| Abstrak (Bhs. Indonesia) | Penelitan ini bertujuan untuk mengetahui pengaruh suhu perebusan daging ayam kampung yang direndam sari buah nanas muda terhadap keempukan dan sifat organoleptik daging ayam kampung jantan yang terbaik. Materi yang digunakan yaitu daging ayam kampung jantan umur 12-15 bulan, sebanyak 26 bagian dada dan sari buah nanas muda sebanyak 662 ml. Metode penelitian yang dilakukan secara eksperimen dan menggunakan Rancangan Acak Lengkap dan Rancangan Acak Kelompok. Penelitian menggunakan 3 macam perlakuan daging ayam kampung jantan yang direndam sari buah nanas sebanyak 25% selama 15 menit kemudian direbus selama 30 menit dengan suhu (P1: 45, P2: 55, dan P3: 650C). Variabel yang diamati adalah keempukan dan sifat organoleptik. Rataan dan standar deviasi nilai keempukan (450C = 0,611 mm/g/dt ± 0,003; 550C = 0,613 mm/g/dt ± 0,003; dan 650C = 0,072 mm/g/dt ± 0,006). Nilai tekstur (450C = 4,9 ± 0,9 (empuk); 550C = 4,8 ± 0,6 (empuk); dan 650C = 5,5 ± 0,9 (lebih empuk). Nilai Aroma (450C = 5,0 ± 0,8 (kurang beraroma daging); 550C = 4,2 ± 0,6 (aroma daging biasa); dan 650C = 4,9 ± 0,6 (aroma daging biasa). Hasil analisis variansi menunjukkan berpengaruh sangat nyata (P<0,01) terhadap keempukan, sifat tekstur dan aroma dengan Y = 0.03504167 + 0.00054167 untuk keempukan, sedangkan untuk sifat organoleptik baik tekstur dan aroma yaitu memiliki persamaan garis Y =3.2794118 + 0.03235294X dan Y = 26.235294 - 0.78823529X + 0.00705882 X2. Semakin tinggi suhu perebusan (45, 55, 65 °C) daging ayam kampung jantan yang direndam sari buah nanas menigkatkan nilai keempukan yang optimal pada suhu 650C, tekstur keempukan dan menyebabkan aroma akan daging ayam kampung menurun secara organoleptik. |
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| Abtrak (Bhs. Inggris) | The aim of this study was determine the effect of the temperature effect of boiling chicken meat soaked with raw pineapple juice on tenderness and the best organoleptic properties of male natve chicken meat. The material used was carcass of male native chicken aged 12-15 months, as many as 26 parts of boneless chest and raw pineapple juice were 662 ml. The research method was carried out experimentally and used a completely randomized design and randomized block. The research used three treatments studied were native chicken meat drenched by pineapple juice as much as 25% for 15 minutes then boiled for 30 minutes with temperature (P1: 45, P2: 55, and P3: 650C). The variables observed were tenderness and organoleptic properties. Mean and standard deviation of tenderness values (450C = 0.611 mm / g / dt ± 0.003; 550C = 0.613 mm / g / dt ± 0.003; and 650C = 0.072 mm / g / dt ± 0.006). Texture value (450C = 4.9 ± 0.9 (tender); 550C = 4.8 ± 0.6 (tender); and 650C = 5.5 ± 0.9 (more tender)). Aroma Value (450C = 5.0 ± 0.8 (less flavorful meat); 550C = 4.2 ± 0.6 (weak smell meat); and 650C = 4.9 ± 0.6 (weak smell meat )). The results of the variance analysis showed a very significant effect (P <0.01) on tenderness, texture and aroma properties with Y = 0.03504167 + 0.00054167 for tenderness, whereas for organoleptic properties both texture and aroma were Y = 3.2794118 + 0.03235294X and Y = 26.235294 - 0.78823529X + 0.00705882 X2. Conclusion, the higher boiling temperature (450C, 550C, 650C) of male chicken meat soaked in raw pineapple juice increases the optimal at 650C tenderness value, soft texture and causes the aroma of chicken meat to decrease organoleptic. |
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