<![CDATA[ABSTRAK Daging ayam kampung merupakan salah satu bahan pangan asal ternak yang banyak dikonsumsi kerena memiliki kandungan nutrisi yang cukup tinggi, memiliki rasa yang khas. Tekstur daging ayam kampung lebih alot sehingga membutuhkan waktu lebih banyak untuk mengoalahnya, salah satu cara yang dapat dilakukan adalah dengan metode marinasi. Marinasi adalah proses perendaman daging di dalam bahan marinade sebelum diolah lebih lanjut. Buah andaliman mengandung senyawa flavonoid yang mempunyai aktivitas antioksidan yang sangat bermanfaat bagi kesehatan dan berperan penting untuk mempertahankan warna, aroma, pada makanan. Penelitian ini bertujuan mengetahui nilai pH, susut masak, dan daya ikat air daging ayam kampung yang dimarinasi dengan ekstrak buah andaliman. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non factorial dengan 4 perlakuan dan 6 kali ulangan. P0 = tanpa perlakuan (kontrol), P1 = 100 gram andaliman / 1 liter air, P2 = 150 gram andaliman / 1 liter air, P3 = 200 gram andaliman / 1 liter air. Data hasil penelitian akan diolah secara statistic menggunakan analisis ragam dan apabila terdapat pengaruh nyata akan dilanjut dengan uji lanjut duncan. Data analisis sidik ragam dari RAL menunjukan daging yang dimarinasi dengan buah andaliman tidak nyata terhadap nilai pH, susut masak dan daya ikat air. Nilai pH rata-rata terendah 5,9 dan tertinggi 6,1. Susut masak rata- rata terendah 40,1% dan tertinggi 41,8%. Daya ikat air rata-rata terendah 20,5% dan tertinggi 24%. Kata kunci : Andaliman, Ayam Kampung, Marinasi ABSTRACT Free-range chicken meat is one of the most widely consumed food ingredients from livestock because it has a high nutritional content and has a distinctive taste. The texture of free-range chicken meat is tougher so it takes more time to process it, one way that can be done is the marination method. Marinating is the process of soaking meat in marinade ingredients before being processed further. Andaliman fruit contains flavonoid compounds which have antioxidant activity which is very beneficial for health and plays an important role in maintaining c olor, aroma, in food. This study aims to determine the ph value, cooking loss, and water binding capacity of free-range chicken marinated with andaliman fruit extract. This study used a non- factorial Completely Randomized Design (CRD) with 4 treatments and 6 replications. P0 = without treatment (control), P1 = 100 grams of andaliman / 1 liter of water, P2 = 150 grams of andaliman / 1 liter of water, P3 = 200 grams of andaliman /1 liter of water. The research data will be processed statistically using analysis of variance and if there is a real influence, it will be continued with the Duncan's multiple area test. Data analysis of variance from RAL showed that meat marinated with andaliman fruit was not significant for ph value, cooking loss and water holding capacity. The lowest average ph values were 5.9 and 6.1. The average cooking loss is 40.1% and the highest is 41.8%. The lowest average water holding capacity is 20.5% and the highest is 24%. Keywords: Andaliman, Free-Range Chicken, Marination]]>
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