken Meat

Chicken meat was marinated with 10% garlic with different times in each Treatment (5, 10, 15 and 20 minutes) and there was a control (without marination) as a comparison for further testing. Marination was carried out on chicken breast meat weighing 150 grams per Treatment, so 3 kg of chicken breast was needed. The marination process was carried out at room temperature with different times for each Treatment to then be tested for water binding capacity, cooking loss, tenderness and number of bacteria.

Tenderness

Tenderness measurement was carried out using the Annamatalu et al. [9] method using a penetrometer. A 30 gram chicken breast meat sample measuring 5´2.5´1.5 cm was placed on the tip of the penetrometer knife and a load of 50 kg was attached for 10 seconds, done 10 times in different places. Tenderness calculation can be calculated using the formula:

Water Holding Capacity

Water Holding Capacity (WHC) testing is determined by the Grau and Hamm method [10]. A sample of 0.3 g is placed on 2 glass plates covered with filter paper, pressed with a load of 35 kg for 5 minutes and the wet area is calculated. Calculation of Water Holding Capacity (WHC) can be done with the formula:

Cooking Loss

Measurement of cooking loss in meat using the Soeparno method [10]. The sample was weighed and put into a closed polyethylene plastic before being heated in a water bath at 80°C for 5 minutes. The sample was cooled to room temperature and reweighed as the final weight. Calculation of cooking loss can be calculated using the formula: 

Total Plate Count (TPC)

The measurement of the number of bacteria was calculated using the Total Plate Count (TPC) method [11]. 5 grams of sample from each treatment was ground using a mortar and then transferred to 45 mL of physiological NaCl and homogenized for 90 seconds. Serial dilutions were prepared by mixing 1 mL of the homogenized sample with 9 mL of physiological NaCl. Total bacteria were counted by plating the sample on Nutrient Agar after aerobic incubation at 37℃ for 24 hours. The colonies formed were counted and expressed as colony forming Units of the suspension (CFU/g). The calculation of the number of bacteria can be calculated using the formula:

Statistical Analysis

This research was conducted using an experimental method, with a Completely Randomized Design (CRD) experimental design. Testing of chicken meat marination in garlic was divided into different times consisting of 5 treatments and 4 repetitions so that 20 experimental units were obtained. The treatments are as follows:

• T1= Control (without marination)

• T2 = 10% garlic, marinate 5 minutes

• T3 = 10% garlic, marinate 10 minutes

• T4 = 10% garlic, marinate 15 minutes

• T5= 10% garlic, marinate 20 minutes

Measurement done in a way quantitative And data The obtained data were analyzed using ANOVA Variance Analysis and if there were differences, continued with Duncan's Range Test.

Water Holding Capacity (WHC), cooking loss, tenderness and Total Bacteria (TPC) of marinated broiler chicken

The results of the effect of using garlic in broiler chicken marination on water holding capacity, cooking loss, tenderness and Total Bacteria (TPC) can be seen in Table 1.

Table 1 shows the results of garlic marination on the water holding capacity of broiler chicken meat. The results showed that there was a significant effect (p<0.05) between the control treatment without marination (T1) and the marination treatment at different times (T2, T3, T4, T5). However, the water holding capacity value did not change significantly between treatments on meat with different times of garlic marination (T2, T3, T4, T5). These results indicate that garlic marination can maintain the water holding capacity value of chicken meat even though there is a decrease in the water holding capacity value when compared to the control (without marination). 
 

Table 1: Effect of marinating garlic on water holding capacity, cooking loss, tenderness and TPC

Different superscripts in the same column represent significant differences (p<0.05). T1 = Control (without marination), T2 = 5 minutes, T3 = 10 minutes, T4 = 15 minutes, T5 = 20 minutes

The decrease in water binding capacity between treatments with garlic marination with a time interval of 5, 10, 15 and 20 minutes at T2-T5 compared to the control (T1) can be caused by changes in the pH of actin and myosin proteins approaching the isoletric point of the meat after postrigor, causing the distance between the protein filaments to become smaller and reducing the ability of the protein to bind to meat which results in a decrease in the water binding capacity value Nurwantoro et al. [12]. this is in line with the research of Pratama et al. which stated that the water binding capacity value in broiler chicken meat with garlic marination decreased to a concentration level of 8% and experienced a decrease in the water binding capacity value so that it was not significantly different between treatments.

