<![CDATA[Penelitian ini bertujuan untuk mengaplikasikan ekstrak buah semu jambu monyet dan mengamati pengaruhnya terhadap karakteristik fisik (keempukan), kimia (pH, kadar air dan kadar protein) serta organoleptik (aroma, rasa, tekstur dan kesukaan) pada daging ayam kampung. Penelitian ini menggunakan 6 perlakuan dan 3 ulangan dengan variasi konsentrasi ekstrak buah semu jambu monyet berbeda yaitu T0 (tanpa BSJM), T1 (1%), T2 (2%), T3 (3%), T4 (4%) dan T5 (5%). Bahan baku yang digunakan meliputi : daging ayam kampung, Buah Semu Jambu Monyet (BSJM), air mineral, etanol 70%, aquades, K2SO4, H2SO4, NaOH, H3BO3, HCl 0,1 N, indikator PP. Metode yang dilakukan meliputi : pengeringan BSJM, pembuatan ekstrak BSJM, pembuatan marinade ekstrak BSJM, perendaman daging ayam kampung dalam larutan marinasi BSJM selama 4 jam, pengujian mutu fisik, kimia dan organoleptik dari pengaruh perendaman dalam larutan marinasi BSJM, analisa data hasil pengujian mutu fisik, kimiawi da organoleptik dari pengaruh perendaman dalam larutan marinasi BSJM. Parameter fisik yang diuji meliputi : tekstur (keempukan). Parameter kimiawi yang diuji meliputi : pH, kadar air dan kadar protein. Parameter organoleptik yang diuji meliputi : aroma, rasa, tekstur dan kesukaan). Hasil penelitian ini menunjukkan bahwa penambahan ekstrak BSJM dengan konsentrasi yang berbeda pada daging ayam kampung memberikan pengaruh nyata terhadap tekstur (keempukkan), pH , kadar protein dan organoleptik sedangkan tidak berpengaruh terhadap kadar air daging ayam kampung. Perlakuan terbaik dari penelitian ini terjadi pada perlakuan T5 (konsentrasi ekstrak BSJM 5%) dengan hasil nilai tekstur paling empuk (60,83 g), nilai pH (5,27), nilai kadar air (95,67%) dan nilai kadar protein (4,04%). Data hasil pengujian organoleptik yaitu perlakuan T5 memberikan hasil aroma dan rasa tidak khas daging ayam kampung, tekstur empuk dan tidak suka.This study aims was to apply pseudo cashew fruit extract and observe its effect on physical characteristics (tenderness), chemistry (pH, water content and protein content) and organoleptic (aroma, taste, texture and likeness) on native chicken meat. This study used 6 treatments and 3 replications with different concentrations of pseudo cashew fruit extract concentrations, namely T0 (without pseudo cashew fruit extract), T1 (1%), T2 (2%), T3 (3%), T4 (4%) and T5 ( 5%). Raw materials used include: native chicken meat, pseudo cashew fruit extract, mineral water, 70% ethanol, distilled water, K2SO4, H2SO4, NaOH, H3BO3, HCl 0,1 N, PP indicator. The methods used include: drying pseudo cashew fruit extract, making pseudo cashew fruit extract, making marinade pseudo cashew fruit extract soaking native chicken meat in pseudo cashew fruit extract marinated solution for 4 hours, testing physical, chemical and organoleptic quality of the effects of immersion in the pseudo cashew fruit extract marinated solution, analyzing data from physical quality testing results , chemical and organoleptic effects of immersion in the pseudo cashew fruit extract marinated solution. Physical parameters tested include: texture (tenderness). Chemical parameters tested include: pH, water content and protein content. Organoleptic parameters tested included: aroma, taste, texture and likeness). The results of this study indicated that the addition of pseudo cashew fruit extract extract with different concentrations in native chicken meat had a significant effect on texture (tenderness), pH, protein and organoleptic levels while it has no effect on the moisture content of native chicken meat. The best treatment of this study occurred in the treatment of T5 (pseudo cashew fruit extract concentration of 5%) with the results of the softest texture value (60.83 g), pH value (5.27), water content value (95.67%) and protein content values (4.04%). The organoleptic test results, namely T5 treatment, gave the results of the aroma and taste not typical of native chicken meat, soft texture and dislike.]]>
