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All Journal AGROVITAL : Jurnal Ilmu Pertanian Serambi Journal of Agricultural Technology
Armita Permatasari
Program Studi Manajemen Sumberdaya Perikanan, Sekolah Tinggi Ilmu Pertanian Muhammadiyah Sinjai
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Veterinary

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Profile of Sinjai Superior Kampong Chicken (SSKC) Meat Colour Marinated with Pineapple Skin Powder Azmi Mangalisu; Armita Permatasari
Serambi Journal of Agricultural Technology Vol 1, No 2 (2019): Serambi Journal of Agricultural Technology (December, 2019)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i2.1574

Abstract

Kampong chicken is one of the local poultry that is generally raised by farmers in rural areas; the Kampong chicken farm business has great prospects, both economically and socially, because its products in the form of meat and eggs are highly nutritious food and high enough demand. The provision of pineapple skin was expected to be able to improve the quality of livestock products through enhancing the profile of SSKC meat colour that was contained in it, so it was necessary to do research on the effect of giving pineapple skin as a marinated meat ingredient for SSKC. Pineapple skin in this study was given in powder form to improve the profile of meat colour. The stages of this study carried out the process of marinating used pineapple peel powder with the specified marinating time. The samples were tested for colour profiles by measuring the brightness, redness and yellowish level of the flesh. The results showed that the colour profile was increasing with increasing levels of pineapple skin powder and marinating time. Based on these results, it can be concluded that the optimum profile of SSKC meat colour was at the level of 20% during soaking 120 minutes.
Optimalisasi Antioksidan Daging Ayam Kampung Unggul Sinjai (Akusi) Denganmarinasi Bubuk Kulit Nanas (Ananas comosus (L.) Merr) Azmi Mangalisu; Armita Permatasari
AGROVITAL : Jurnal Ilmu Pertanian Vol 4, No 2 (2019): Agrovital Volume 4, Nomor 2, November 2019
Publisher : Universitas Al Asyariah Mandar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35329/agrovital.v4i2.530

Abstract

Ayam Kampung Unggul Sinjai merupakan fenomena baru dalam perkembangan pemeliharaan di dunia perunggasan. Ayam Kampung Unggul Sinjai yang lebih dikenal dengan sebutan AKUSI . AKUSI merupakan jenis ayam kampong jika dipotong pada umur tua memiliki daging yang alot, sehingga memerlukan perlakuan khusus dalam proses pengolahannya, agar diperoleh daging yang empuk. Pemberian enzim yang bersifat proteolitik merupakan suatuperlakuan khususu untuk mengempukkan daging. Keempukan daging ayam dapat ditingkatkan dengan penambahan enzim bromelin yang terdapat dalam buah nenas, Pemberian kulit nanas diharapkan mampu meningkatkan kualitas produk ternak melalui kandungan antioksidan yang terdapat di dalamnya, sehingga perlu dilakukan penelitian mengenai pengaruh pemberian kulit nanas sebagai bahan marinasi daging AKUSI. Tujuan dari penelitian ini adalah mengetahui efektivitas marinasi bubuk kulit nanas sebagai pengoptimalisasi antoksidan daging AKUSI. Tahapan penelitian ini melakukan proses marinasi menggunakan bubuk kulit nanas dengan waktu marinasi yang ditentukan. Sampel diuji pengoptimalan antioksidan denganmengukur protein terlarut dan aktivitasantioksidan. Hasil penelitian menunjukkan aktivitas antioksidan dan protein terlarut meningkat seiring meningkatnya level bubuk kulit nanas dan waktu marinasi. Berdasarkan hasil tersebut dapat disimpulkan bahwa optimalisasi antioksidan daging AKUSI terdapat pada level 20% selama perendaman 120 menit.
Profile of Sinjai Superior Kampong Chicken (SSKC) Meat Colour Marinated with Pineapple Skin Powder Azmi Mangalisu; Armita Permatasari
Serambi Journal of Agricultural Technology Vol 1, No 2 (2019): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i2.1574

Abstract

Kampong chicken is one of the local poultry that is generally raised by farmers in rural areas; the Kampong chicken farm business has great prospects, both economically and socially, because its products in the form of meat and eggs are highly nutritious food and high enough demand. The provision of pineapple skin was expected to be able to improve the quality of livestock products through enhancing the profile of SSKC meat colour that was contained in it, so it was necessary to do research on the effect of giving pineapple skin as a marinated meat ingredient for SSKC. Pineapple skin in this study was given in powder form to improve the profile of meat colour. The stages of this study carried out the process of marinating used pineapple peel powder with the specified marinating time. The samples were tested for colour profiles by measuring the brightness, redness and yellowish level of the flesh. The results showed that the colour profile was increasing with increasing levels of pineapple skin powder and marinating time. Based on these results, it can be concluded that the optimum profile of SSKC meat colour was at the level of 20% during soaking 120 minutes.
Co-Authors Azmi Mangalisu Azmi Mangalisu