Update Artikelilmiah: 23766

AMIRUDIN MA'RUF

NIM

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Abstrak (Bhs. Indonesia)

Tujuan penelitian untuk mengetahui pengaruh temperatur perebusan ayam niaga petelur afkir yang direndam sari buah nanas terhadap keempukan daging serta tekstur dan aroma daging secara organoleptik. Materi yang digunakan yaitu daging ayam petelur afkir 13 ekor ayam dan 673 ml sari nanas tua. Metode penelitian eksperimen dengan Rancangan Acak Lengkap dan Rancangan Acak Kelompok. Penelitian menggunakan 3 macam perlakuan daging dada ayam petelur afkir yang direndam sari buah nanas selama 15 menit kemudian direbus selama 30 menit dengan temperatur  (P1 = 45°C; P2 = 55°C ; P3 = 65°C). Variabel yang diukur keempukan dan sifat organoleptik. Nilai keempukkan (45oC = 0,0602; 55oC = 0,0653; dan 65oC= 0,0749 mm/g/dt). Nilai tekstur 45°C = 3,2(kurang empuk); 55°C = 4,5 (empuk); dan 65°C = 5,1 (lebih empuk). Nilai aroma 45°C = 3,1 (kurang kuat aroma nanas); 55°C = 3,8 (kurang kuat aroma nanas); dan 65°C = 4,5 (aroma daging biasa). Hasil analisis variansi menunjukkan bahwa temperatur perebusan berpengaruh sangat nyata (P<0,01) terhadap keempukan dengan persamaan Y=0.0263+0.0007X, terhadap tekstur dengan persamaan Y=-0.9215+0.0941 X, dan terhadap aroma dengan persamaan Y=0.9610+0.0177X. Kesimpulan, perebusan daging ayam niaga petelur afkir yang telah direndam sari buah nanas pada temperatur 65oC menghasilkan nilai keempukan daging yang optimum, tekstur daging lebih empuk dan kurang kuat aroma daging.

Abtrak (Bhs. Inggris)

The purpose of this research was The Effect of Boiling Temperature On Tenderness and The Organoleptic from Culled Chicken Laying Meat Soaked by Pineapple Juice (Ananas comosus L. Merr) on meat tenderness and to know the effect texture and smell of meat. The material used in this research  were culled chicken laying as total 13 and ripe pineapple juice as total 673 ml. The method of this research was conducted using experimental method Completely Randomized Design for meat tenderness and Group Randomized Design for the organoleptic test. This research used three treatments tested were Culled Chicken Laying meat soaked by pineapple juice for 15 minutes then steamed for 30 minutes with each temperature (P1 = 45 °C; P2 = 55 °C; P3 = 65 °C). The measured variables were the meat tenderness and the organoleptic test. The value of tenderness (45oC = 0,0602; 55 oC = 0,0653; and 65 oC = 0,0749 mm/g/dt). The values of texture  45°C = 3.2 (less tender); 55°C = 4.5 (tender enough); and 65°C = 5.1 (more tender). The values of smell 45°C = 3.1 (less strong of smell pineapple); 55°C = 3.8 (less strong of smell pineapple); and 65°C = 4.5 (smell of ordinary meat). The results of variance analysis showed that boiling temperature was very significantly (P<0.01) on tenderness with equations Y=0.0263+0.0007X, on texture with equations Y=-0.9215+0.0941 X, and smell with equations Y=0.9610+0.0177X. In conclusion, boiling of culled chicken laying meat which has been soaked with pineapple juice at a temperature of 65oC produces the optimum the texture of the meat is more tender and less strong smell of meat.

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