SIFAT FISIK DAGING AYAM PETELUR AFKIR YANG DIRENDAM DALAM EKSTRAK KULIT NENAS (Ananas comosus L. Merr) DENGAN KONSENTRASI YANG BERBEDA

Authors

  • Endah Purnamasari Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau
  • Muhammad Zulfahmi Alumni Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau
  • Irdha Mirdhayati Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau

DOI:

https://doi.org/10.24014/jupet.v9i1.163

Keywords:

culled layer chicken meat, pH, pineapple skin extract, WC, WHC

Abstract

The aims of this study were to determine the effect of immersing culled layer chicken meat into the pineapple skin
extract with different concentrations on the water holding capacity (WHC), water content (WC), pH, tenderness, odor and
color. The experimental design was Completely Randomized Design (CRD) with four replications. Treatments were
concentrations of pineapple skin extract which consisted of four levels that is 0%, 15%, 27,5% and 40%, respectively.
Results showed that immersion of culled layer chicken meat into the pineapple skin extract had significant effect (P<0,01) on
WHC, pH, tenderness. The concentration of 27,5% of pineapple skin extract could increase tenderness, decreased WHC and
pH.

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Published

2012-02-01

Issue

Vol. 9 No. 1 (2012): Februari 2012

Section

Articles

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