RESULT AND DISCUSSION

The sensory panel was composed of 12 panelists from the

Department of Animal Science to evaluate the sensory

characteristics of the roasted chicken breast. The sensory

panel used the 9-point hedonic scale as their guide in

rating.

Color.

Table 1
Sensory Quality of Roasted Chicken in terms of Color

Source DF Sum of Mean of F Value PR>F

Squares Squares
Treatmen 3 0.0296250 0.0098750 0.69ns 0.5888
t 0 0
Replicat 2 0.1873500 0.0936750 6.58 0.0307
e 0 0
Error 6 0.0854500 0.0142416
0 7
Total 11 0.3024250
0
Cv=1.553380
Ns= not significant

Duncan’s Multiple Range Test

Means with the same letter are not significantly
different.

Duncan Mean N Treatment

Grouping
A 7.73333 3 2
A 7.73000 3 1
A 7.64333 3 3
A 7.62333 3 4

Color is the property of the meat that depends on the

light that may reflect and that is perceived. The result of

the sensory evaluation for color of roasted chicken breast

is presented in table 1. As shown in the data above, the

highest mean score given by the panelist were noted to

treatment 2 (50 ml Artemisia leaf extract per liter of

drinking water) with 7.73333; followed by treatment 1 (plain

water only) with 7.73000; treatment 3 (75ml Artemisia leaf

extract per liter of drinking water); and treatment 4 (100ml

Artemisia leaf extract per liter of drinking water) with

7.62333.

The data shows that there is no significant differences

among the four treatments using Artemisia leaf extract. The

color of the roasted chicken was not affected by the

different levels of Artemisia supplementation.

Aroma.

Table 2
Sensory Quality of Roasted Chicken in terms of Aroma

Source DF Sum of Mean of F Value PR>F

Squares Squares
Treatmen 3 0.1224666 0.0408222 1.71 0.2633
t 7 2
Replicat 2 0.3244666 0.1622333 6.80 0.0287
e 7 3
Error 6 0.1431333 0.0238555
3 6
Total 11 0.5900666
7
Cv=2.036735

Duncan’s Multiple Range Test

Means with the same letter are not significantly
different.
 Duncan Mean N Treatment
Grouping
A 7.7533 3 1
A 7.5567 3 2
A 7.5333 3 3
A 7.4900 3 4
Aroma is the characteristics of food brought about by

the volatile organic components of the product or meat

produced by heat. This is perceived when the product is

still hot or warm. The result of the sensory evaluation for

aroma of roasted chicken breast is presented in table 2.The

data reveals that the highest mean score given by the

panelists were on the treatment 1 (plain water only) with

7.7533; the treatment 2 (50 ml Artemisia leaf extract per

liter of drinking water) got a mean score of 7.5567;

treatment 3 (75ml Artemisia leaf extract per liter of

drinking water) got a mean score of 7.5333; and the

treatment 4 (100ml Artemisia leaf extract per liter of

drinking water) generated a mean score of 7.4900.

As observed in the data, it can be inferred that

Artemisia leaf extract has no significant and observable

effect on the aroma characteristics of the meat. It can be

noted that treatment 1, with plain water only, got the

highest mean score from the panelists.

Juiciness.

Table 3
Sensory Quality of Roasted Chicken in terms of Juiciness
 Source DF Sum of Mean of F Value PR>F
Squares Squares
Treatment 3 0.0375000 0.0125000 0.11 0.9509
0 0
Replicate 2 0.0342166 0.0171083 6.15 0.8630
7 3
Error 6 0.6796500 0.1132750
0 0
Total 11 0.7513666
7
Cv=4.441128

Duncan’s Multiple Range Test

Means with the same letter are not significantly
different.

Duncan Mean N Treatment

Grouping
A 7.6433 3 4
A 7.6233 3 3
A 7.5333 3 2
A 7.5133 3 1

Juiciness us the amount of juice that is perceived in

the first few chews. The result of the sensory evaluation

for juiciness of roasted chicken breast is presented in

table 3. The data shows that treatment 4, (100ml Artemisia

leaf extract per liter of drinking water) got the highest

mean score of 7.6433 as rated by the panelists; it was

followed by treatment 3 (75ml Artemisia leaf extract per

liter of drinking water)got a mean score of 7.6233;

treatment 2 (50 ml Artemisia leaf extract per liter of

drinking water) got a mean score of 7.5333; and treatment 1

(plain water only)got a mean score of 7.5133.

