The Effect of Substituting Palm Sugar with Honey on the Physical Quality of Chicken Jerky

Pengaruh Substitusi Gula Merah dengan Madu terhadap Kualitas Fisik Dendeng Ayam

Abstract

Chicken jerky is a popular processed meat product due to its distinctive flavor, long shelf life, and convenience. One of the key ingredients in jerky production is sweetener, which contributes to the flavor, aroma, color, and texture of the final product. Traditionally, palm sugar is used in jerky formulations, but recent health-conscious trends have led to the search for more natural and functional alternatives. Honey is a natural sweetener rich in bioactive compounds, including antioxidants, enzymes, vitamins, and minerals, which may enhance the nutritional and sensory qualities of meat products. This study aimed to evaluate the effect of substituting palm sugar with honey on the organoleptic quality of chicken jerky, specifically focusing on taste, texture, color, and aroma. A Completely Randomized Design (CRD) was used with four treatments: P0 (100% palm sugar), P1 (75% palm sugar: 25% honey), P2 (50% palm sugar: 50% honey), and P3 (100% honey), each with three replications. A sensory evaluation was conducted by 20 semi-trained panelists using a 5-point hedonic scale. The results indicated that honey substitution significantly affected all evaluated parameters. Treatment P2 achieved the highest scores for taste (4.30), aroma (4.50), and color (4.45), while P3 yielded the highest texture score (4.35). The use of honey improved the tenderness, developed a more attractive golden-brown color through Maillard reactions, and produced a richer and more complex aroma compared to palm sugar. Therefore, honey is a promising functional sweetener that not only improves sensory attributes but also enhances the health value of chicken jerky. This research supports the use of honey as a natural sweetener substitute in the development of healthier, high-quality meat products.