Update Artikelilmiah: 30074

SOFI KHOIRUNISA

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Abstrak (Bhs. Indonesia)

Tujuan penelitian yaitu mengkaji pengaruh perendaman daging ayam niaga petelur afkir dalam larutan buah Kiwi (Actinidia deliciosa) dengan konsentrasi yang berbeda terhadap keempukan, pH, daya ikat air dan susut masak. Materi yang digunakan yaitu ayam niaga petelur afkir dan buah Kiwi. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan metode eksperimen dengan 4 perlakuan dan 5 ulangan. Perlakuan perendaman dengan konsentrasi yang berbeda 0%, 10%, 20%, dan 30% dengan lama perendaman 30 menit. Analisis yang digunakan analisis variansi dengan uji lanjut uji Dunnett’s. Hasil analisis variansi keempukkan daging berpengaruh nyata (P<0,05) meningkatkan keempukan daging dengan hasil R3 (30%) 0,039 mm/g/dt. Hasil analisis untuk pH, daya ikat air, dan susut masak berpengaruh tidak nyata (P>0,05). Hasil analisis variansi pH R3 (30%) 5,88. Hasil analisis variansi daya ikat air R3 (30%) 45,52%. Hasil analisis variansi susut masak R3 (30%) 44,66%. Berdasarkan hasil penelitian keempukan menunjukkan bahwa daging yang direndam menggunkan larutan buah Kiwi (Actinidia deliciosa) dengan konsentrasi 30% berbeda dengan kontrol yang artinya konsentrasi 30% mampu mengempukkan daging paha ayam niaga petelur afkir. Semakin tinggi konsentrasi larutan buah Kiwi (Actinidia delicioisa) sampai dengan 30% yang digunakan pada perendaman daging ayam niaga petelur afkir maka daging akan semakin empuk sedangkan pH, daya ikat air dan susut masak relatif sama.

Abtrak (Bhs. Inggris)

The aim of this research was to examine the effect of immersion of the chicken meat from commercial laying eggs in a solution of kiwifruit (Actinidia deliciosa) with different concentrations on tenderness, pH, water binding capacity and cooking loss. The materials used were commercial laying hens and kiwifruit. The study used a completely randomized design (CRD) with an experimental method with 4 treatments and 5 replications. Immersion treatments with different concentrations of 0%, 10%, 20%, and 30% for 30 minutes of immersion. The analysis used variance analysis with Dunnett's test further. The results of the variance analysis of meat tenderness significantly (P <0.05) increased meat tenderness with R3 (30%) 0.039 mm / g / s. The analysis results for pH, water holding capacity, and cooking losses had no significant effect (P> 0.05). The results of the analysis of variance pH R3 (30%) 5.88. The results of the analysis of water holding power variance R3 (30%) 45.52%. The results of the analysis of cooking loss variance R3 (30%) 44.66%. Based on the results of the tenderness research, it showed that the meat soaked using kiwifruit solution (Actinidia deliciosa) with a concentration of 30% was different from the control, which means that the 30% concentration was able to tenderize the thigh meat of the abandoned commercial laying commercial chicken. The higher the concentration of kiwifruit solution (Actinidia delicioisa) up to 30% used in soaking the meat of the shed commercial laying hens, the more tender the meat will be, while the pH, water holding capacity and cooking loss are relatively the same.

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