PENGARUH MARINASI DAGING AYAM LAYER AFKIR DENGAN SARI BONGGOL NANAS TERHADAP KADAR AIR DAN SUSUT MASAK ABON

Abstract

Penelitian ini dimaksudkan guna menganalisis pengaruh marinasi daging ayam layer afkir dengan sari bonggol nanas terhadap kadar air dan susut masak abon. Materi yang digunakan yaitu daging ayam layer afkir pada bagian paha dan dada serta sari bonggol nanas cayenne. Penelitian menggunakan metode eksperimental dengan rancangan acak lengkap, ada 4 perlakuan dan 6 ulangan. Perlakuan menggunakan sari bonggol nanas dengan konsentrasi yang berbeda terdiri dari P0 (0%), P1 (25%), P2 (30%), dan P3 (35%). Variabel yang diamati kadar air dan susut masak abon. Data diuji dengan One-Way ANOVA dan uji BNT - SPSS. Hasil pengujian menunjukan perlakuan marinasi daging ayam layer afkir dengan sari bonggol nanas memberikan hasil yang sangat signifikan (P<0,01) pada kadar air dan susut masak abon. Rata-rata nilai kadar air P0 (3,63%c), P1 (1,97%d), P2 (13,53%b), P3 (16,60%a). Rata-rata nilai susut masak P0 (48,66%c), P1 (56,84%a), P2 (52,5%b), P3 (46,84%d). Kesimpulan hasil penelitian bahwa marinasi dengan sari bonggol nanas dapat mempengaruhi kadar air dan susut masak abon. Marinasi daging ayam layer afkir dengan konsentrasi sari bonggol nanas 25% selama 30 menit menghasilkan kadar air 1,97% dan susut masak 56,84%.
Kata Kunci: ayam layer afkir, sari bonggol nanas, bromelin, kadar air, susut masak, abon.

THE EFFECT OF MARINATION OF REFUSED LAYER CHICKEN MEAT WITH PINEAPPLE CORN JUICE ON THE WATER CONTENT AND COOKING LOSS OF FLOURED CHICKEN MEAT

Abstract
This study aimed to analyze the effect of marinating meat from culled layer hens with cayenne pineapple core juice on the moisture content and cooking loss of meat floss (*abon*). The materials used were thigh and breast meat from culled layer hens and cayenne pineapple core juice. An experimental method using a Completely Randomized Design (CRD) was employed, involving four treatments and six replicates. The treatments utilized varying concentrations of pineapple core juice: P0 (0%), P1 (25%), P2 (30%), and P3 (35%). The variabels observed were moisture content and cooking loss. The data were analyzed using One-Way Analysis of Variance (ANOVA) and the Least Significant Difference (LSD) tes via SPSS. The results indicate that marinating the meat with pineapple core juice had a highly significant effect (P < 0.01) on both moisture content and cooking loss. Average moisture content values P0 (3.63%ᶜ), P1 (1.97%ᵈ), P2 (13.53%ᵇ), P3 (16.60%ᵃ). Average cooking loss values P0 (48.66%ᶜ), P1 (56.84%ᵃ), P2 (52.50%ᵇ), P3 (46.84%ᵈ). The study concluded that marinating with pineapple core extract affects the moisture content and cooking loss of *abon* (meat floss). Marinating meat from culled laying hens in a 25% pineapple core extract solution for 30 minutes resulted in a moisture content of 1.97% and a cooking loss of 56.84%.
Keyword: spent layer chicken, pineapple core extract, bromelain, water content, cooking loss, abon.