| Abstrak (Bhs. Indonesia) | Tujuan penelitian dilakukan untuk mengetahui kualitas fisik daging paha ayam kampung yang direndam ekstrak buah carica. Materi yang digunakan adalah daging paha ayam kampung dan ekstrak buah carica 20%. Penelitian dilakukan dengan cara ekperimen menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 4 perlakuan dan 5 ulangan. Perlakuan tersebut yaitu perendaman selama 20 menit (R1), 40 menit (R2), 60 menit (R3), 80 menit (R4). Hasil rataan perlakuan R1,R2,R3, dan R4 secara berurutan yaitu pH 6,756±0,238; 6,746±0,147; 6,666±0,220; 6,140±0,527; keempukan 0,041±0,001 mm/g/dt; 0,047±0,005 mm/g/dt; 0,047±0,005 mm/g/dt; 0,051±0,004 mm/g/dt, susut masak 43,04±4,3947%; 42,00±2,4464%; 45,22±3,2599%; 45,62±3,9245%; daya ikat air 50,196±1,9497%; 48,930±2,3104%; 47,736±4,3309%; 48,204±4,1337%. Hasil analisis variansi menunjukkan bahwa perendaman daging paha ayam kampung pada ekstrak buah carica berpengaruh sangat nyata (P<0,01) terhadap peningkatan keempukan dan menurunkan pH sedangkan pada susut masak dan daya ikat air berpengaruh tidak nyata (P>0,05). Kesimpulan semakin lama waktu perendaman menggunakan ekstrak buah carica 20% sampai dengan 80 menit menghasilkan nilai keempukan yang meningkat dan pH yang menurun, sedangkan pada susut masak dan daya ikat air menghasilkan nilai yang sama. |
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| Abtrak (Bhs. Inggris) | The purpose of this study was to determine the physical quality of the native chicken thigh meat marinated by carica fruit extract. The material used was chicken thigh meat and 20% Carica fruit extract. The research was carried out by the experimental method using Completely Randomized Design (RAL) with 4 treatments and 5 replications. The research was conducted by means of an experimental using a Completely Randomized Design (RAL) consisting of 4 treatments and 5 replications. The treatment is immersion for 20 minutes (R1), 40 minutes (R2), 60 minutes (R3), 80 minutes (R4). The results of the average treatment R1, R2, R3, and R4 sequentially were pH 6.756 ± 0.238; 6,746 ± 0,147; 6.666 ± 0.220; 6.140 ± 0.527; tenderness 0.041 ± 0.001 mm / g / sec; 0.047 ± 0.005 mm / g / sec; 0.047 ± 0.005 mm / g / sec; 0.051 ± 0.004 mm / g / sec, cooking losses 43.04 ± 4.3947%; 42.00 ± 2.4464%; 45.22 ± 3.2599%; 45.62 ± 3.9245%; water holding capacity 50.196 ± 1.9497%; 48,930 ± 2,3104%; 47,736 ± 4,3309%; 48.204 ± 4.1337%. The results of the analysis of variance showed that the immersion of native chicken thigh meat on carica fruit extracts had a very significant effect (P <0.01) on increased tenderness and lowering pH while on cooking losses and water holding capacity were not significant (P> 0.05). Conclusion, the longer immersion time using carica fruit extract 20% to 80 minutes resulted in increased tenderness and decreased pH, while the cooking losses and water holding capacity produced the same value. |
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