PENGARUH MARINASI DAGING AYAM LAYER AFKIR DENGAN SARI BONGGOL NANAS TERHADAP DAYA IKAT AIR DAN ORGANOLEPTIK ABON
Abstract
Penelitian ini bertujuan untuk menganalisis pengaruh marinasi daging ayam layer afkir dengan sari bonggol nanas terhadap daya ikat air dan organoleptik abon. Metode yang digunakan metode eksperimental dengan rancangan acak lengkap, 4 perlakuan dan 6 ulangan. Perlakuan berupa perbedaan konsentrasi sari bonggol nanas sebagai bahan marinasi terdiri atas P0 (0%), P1 (25%), P2 (30%), P3 (35%) selama 30 menit. Variabel yang diamati meliputi daya ikat air dan uji organoleptik. Data dianalisis menggunakan One-Way ANOVA dan dilanjutkan dengan uji BNT. Hasil penelitian menunjukkan bahwa marinasi daging ayam layer afkir menggunakan sari bonggol nanas berpengaruh nyata (P<0,01) terhadap daya ikat air, warna, dan rasa. Nilai daya ikat air P0 = 54,01%ab, P1 = 59,45%b, P2 = 49, 17%a, P3 = 46,46%a. Nilai warna abon P0 = 4,00c, P1 = 3,00b, P2 = 3,00b, P3 = 2,00a. Nilai rasa abon P0 = 2,00a, P1 = 4,00b, P2 = 4,00ab, P3 = 4,00b. Marinasi menggunakan sari bonggol nanas berpengaruh nyata (P<0,05) terhadap tingkat kesukaan pada abon, nilai P0 = 2,00a, P1 = 4,00b, P2 = 3,00b, P3 = 4,00b. Marinasi daging ayam layer afkir menggunakan sari bonggol nanas tidak berpengaruh nyata (P>0,05) terhadap aroma dan tekstur abon. Nilai aroma abon P0 = 3,00, P1 = 3,00, P2 = 3,00, P3 = 4,00. Nilai tekstur abon P0 = 1,00, P1 = 3,00, P2 = 3,00, P3 = 3,00. Disimpulkan bahwa marinasi daging ayam layer afkir dengan sari bonggol nanas konsentrasi 25% selama 30 menit merupakan perlakuan terbaik.
Kata kunci: ayam layer afkir, abon, bromelin, daya ikat air, organoleptik, sari bonggol nanas
THE EFFECT OF MARINATION OF REFUSED LAYER CHICKEN MEAT WITH PINEAPPLE CORN JUICE ON THE WATER BINDING CAPACITY AND ORGANOLEPTIK OF FLOURED CHICKEN MEAT
Abstract
This study aimed to analyze the effect of marinating meat from culled laying hens with pineapple core juice on the water-holding capacity and organoleptic properties of meat floss (*abon*). An experimental method was employed using a completely randomized design with four treatments and six replications. The treatments involved varying concentrations of pineapple core juice as the marinating agent: P0 (0%), P1 (25%), P2 (30%), and P3 (35%), applied for 30 minutes. The observed variables included water-holding capacity and organoleptic characteristics. Data were analyzed using One-Way ANOVA, followed by the Least Significant Difference (LSD). The results indicated that marinating meat from culled laying hens with pineapple core juice had a significant effect (P<0.01) on water-holding capacity, color, and taste. Water-holding capacity values were: P0 = 54.01%ab, P1 = 59.45%b, P2 = 49.17%a, and P3 = 46.46%a. Color scores were: P0 = 4.00c, P1 = 3.00b, P2 = 3.00b, and P3 = 2.00a. Taste scores were: P0 = 2.00a, P1 = 4.00b, P2 = 4.00ab, and P3 = 4.00b. Marination with pineapple core juice significantly affected (P<0.05) the level of preference for the meat floss, with scores of: P0 = 2.00a, P1 = 4.00b, P2 = 3.00b, and P3 = 4.00b. Marinating the meat with pineapple core juice did not have a significant effect (P>0.05) on the aroma and texture of the meat floss. Aroma scores were: P0 = 3.00, P1 = 3.00, P2 = 3.00, and P3 = 4.00. The texture scores for the meat floss were P0 = 1.00, P1 = 3.00, P2 = 3.00, and P3 = 3.00. It is concluded that marinating meat from culled laying hens in a 25% concentration
of pineapple core extract for 30 minutes was the best treatment.
Keyword: spent layer chicken, abon, bromelain, water holding capacity, organoleptic, pineapple core extract.
Kata kunci: ayam layer afkir, abon, bromelin, daya ikat air, organoleptik, sari bonggol nanas
THE EFFECT OF MARINATION OF REFUSED LAYER CHICKEN MEAT WITH PINEAPPLE CORN JUICE ON THE WATER BINDING CAPACITY AND ORGANOLEPTIK OF FLOURED CHICKEN MEAT
Abstract
This study aimed to analyze the effect of marinating meat from culled laying hens with pineapple core juice on the water-holding capacity and organoleptic properties of meat floss (*abon*). An experimental method was employed using a completely randomized design with four treatments and six replications. The treatments involved varying concentrations of pineapple core juice as the marinating agent: P0 (0%), P1 (25%), P2 (30%), and P3 (35%), applied for 30 minutes. The observed variables included water-holding capacity and organoleptic characteristics. Data were analyzed using One-Way ANOVA, followed by the Least Significant Difference (LSD). The results indicated that marinating meat from culled laying hens with pineapple core juice had a significant effect (P<0.01) on water-holding capacity, color, and taste. Water-holding capacity values were: P0 = 54.01%ab, P1 = 59.45%b, P2 = 49.17%a, and P3 = 46.46%a. Color scores were: P0 = 4.00c, P1 = 3.00b, P2 = 3.00b, and P3 = 2.00a. Taste scores were: P0 = 2.00a, P1 = 4.00b, P2 = 4.00ab, and P3 = 4.00b. Marination with pineapple core juice significantly affected (P<0.05) the level of preference for the meat floss, with scores of: P0 = 2.00a, P1 = 4.00b, P2 = 3.00b, and P3 = 4.00b. Marinating the meat with pineapple core juice did not have a significant effect (P>0.05) on the aroma and texture of the meat floss. Aroma scores were: P0 = 3.00, P1 = 3.00, P2 = 3.00, and P3 = 4.00. The texture scores for the meat floss were P0 = 1.00, P1 = 3.00, P2 = 3.00, and P3 = 3.00. It is concluded that marinating meat from culled laying hens in a 25% concentration
of pineapple core extract for 30 minutes was the best treatment.
Keyword: spent layer chicken, abon, bromelain, water holding capacity, organoleptic, pineapple core extract.
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