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Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengkaji pengaruh konsentrasi blend kunyit (Curcuma domestica) dan jahe (Zingiber officinale) terhadap kualitas fisik (keempukan, daya ikat air, pH, dan susut masak) daging ayam niaga petelur afkir. Materi penelitian yaitu daging ayam niaga petelur afkir bagian dada, kunyit dan jahe. Variabel yang digunakan yaitu keempukan, daya ikat air, pH, dan susut masak. Perlakuan perendaman daging ayam niaga petelur afkir ke dalam blend kunyit dan jahe dengan konsentrasi berbeda yaitu 0%(P0), 10%(P1), 20%(P2), dan 30%(P3) dengan lama perendaman 30 menit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Data di analisis menggunakan analisis variansi (ANAVA) dan dilanjutkan dengan uji orthogonal polynomial. Hasil analisis variansi menunjukkan konsentrasi blend kunyit dan jahe berpengaruh sangat nyata (P<0,01) terhadap keempukan, berpengaruh nyata (P<0,05) terhadap susut masak, dan berpengaruh tidak nyata (P>0,05) terhadap daya ikat air dan pH daging ayam niaga petelur afkir. Hasil uji lanjut orthogonal polynomial pada variabel keempukan menunjukkan bahwa perendaman daging ayam niaga petelur afkir dengan blend kunyit dan jahe mengalami peningkatan linier dengan persamaan garis garis Y= 0,0006x + 0,0412, pada variabel susut masak mengalami penurunan linier dengan persamaan garis Y= -0,1801x + 38,802. Kesimpulan, semakin tinggi konsentrasi blend kunyit dan jahe dapat meningkatkan keempukan dan dapat menurunkan susut masak daging ayam niaga petelur afkir, namun menghasilkan kadar pH dan daya ikat air yang sama.

Abtrak (Bhs. Inggris)

This study aimed to examine the effect of concentration of blend turmeric (Curcuma domestica) and ginger (Zingiber officinale) on the physical meat quality (tenderness, water holding capacity, pH, and cooking loss) of chickens laying culled. The study material was chickens laying culled, turmeric and ginger. The variables used are the tenderness, water holding capacity, pH, and cooking loss. Soaking treatment of chickens laying culled into a blend of turmeric and ginger with different concentrations were 0%(P0), 10%(P1), 20%(P2), and 30%(P3) with a 30 minutes soaking. The study was used a completely randomized design (CRD). The data obtained was analyzed using a analysis of variance (ANOVA) and continued with orthogonal polynomial test. Analysis of variance indicates a concentration of blend turmeric and ginger had a very significant affect (P<0.01) on tenderness, had a significant affect (P<0.05) on cooking loss, and had no significant affect (P>0.05) on water holding capacity and pH chickens laying culled meat. The results of further tests on orthogonal polynomials on the tenderness variable showed that the soaking of chickens laying culled meat with a blend turmeric an ginger had linear increase as shown in the line equation Y= 0.0006x + 0.0412, the cooking loss variable had linear decrease as shown in the line equation Y= -0.1801x + 38.802. Conclusion, the higher concentrations of blend turmeric and ginger can increase tenderness and can reduce cooking losses of the chickens laying culled meat, but produce the same pH level and water holding capacity.

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