| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengkaji tentang pengaruh lama perendaman sari nanas muda terhadap kualitas fisik daging dada ayam kampung jantan serta waktu perendaman yang optimal. Materi penelitian yang digunakan adalah 10 ekor ayam kampung jantan umur 2 tahun, 20 kg nanas madu yang berumur ± lima bulan, dan seperangkat alat uji keempukan, pH, daya ikat air dan susut masak. Percobaan dilakukan secara eksperimen, menggunakan Rancangan Acak Kelompok (RAK). Rancangan terdiri dari empat perlakuan yaitu lama perendaman daging dada pada sari nanas muda selama P0 (0 menit), P1 (10 menit), P2 (20 menit), dan P3 (30 menit) serta setiap perlakuan diulang sebanyak lima kali dengan masing-masing ulangan terdiri dari empat bagian dada. Peubah yang diukur diantaranya keempukan, pH, daya ikat air, dan susut masak daging. Hasil analisis variansi menunjukkan bahwa perendaman daging dada ayam kampung jantan dengan sari nanas muda berpengaruh nyata (P<0,05) terhadap keempukan, namun berpengaruh tidak nyata (P>0,05) terhadap pH, daya ikat air, dan susut masak. Rataan keempukan yang diperoleh yaitu P0 : 0,049 mm/g/dt; P1 : 0,046 mm/g/dt; P2 : 0,059 mm/g/dt dan P3 : 0,049 mm/g/dt, Rataan pH yang diperoleh yaitu P0 : 6,052 ; P1 : 5,298 ; P2 : 6,112 dan P3 : 5,774. Rataan daya ikat air yang diperoleh yaitu P0 : 48,386%, P1 : 48,32%; P2 : 47,652%; dan P3 : 44,128%, sedangkan rataan susut masak yang diperoleh yaitu P0 : 34,4%; P1 : 39,8%; P2 : 39,6% dan P3 : 40,6%. Kesimpulan, lama waktu perendaman daging ke dalam sari nanas muda yang semakin lama dapat meningkatkan keempukan daging dada ayam kampung jantan pada waktu optimal 22,86 menit dengan hasil 0.059794 mm/g/dt. Perendaman daging dada dengan sari nanas sampai 30 menit menghasilkan pH, daya ikat dan susut masak yang sama. |
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| Abtrak (Bhs. Inggris) | This study aimed to examine the optimal duration of young pineapple juice so as to obtain good physical quality of male native chicken chest. The research material was 20 parts of chest meat obtained from 10 two-year-old male chickens and honey pineapple aged ± five months and a set of tenderness test, pH, water holding capacity and cooking losses. The experiment was carried out experimentally and used a Randomized Block Design (RBD). The design consisted of four treatments, namely the soaking time of male chicken chest for P0 (0 minutes), P1 (10 minutes), P2 (20 minutes), and P3 (30 minutes) and each treatment was repeated five times with each repetition consisting of four parts of the chest. The variables measured include tenderness, pH, water holding capacity, and cooking losses of meat. The results of the variance analysis showed that immersion of male chicks in the chest with young pineapple juice had a significant effect (P <0.05) on tenderness, but had no significant effect (P> 0.05) on pH, water holding capacity and cooking losses. The tenderness obtained are : P0 : 0.049 mm/g/dt ; P1 : 0.046 mm/g/dt ; P2 : 0.059 mm/g/dt and P3 : 0.049 mm/g/dt. pH obtained are : P0 : 6.052 ; P1 : 5.298 ; P2 : 6.112 and P3 : 5.774. Water binding capacity obtained are: P0 : 48.386% ; P1 : 48.32% ; P2 : 47.652% and P3 : 44.128%. cooking losses obtained are : P0 : 34.4% ; P1 : 39.8% ; P2 : 39.6% ; and P3 : 40.6%. The conclusion is that the longer immersion of young pineapple juice can increase tenderness of male chicken chest. Soaking chicken chest with pineapple juice to 30 minutes produces the same pH, water holding capacity and cooking losses. |
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