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Saputra, Harizki Roly
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science

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Kualitas Fisik dan Organoleptik Daging Ayam Petelur Afkir Panggang dengan Marinasi Mahkota Nanas Saputra, Harizki Roly; Permadi, Edy; Lestari, Retno Budi
Jurnal Sains Pertanian Equator Vol. 16 No. 1: In Press
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspp.v16i1.113645

Abstract

Culled laying hens have lower meat quality than broiler chickens, particularly due to their tough texture and fishy odor. Marination with pineapple crown juice, which contains bromelain, may improve meat quality. This study aimed to evaluate the effects of roasting duration on the physical and organoleptic quality of pineapple crown-marinated culled laying hen meat. A Completely Randomized Design (CRD) was used with four roasting durations (10, 15, 20, and 25 minutes) at 150°C, with six replications per treatment. Meat was marinated for 2 hours. Parameters included moisture content, water-holding capacity, cooking loss, and organoleptic attributes (taste, texture, color, aroma, and overall preference), assessed by 30 panelists. Data were analyzed using ANOVA. Roasting duration had no significant effect (P > 0.05) on moisture content (56.86–64.61%) or water-holding capacity (59.87–66.71%), but significantly affected cooking loss (1.47–3.10%), taste, texture, color, and aroma (P<0.05). Overall preference was not significantly affected (P>0.05). The De Garmo test identified 25 minutes as the best roasting duration, with a treatment value of 0.69. In conclusion, roasting duration influences most physical and organoleptic quality parameters of pineapple crown-marinated culled laying hen meat.
Co-Authors Permadi, Edy Retno Budi Lestari