Broth Characteristics of Broiler Chicken, Free-Range Chicken, and IPB D1 Chicken

Broth is a product made from beef or poultry by cooking ingredients rich in protein and water, with without the addition of spices, vegetable fat sodium chloride. This study aims to determine physicochemical properties including crude protein, ash, fat, carbohydrates, water activity, pH as well organoleptic tests three types broth different chicken meat, namely broiler, free-range chicken, IPB-D1 chicken. An test was performed using quantitative descriptive analysis (QDA). The results showed that strains did not significantly affect value content, ash viscosity. (QDA) followed ANOVA difference has no significant effect on sensory attributes taste, salty tastelessness, bitter aftertaste, carnation aftertaste. Chicken native gave best characteristicresults for properties.