PENGARUH MARINASI DAGING LAYER AFKIR DENGAN SARI BONGGOL NANAS TERHADAP KADAR ABU DAN KADAR PROTEIN ABON

Abstract

Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh marinasi daging layer afkir dengan sari bonggol nanas terhadap kadar abu dan kadar protein abon. Penelitian dilaksanakan pada tanggal 4-17 Juli 2026, di Laboratorium Jenglong Universitas Islam Malang dan Laboratorium Nutrisi dan Makanan Ternak Universitas Brawijaya Malang. Materi yang digunakan dalam penelitian ini adalah daging ayam layer afkir dengan tingkat produksi <30%, pada bagian paha dan sari bonggol nanas varietas Smooth cayenne. Penelitian menggunakan metode percobaan dengan Rancangan Acak Lengkap (RAL) yang terdiri atas 4 perlakuan dan 6 ulangan, perlakuannya adalah penambahan sari bonggol nanas yang terdiri dari P0 (0%), P1 (25%), P2 (30%), dan P3 (35%) yang direndam selama 30 menit pada suhu ruang (26oC). Data dianalisis menggunakan ragam (ANOVA) dan dilanjutkan dengan uji Beda Nyata Terkecil (BNT) apabila terdapat pengaruh nyata. Temuan penelitian memperlihatkan bahwa marinasi daging layer afkir dengan berbagai konsentrasi sari bonggol nanas berpengaruh sangat nyata (P<0,01) terhadap kadar abu dan kadar protein abon, dengan rata-rata kadar abu (%) berturut-turut 4,50a, 3,80b, 3,54c; dan 3,43c pada P0, P1, P2, dan P3, serta rata-rata kadar protein (%) berturut-turut 37,77a; 35,67b; 33,86c; dan 32,16d. Kesimpulan penelitian ini adalah marinasi daging layer afkir pada konsentrasi 30% sari bonggol nanas selama 30 menit menghasilkan kadar abu yang relatif rendah (3,80%) dengan kadar protein abon yang masih relatif tinggi (35,67%), sehingga direkomendasikan sebagai konsentrasi optimal.

Kata Kunci : Sari Bonggol Nanas, Layer Afkir, Marinasi, Abon, Kadar Abu, Kadar Protein.

THE EFFECT OF CULLED LAYING HEN MEAT MARINATION WITH PINEAPPLE CORE JUICE ON THE ASH AND PROTEIN CONTENT OF CHICKEN FLOSS

Abstract
This study aimed to determine and analyze the effect of marination culled laying hen meat with pineapple core juice on the ash and protein content of chicken floss. The research was conducted on 4-17 July 2026, at the Jenglong Laboratory of Universitas Islam Malang and the Laboratory of Animal Nutrition and Feed of Universitas Brawijaya Malang. The materials used in this study were culled laying hen meat with a production level of <30%, from the thigh part, and pineapple core juice of the Smooth cayenne variety. The study used an experimental method with a Completely Randomized Design (CRD) consisting of 4 treatments and 6 replications, the treatments being the addition of pineapple core juice consisting of P0 (0%), P1 (25%), P2 (30%), and P3 (35%), soaked for 30 minutes at room temperature (26°C). Data were analyzed using analysis of variance (ANOVA) followed by the Least Significant Difference (LSD) test when significant effects were found. The results showed that marination of culled laying hen meat with various concentrations of pineapple core juice had a highly significant effect (P<0.01) on the ash and protein content of chicken floss, with average ash content (%) of 4.50a, 3.80b, 3.54c, and 3.43c for P0, P1, P2, and P3, respectively, and average protein content (%) of 37.77a, 35.67b, 33.86c, and 32.16d, respectively. It is concluded that marination culled laying hen meat at a 30% pineapple core juice concentration for 30 minutes produced a relatively low ash content (3.80%) while maintaining a relatively high protein content (35.67%), and is therefore recommended as the optimal concentration.
Keywords: Pineapple Core Juice, Culled Laying Hen, Marination, Chicken Floss, Ash Content, Protein Content.