Materials and Tools 1. Material Methods
Proceedings of MatricesFor IITTEP – ICoMaNSEd 2015
ISBN: 978-602-74204-0-3
Chemistry Page 122
Suradi 2009 reports that the minced jerked chicken meat which is dried in an oven at various temperature and duration has a
w
value of 0.53 to 0.71, and the protein content ranges from 28.97 to 31.00 of dry weight. In meat products, the main efforts are directed to the
formulations by modifying fats and fatty acids, andor the addition of a number of functional materials fiber, vegetable protein,
polyunsaturated fatty acids,
vitamins, calcium,
phytochemicals,
etc. Jimenez-Colmenero
et al.,
2007.
2. Materials and Methods 2.1. The Place and Time of Study
The data collection and research are conducted in various locations as follows: - Laboratory of Chemistry Department, Faculty of Mathematics and Natural Sciences,
Manado State University for the manufacture of minced jerked broiler chicken meat. - Laboratory of Food and Nutrition, Faculty of Agricultural Technology, Gadjah Mada
University, Yogyakarta for analysis of fatty acid profiles by
Gas Chromatography
GC
2.2. Materials and Tools 2.2.1. Material
The research material includes raw materials for the production of minced jerked broilers chicken meat and chemicals. The raw materials for the analysis purposes are the chest and
thigh meat of broilers 1:1 which are obtained from the traditional market in Manado City, North Sulawesi Province.
Chemicals for the analysis of the fatty acid profile consists of methylene chloride, a solution of BF
3
boron trifluoride in methanol, nitrogen gas and fatty acid standard C10:0, C12:0, C14:0, C16:0, C16:1, C18:0, C18:1, C18:2, C18:3; C20:0, C22:0, C20:5 and C22:6.