 This means that Kabir Chicken which was supplemented by

100ml Artemisia leaf extract is more juicy when it is

roasted as compared to those chicken with no supplemented

added to the drinking water.

It can be inferred further that the higher the volume

of Artemisia supplements given to the chicken, the more that

the chicken meat will exhibit the quality of juiciness.

Hence, it is safe to say that Artemisia leaf extract

has significant and observable effect on the juiciness of

the meat.

Tenderness.

Table 4

Sensory Quality of Roasted Chicken in terms of Tenderness

Source DF Sum of Mean of F Value PR>F

Squares Squares
Treatmen 3 0.0605333 0.0201777 0.59 0.6424
t 3 8
Replicat 2 0.0498166 0.0249083 6.73 0.5197
e 7 3
Error 6 0.2043166 0.0340527
7 8
Total 11 0.3146666
7
Cv=2.430210

Duncan’s Multiple Range Test

Means with the same letter are not significantly
different.

Duncan Mean N Treatment

Grouping
A 7.6867 3 3
A 7.6000 3 4
A 7.6000 3 1
 A 7.4867 3 2

Tenderness refers to the softness or toughness of any

cooked meat products or food items. It is considered as the

major quality of the meat. Meat that is tender is usually

preferred by the consumers because of its soft quality. The

result of the sensory evaluation for tenderness of roasted

chicken breast is presented in table 4. The data reveals

that the panelists gave the highest means score of 7.6867to

treatment 3 (75ml Artemisia leaf extract per liter of

drinking water); while treatment 4 100ml Artemisia leaf

extract per liter of drinking water) and treatment 1 (plain

water only) both got a mean score of 7.6000 and treatment 2

(50 ml Artemisia leaf extract per liter of drinking water)

got a mean score of 7.4867.

Statistical analysis for tenderness showed significant

differences between the four treatments. This indicates that

Artemisia leaf extract and even plain water have an almost

similar effect on the tenderness attributes of the meat

products.

General Acceptability.

Table 5

General Acceptability of Roasted Chicken

Source DF Sum of Mean of F Value PR>F

Squares Squares
Treatment 3 0.1424916 0.0474972 1.74 0.2586
 7 2
Replicate 2 0.3897166 0.1948583 7.13 0.0260
7 3
Error 6 0.1640833 0.0273472
3 2
Total 11 0.6962916
7
Cv=2.430210

Duncan’s Multiple Range Test

Means with the same letter are not significantly different.
Duncan Mean N Treatment
Grouping
A 7.7867 3 3
A 7.5867 3 4
A 7.5333 3 2
A 7.5100 3 1

In terms of the general acceptability of the meat, the

panelists gave the highest mean score of 7.7867 to treatment

3 (75ml Artemisia leaf extract per liter of drinking water);

followed by the treatment 4 with a mean score of 7.5867

(100ml Artemisia leaf extract per liter of drinking water;

treatment 2 (50ml Artemisia leaf extract per liter of

drinking water) got a mean score of 7.5333 and treatment 1

(plain water only) got a mean score of 7.5333.

This means that the roasted mean of Kabir Chicken which

was supplemented by Artemisia leaf extract is generally

acceptable as it is contributory to the overall quality of

the roasted chicken meat.

Fresh Weight.

Table 6
Fresh Weight of Kabir Chicken
 Source DF Sum of Mean of F Value PR>F
Squares Squares
Treatment 3 13764.9358 4588.3119 2.01 0.2137
3 4
Replicate 2 15690.1266 7845.0633 3.44 0.1010
7 3
Error 6 13675.5666 2279.2611
7 1
Total 11 43130.6291
7
Cv=13.36021

Duncan’s Multiple Range Test

Means with the same letter are not significantly different.

