Update Artikelilmiah: 11478

MASQI FITRIA

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan mengkaji pengaruh jumlah batang (hati) nanas sebagai bahan pelumur daging dada ayam petelur afkir selama 30 menit terhadap pH, Daya Ikat Air (DIA), susut masak, dan keempukan. Materi yang digunakan adalah 20 potong daging dada ayam petelur afkir dan batang (hati) nanas sejumlah 0%, 15%, 30%, dan 45% dari berat daging.  Metode yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu pelumuran menggunakan batang (hati) nanas dengan jumlah 0% (P0), 15% (P1), 30% (P2), 45% (P3) dari berat daging dada ayam petelur afkir selama 30 menit, dan setiap perlakuan diulang 5 kali.  Hasil penelitian menunjukkan pelumuran daging menggunakan batang (hati) nanas selama 30 menit tidak berpengaruh nyata (P>0.05) terhadap nilai Ph, DIA, susut masak, dan keempukan. Rataan nilai pH, DIA, susut masak, dan keempukan masing-masing yaitu P0: 6.03, P1: 6.01, P2: 5.95, P3: 5.86; P0: 53.96%, P1: 54.90%, P2: 54.55%, P3: 53.74%; P0: 37.70%, P1: 38.33%, P2: 38.98%, P3: 38.75%; P0: 0.0613 mm/g/dtk., P1: 0.0615 mm/g/dtk., P2: 0.0634 mm/g/dtk., P3: 0.0655 mm/g/dtk. Kesimpulan, pelumuran menggunakan jumlah batang (hati) nanas yang berbeda selama 30 menit akan menghasilkan kualitas daging dada ayam petelur afkir yang sama.

Abtrak (Bhs. Inggris)

The aims of this research was to assess the effect of level pineapple core fruit on smearing of breast meat of spent layer chicken as long 30 minutes on pH, Water Holding Capacity (WHC), Cooking Losses (CL), and tenderness. The material used were 20 pieces breast meat of spent layer chicken and pineapple core fruit with level of 0%, 15%, 30%, and 45% of the meat weight. The method used an experimental method using a Completely Randomized Design (CRD) with 4 treatments, namely smearing using various level of pineapple core fruit of 0% (P0), 15% (P1), 30%(P2), 30% (P3) from the weight of breast meat of spent layer chicken, and each treatment was 5 replicated. The results showed that smearing on breast meat of spent layer chicken using  of pineapple core fruit as long 30 minutes did not significantly (P>0.05) effect on the pH, WHC, CL, and tenderness of meat. The average of pH, WHC, CL, and tenderness were P0: 6.03, P1: 6.01, P2: 5.95, P3: 5.86; P0: 53.96%, P1: 54.90%, P2: 54.55%, P3: 53.74%; P0: 37.70%, P1: 38.33%, P2: 38.98%, P3: 38.75%; P0: 0.0613 mm/g/sec., P1: 0.0615 mm/g/sec., P2: 0.0634 mm/g/sec., P3: 0.0655 mm/g/sec resfuctively. The conclusion is, smearing using various level of pineapple core fruit as long 30 minutes produce similar of breast meat quality of spent layer chicken.

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