Pengaruh Perendaman Daging Ayam Petelur Afkir Menggunakan Ekstrak Buah Nanas (Aananas Comosos L.Merr) Dengan Konsentrasi Berbeda Terhadap Perubahan Kualitas Daging

Abstract

Laying chicken rejects used as a chicken that has a meat quality is lower than broiler chicken, because it has a specific smell and a lot, but is an additional source of income for farmers. It is affordable for middle-class consumers because the price of laying hens is relatively cheaper than chicken and chicken, it is necessary to supply pineapple extract (Ananas comosos L. merr) with different concentration on meat quality. The purpose of this research is to know the effect of soaking laying hens using pineapple extract (Ananas comosos L. merr) to pH, moisture content, organoleptic properties of meat and water holding capacity. This research use Completely Randomized Design (RAL-Non Factorial) with 4 treatments and 6 replications. The treatment was soaking the meat in pineapple extract with 4 different concentrations: A0 = meat 75 g (control), A1 = meat 75 g + 12% pineapple extract, A2 = meat 75 g + 17% pineapple extract, A3 = meat 75 G + 25% pineapple extract, each treatment was soaked in pineapple extract for 30 minutes. The parameters observed in this study were Water Content (ka), pH, Water Holding Capacity, and Organoleptic properties of meat (tenderness, color, smell). Based on the result of this research, it can be concluded that soaking the layers of chicken meat reinforced by the extra chest of pineapple for 30 minutes can decrease the pH value, water binding power along with the amount of pineapple fruit extract concentration given, the higher pineapple extract given pH, Lower water binding power. This research also gives significantly different result (P <0,05) on score of tenderness score, color and smell of pineapple fruit extract which given then score the given painalis of tenderness, color and smell in the higher panelist meat.