The effect of marination using sweet basil (Ocimum basilicum) spices on the physical quality of local chicken meat

Sweet basil (Ocimum basilicum) is a popular herb for flavouring and has fresh taste. Besides being used spices, sweet also commonly as medicine because it nutritional content. The purpose of this study was to determine the effect marination using at different concentrations on physical quality local chicken meat. This completely randomized design with 4 treatments 5 replications. had several based concentration basil, namely P0: 0%, P1: 3%, P2: 6%, P3: 9% marinating time 30 minutes. After marinating, meat stored room temperature 24 hours then measurements were taken. results showed that significant influence (P<0.05) can reduce pH value, maintain water content, percentage cooking loss, drip increase tenderness. It be concluded 6% marinade produce best