Analysis of Organoleptic Quality and Malondialdehyde (MDA) Content of Ayam Geprek Based on Different Selling Locations in Kefamenanu City

Abstract

Crispy smashed chicken (ayam geprek) is a popular processed poultry product widely sold in various food outlets in Kefamenanu City. Differences in selling locations, such as permanent restaurants, street vendors, and open stalls, may influence both the organoleptic quality and food safety of the product. One indicator of oxidative deterioration in meat products is malondialdehyde (MDA), a compound formed as a result of lipid peroxidation that can reduce product quality and safety. This study aimed to analyze the organoleptic quality and MDA content of ayam geprek based on different selling locations in Kefamenanu City. Organoleptic evaluation was conducted on color, aroma, and texture parameters involving 30 panelists using a 5-point hedonic scale (1 = strongly dislike to 5 = strongly like). Organoleptic data were analyzed using the Kruskal–Wallis test and followed by the Mann–Whitney test when significant differences were detected. MDA levels were determined as Thiobarbituric Acid Reactive Substances (TBARS) values using a spectrophotometric method, with sample preparation performed through a modified distillation procedure. The results showed significant differences in color and texture among selling locations, while aroma did not differ significantly. Stall A obtained the highest color score (3.57±0.93), followed by Stall B (2.61±0.89) and Stall C (2.09±0.94). For texture, Stall A also showed the highest score (3.24±0.97), followed by Stall B (2.91±0.83) and Stall C (2.53±0.91). In terms of aroma, Stall A and Stall B had similar scores (3.17±0.83), while Stall C had the lowest score (2.81±0.91). The average MDA levels were 3.32 mg/kg for Stall A, 4.14 mg/kg for Stall B, and 5.46 mg/kg for Stall C. These findings indicate that selling location influences both organoleptic quality and lipid oxidation levels of ayam geprek in Kefamenanu City.