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Abstrak (Bhs. Indonesia)

Penelitian bertujuan mengkaji lama waktu pembaluran jus buah naga merah terhadap pH, daya ikat air dan susut masak daging ayam petelur afkir. Materi yang digunakan adalah enam kg daging dada ayam petelur afkir dan 1,4 kg buah naga merah. Metode yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan yaitu K0 (tanpa dibalur jus buah naga merah), K1 (dibalur jus buah naga merah 7,8% selama 15 menit), K2 (dibalur jus buah naga merah 7,8% selama 30 menit), K3 (dibalur jus buah naga merah 7,8% selama 45 menit), dan setiap perlakuan diulang lima kali. Peubah yang diukur adalah pH, daya ikat air dan susut masak. Hasil penelitian menunjukkan bahwa lama pembaluran jus buah naga merah sebanyak 7,8% dari berat daging berpengaruh tidak nyata (P>0,05) terhadap pH, daya ikat air, dan susut masak daging dada ayam petelur afkir. Rataan nilai pH adalah K0: 6,06±0,17, K1: 5,91±0,10, K2: 5,93±0,19, K3: 5,95±0,14. Rataan nilai daya ikat air adalah K0: 49,56±5,48%, K1: 47,60±6,42%, K2: 47,46±6,23%, K3: 47,36±5,98%. Rataan nilai susut masak adalah K0: 29,75±4,13%, K1: 29,91±4,40%, K2: 31,09±3,80%, K3: 31,24±2,64%. Kesimpulan, pembaluran daging ayam petelur afkir bagian dada menggunakan jus buah naga merah sebanyak 7,8% dari berat daging dengan lama pembaluran sampai 45 menit menghasilkan sifat fisik daging ayam petelur afkir yang sama.

Abtrak (Bhs. Inggris)

The aims of this research were to investigate the effect of smearing time using dragon fruit juice on pH, water holding capacity and cooking losses breast meat of rejected layer chicken. The materials usedwere six kilogram breast meat of rejected layer chicken and 1,4 kg red dragon fruit. The method used was an experimental method using a Completely Randomized Design (CRD) with four treatments namely K0 (not smeared), K1 (smeared with red dragon fruit 7,8% for 15 minutes), K2 (smeared with red dragon fruit 7,8% for 30 minutes), K3 (smeared with red dragon fruit 7,8% for 45 minutes), and each treatments were replicated five times. The measured variables were pH, water holding capacity and cooking losses. The research showed that the smearing time using red dragon fruit juice as much as 7,8% of the weight of meat did not have significant effects (P>0,05) on the pH, water holding capacity and cooking losses of breast meat of rejected layer chicken. The averages of pH values were K0: 6,06±0,17, K1: 5,91±0,10, K2: 5,93±0,19, K3: 5,95±0,14. The averages of water holding capacity values were K0: 49,56±5,48%, K1: 47,60±6,42%, K2: 47,46±6,23%, K3: 47,36±5,98%. The averages ofcooking losses values were K0: 29,75±4,13%, K1: 29,91±4,40%, K2: 31,09±3,80%, K3: 31,24±2,64%. Inconclusion,smearing breast meat of rejected layer chickenusing red dragon fruit juice as much as 7,8% of the weight with smearing timefor 45 minutes produced similar physical characteristic.

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