This unaffected water holding capacity value is in line with Nurohim's [13] research which stated that 8% garlic juice was not able to maintain the water holding capacity value of duck meat, while Pratama et al.'s research stated that the use of garlic with a concentration of 12% was able to minimize damage to meat protein so that it could maintain the water holding capacity value. According to Ockerman [14] stated that the difference in water holding capacity values in meat can be influenced by the protein and carbohydrate content in meat which will be followed by an increase in water holding capacity.

Cooking loss is closely related to protein content and is the ability of meat to bind water. Meat that has low cooking loss has better meat quality when compared to meat with high cooking loss, this is because the nutrients lost will be small during the cooking process. Low cooking loss values will go hand in hand with increased water binding capacity values. The use of garlic in broiler chicken marinade can seen in Table 1.

The results of marinating meat with different times that have been marinated by garlic show that the cooking loss value in chicken meat has no significant effect (p>0.05) in all treatments. The cooking loss value in chicken meat ranges from 32.90-38.06%. The high cooking loss value at T3 with a marinating time of 10 minutes can occur because garlic has an acidic pH which can cause cooking losses to increase. This is in line with the statement [15] which states that a decrease in cooking loss value can occur due to a decrease in pH which causes cooking losses to increase. Garlic has a pH ranging from 5.93-5.97, so the marinating process using garlic is included in the category of acid marinating which can cause a decrease in the ability to bind water due to the decrease in pH and muscle shrinkage [12]. The low cooking loss value was in Treatment with a marinating time of 20 minutes in Treatment 5 (T5), which was 32.90%. According to Mahmudah et al. [16], a low cooking loss value below 35% has better quality because the meat nutrients released during cooking are low.

Tenderness of meat can be influenced by water and protein binding capacity, where degradation of myofibril protein by calpain enzyme is the main factor in meat tenderness. According to Hartono et al. [17] Low breaking strength value of meat can produce high tenderness of meat. The results showed that meat that had been marinated with garlic showed no significant difference (p>0.05) in all treatments. This result is different from the research of Annisa et al. [18] which stated that chicken meat from laying hens marinated with garlic showed an influential result along with the increasing concentration of added garlic, which ranged from 10- 30% with a soaking time of 90 minutes. Research by Kim et al.[19] reported that marinating with garlic juice with concentrations of 3% and 6% had an effect on improving and flavoring pork. Meanwhile, according to [20] stated that Sie Balu Buffalo Meat that had been marinated with garlic at a concentration of up to 20% had no significant effect on tenderness.

Based on Table 1, the total number of bacteria in chicken meat with garlic marinade can be seen that in Treatment 5 (T5) showed a lower number of bacteria, namely 7.4´10⁵ CFU/g with a marinade time of 20 minutes, when compared to the control Treatment (T1) which is 1.8´10⁷ CFU/g without marinade. Results that were significantly different from T1 were also shown by T2 and T3 with a marinade time of 5-10 minutes, while T4 and T5 were also significantly different from T1, T2 and T3. This shows that the total number of bacteria in chicken meat that has been marinated using garlic with different times shows significantly different results (p<0.05) along with the increasing time in the marinade process. Different times in the marinating process provide an opportunity for the process of reducing the ability of bacteria to reproduce, this can happen because garlic (Allium sativum) contains allicin compounds, which are active compounds in garlic that can kill germs that are antibacterial [21]. Allicin contained in garlic works by destroying the cytoplasmic membrane in bacterial cells that function in bacterial metabolism through the entry of enzymes, so that the bacterial metabolic process in producing energy is not perfect which causes bacterial cell death [22].

Research by Rumondor et al. [1] stated that the use of garlic juice with a concentration of 30% with a cold storage temperature (4-5°C) can reduce the number of bacteria and maintain the quality of broiler chicken meat for 9 hours. According to Situmoran [23] suggests that the higher the concentration of garlic in the marinating process, the lower the total bacterial results because garlic contains antibacterial compounds. Other research by Aprinando et al. [24] stated that garlic is effective as a preservative because garlic works effectively in killing gram-positive and negative bacteria. In addition, garlic has antimicrobial content against E. coli, shigella sonei, Staphylococcus aureus and Aerobacter aerogenes.

The use of garlic with a concentration of 10% in broiler chicken meat with different marinating times, namely 5 minutes, 10, 15 and 20 minutes showed no significant difference in results on water holding capacity, cooking loss, tenderness. However, it can have a significant effect on the total number of bacteria. The use of garlic in chicken meat with a marinating time of 20 minutes gave the best results with a water holding capacity of 62.42%, cooking loss of 32.90%, tenderness of 44.10 mm/g/10 seconds and the number of bacteria 7.4´10⁵ CFU/g.

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