Abstract
The aim of this research was to identify the use of the concentration of liquid smoke with time of marination on grilled chicken . Chickens used were male chicken with taliwang herbs adopted from the merchants of taliwang grilled chicken . The design used was a completely randomized design with laboratory experiments . The result indicated that 2 % liquid smoke concentration with 30 minutes marination time resulted in 67.92 % moisture content , 2.74 % ash content, with a rather preferred criteria , rather soft texture , rather strong grilled chicken flavor , and flavorful smoke of grilled chicken . Total microbial , fungal and coliform were almost undetectable < 1.0 x 101 CFU / g , which indicates that hygienic processing and safe to consume. Keywords: grilled chicken, liquid smoke, time of marination