Duncan Mean N Treatment

Grouping
A 405.63 3 4
A 372.60 3 2
A 327.00 3 3
A 324.13 3 1

The data above revealed that the treatment 4 (100ml

Artemisia leaf extract per liter of drinking water) got the

highest mean of 405.63; treatment 2 (50ml Artemisia leaf

extract per liter of drinking water got the second highest

mean of 372.60; treatment 3 (75ml Artemisia leaf extract per

liter of drinking water) got a mean of 327.00 and treatment

1 (plain water only) got a mean of 324.13.

The data analysis tells that the supplementation of

Artemisia leaf extract on the drinking water of the Kabir

Chicken have significantly increase the fresh weight of the

chicken.

Cooked Weight.

Table 7
 Cooked Weight of Kabir Chicken

Source DF Sum of Mean of F Value PR>F

Squares Squares
Treatmen 3 6852.69667 2284.2322 0.96 0.4710
t 2
Replicat 2 10782.8616 5391.4308 2.26 0.1856
e 7 3
Error 6 14316.4383 2386.0730
3 6
Total 11 31951.9966
7
Cv=18.47366

Duncan’s Multiple Range Test

Means with the same letter are not significantly
different.

Duncan Mean N Treatment

Grouping
A 294.37 3 4
A 278.53 3 2
A 252.80 3 3
A 231.97 3 1
The data above revealed that the treatment 4 (100ml

Artemisia leaf extract per liter of drinking water) got the

highest mean of 294.37; treatment 2 (50ml Artemisia leaf

extract per liter of drinking water got the second highest

mean of 278.53; treatment 3 (75ml Artemisia leaf extract per

liter of drinking water) got a mean of 252.80and treatment 1

(plain water only) got a mean of 231.97.

The data analysis tells that the supplementation of

Artemisia leaf extract on the drinking water of the Kabir

Chicken have increased significantly the weight of the

cooked meat of chicken.

Cooking Recovery.

Table 8
Cooking Recovery of Roasted Kabir Chicken

Source DF Sum of Mean of F Value PR>F

Squares Squares
Treatmen 3 79.2476916 26.4158972 0.43 0.7422
t 7 2
Replicat 2 26.1762000 13.0881000 0.21 0.8158
e 0 0
Error 6 372.841133 62.1401889
3
Total 11 478.265025
0
Cv=18.47366

Duncan’s Multiple Range Test

Means with the same letter are not significantly
different.

Duncan Mean N Treatment

Grouping
A 77.407 3 3
A 77.870 3 2
A 72.133 3 4
A 70.720 3 1

The table 8 shows the cooking recovery of the roasted

chicken. As shown, treatment 2 (50 ml Artemisia leaf extract

per liter of drinking water) got the highest mean of 77.870;

followed by the treatment 3 (75 ml Artemisia leaf extract

per liter of drinking water) with a mean of 77.407; while

treatment 4 (75 ml Artemisia leaf extract per liter of

drinking water) got a mean of 72.133 and treatment 1 (plain

water only) got a mean of 70.720.

 The data analysis shows that the supplementation of

Artemisia leaf extract have also a significant effect on the

cooking recovery of the roasted Kabir chicken meat.

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

The study was conducted general determine sensory

characteristics of Kabir chicken breast supplemented with

Artemisia Leaf Extract. Specifically, it determined the

sensory attributes like color, aroma, juiciness, tenderness,

and general acceptability of Kabir Chicken supplemented with

Artemisia Leaf Extract.

 The treatment used for the Kabir chicken were: T1 Kabir

Chicken with plain water only; T2 Kabir Chicken with 50 ml

Artemisia leaf extract per liter of drinking water; T3

Kabir Chicken 75 ml Artemisia Leaf Extract per liter of

drinking water; and T4 Kabir Chicken 100 ml Artemisia Leaf

Extract per liter of drinking water.

After 60 days of feeding, Kabir Chickens were randomly

selected for sensory evaluation. Two birds which fasted for

12 hours were selected from each treatment for slaughtering

The breast of Kabir Chicken used for evaluation.

After the dressing the Kabir Chicken, the breast sampls

were weighed and wrapped with aluminum foil for roasting.

After cooking, the cooked meat was used for sensory

evaluation and was sliced with one inch width and one

centimeter in thickness and served randomly to the

panelists.

(To be continued, pag okay na a mga findings ki sir mo,

gibuhon ko na conclusions and recommendations, pa check mo

muna if ok na a interpretation)