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.

2.2.2. Tools

The equipment for the study consists of gas chromatography GC - 9 AM Shimadzu, Oven with blower, jerked meat mould, analytical balance and glasses.

2.3. Methods

The study is designed as an experiment using factorial completely randomized design CRD, data analysis with interaction using Softwere SPSS version 20 Chicago, IL, USA, with two factors: drying treatments at various temperature, i.e. 50 C, 60 C, 70 C and drying treatments for various duration, i.e. 6, 7 and 8 hours, and 3 repetitions performed, so that the total of experiment unit is 3 x 3 x 3 = 27 experiment units.

2.3.1. Implementation

Broiler chest and thigh meat with a ratio of 1:1 is washed, grinded with a meat grinder until smooth diameter of 5 mm, weighed and mixed with 25 of coconut sugar, 3 of salt, 2 of coriander, 2 of galangal, 2 of garlic, and mould with a thickness of 3 mm and then dried with a dryer at a temperature of 50 C, 60 C and 70 C with a variation of drying duration, i.e. 6, 7 and 8 hours. Proceedings of MatricesFor IITTEP – ICoMaNSEd 2015 ISBN: 978-602-74204-0-3 Chemistry Page 123

2.3.2. Observations and Measurements

The observed variable on minced jerked chicken meat with drying treatment of various temperature and duration is a fatty acid profile that is determined by gas chromatography Park and Goins, 1994.

3. Result and Discussion