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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengetahui pengaruh suhu  pengukusan terhadap kadar air dan susut bobot daging ayam niaga petelur afkir yang direndam dengan sari buah nanas. Materi yang digunakan adalah daging dada ayam niaga petelur afkir umur 20 bulan, sebanyak 18 daging bagian dada. Sari nanas yang dibutuhkan sebanyak 162 ml. Metode penelitian dilakukan secara eksperimen dan menggunakan rancangan acak lengkap (Completely Randomized Design). Perlakuan yang diuji adalah daging dada ayam niaga petelur afkir yang direndam sari buah nanas selama 15 menit kemudian kukus selama 30 menit dengan suhu  (P1 = 45, P2 = 55, P3 = 65 °C). Setiap perlakuan diulang 6 kali. Variabel yang diukur adalah kadar air dan susut bobot daging. Rataan kadar air daging  hasil penelitian P1, P2 , P3  masing-masing  adalah 70,14 % ± 1,19, 70,29 % ± 1,66  dan 70,60 % ± 1,25. Rataan susut bobot daging ayam petelur afkir perlakuan P1 P2 dan P3 masing-masing adalah 29,19 % ± 1.82, 29,47 % ± 2.38 dan  29,72 % ± 2,42. Hasil analisis variansi menunjukkan bahwa suhu pengukusan ayam petelur afkir yang direndam sari buah nanas (Ananas comosus L. Merr) berpengaruh tidak nyata (P>0,05) terhadap kadar air dan susut bobot daging. Kesimpulan, kadar air dan susut bobot  daging ayam niaga petelur afkir yang direndam sari buah nanas yang dikukus selama 30 menit dengan suhu 45, 55, dan 65 °C relatif sama.

Abtrak (Bhs. Inggris)

This study aims to know the effect of steaming temperature toward the moisture content and cooking losses culled layers hen immersed pineapple juice. The material used were culled layers hen breast meat  age 20 months, as many as 18 pieces of breast meat. Pineapple juice is needed as much as 162 ml. Research methods of experimental design with complete randomized design (Completely Randomized Design). The treatments tested were afkir laying hen breast meat immersed pineapple juice for 15 minutes, then steamed for 30 minutes at the initial temperature (P1 45, P2 55, P3 65 °C). Each treatment was repeated 6 times. Variable of this research were moisture content and cooking losses. The mean of meat moisture content of P1, P2, P3 were  70.14± 1.19 %, 70.29 ± 1.66 %  and 70.60 ± 1.25 %. The mean of meat cooking losses of P1 P2 and P3 were  29.19 ± 1.82 %, 29.47 ± 2.38 % and 29.72 ± 2.42 %. The result of research shows that steaming temperature of the afkir laying hen immersed with pineapple fruit (Ananas comosus L. Merr) were gave no significant effect (P 0.05 >) on moisture content and cooking losses. Conclusion, moisture content and cooking losses afkir laying hen immersed pineapple juice that is steamed for 30 minutes with a temperature of 45, 55, and 65 ° C was  relatively the same.

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