Effect of Marination on the Organoleptic Parameters of Spent Layers Carcass (breast and Thigh Region) Using Ginger (zingiber Officinale) and Turmeric (curcuma Longa) Extracts

This research was conducted to determine the Effect of Marination on the Organoleptic Parameters of Spent Layers Carcass (Breast and Thigh Region) Using Ginger (Zingiber Officinale) And Turmeric (Curcuma Longa) Extract. A completely randomized design (CRD) with a 2x4 factorial arrangement was used to evaluate the effects of ginger and turmeric extracts on the organoleptic parameters of spent layers’ carcass (breast and thigh region). The experiment consists of four treatment groups: control (T1), Ginger marinade (T2), Turmeric marinade (T3), and Ginger and Turmeric marinade (T4),derived from two factors: marinade type and chicken part The results showed that T4 (ginger and turmeric combination) significantly improved key sensory qualities such as taste, texture, juiciness, and overall acceptability compared to the other treatments. T4 had the highest values across parameters, with taste (4.13), texture (4.15), and juiciness (4.03), while the control (T1) had the lowest values (taste: 3.25, texture: 3.45, juiciness: 3.38). T2 and T3 showed moderate improvements, with turmeric (T3) slightly outperforming ginger (T2) in texture and appearance. Although there were some improvements in appearance, color, and aroma, these changes were not statistically significant, with T4 having the highest value for aroma(4.10) and color (4.05). The correlation analysis revealed strong relationships between taste, texture, juiciness, and overall acceptability, with juiciness showing the highest correlation (r = 0.82) with overall acceptability. The results indicate that marination with ginger and turmeric extracts significantly enhances the quality of spent poultry, with the combination of both extracts being the most effective. These findings suggest that ginger-turmeric marination can be utilized for improving the sensory qualities of poultry products, providing a natural alternative to enhance consumer satisfaction. Further research into optimizing marination methods for commercial use is recommended.