THE EFFECT OF LAYERED COOKING METHODS ON THE SENSORY CHARACTERISTICS OF KAMPONG CHICKEN MEAT
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Abstract
Kampong chicken (Gallus domesticus) possesses unique characteristics compared to commercial broilers, including more savory flavor, firmer texture, higher protein content, and lower fat levels. However, these favorable qualities are strongly influenced by the cooking method. Inappropriate cooking whether undercooked or overcooked can reduce meat palatability due to insufficient flavor development, toughness, or excessive dryness. This study aimed to evaluate the effect of the layered cooking method, which involves intermittent boiling with resting periods, on the sensory properties of kampong chicken meat. Four variations of the cooking sequence were applied, consisting A: 30-15-30’; B: 30-0-30’; C: 30-30-15’; and D: 30-15-15’. Sensory evaluation was conducted to assess color, aroma, taste, texture, and overall acceptability. The results indicated that the differences in the layered cooking method had no significant effect (P ≤ 0.05) on any of the sensory attributes tested. These findings suggest that kampong chicken meat maintains its sensory quality regardless of variation in the layered cooking sequence within the tested range.
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