Pengaruh Perendaman Daging Ayam Petelur Afkir Menggunakan Jus Buah Kiwi (Actinidia Deliciosa) dengan Konsentasi yang Berbeda

Abstract

Culled laying hens have lower meat quality than broiler chickens because the meat is tougher so people are less interested in the meat. Therefore, it is necessary to improve the meat quality of rejected laying hens, namely by processing the meat and adding tender meat ingredients. Meat processing is a method or technique used to convert raw materials into food that can be consumed directly. Kiwi contains a protease enzyme called actinidin. Actinidin from kiwi fruit can improve the physical and chemical quality of meat so that it can increase consumer liking. The way the actinidin enzyme works can improve the structure of the meat so that it can increase the quality of the meat of cull laying hens. This research uses the Complete Random Design (CRD) method involving five treatments and four replications. The meat of Spent laying hens produced from the four treatments was then analyzed to determine the water holding capacity, milk mass, pH. . The treatment used in the research was kiwi fruit juice with various concentrations, namely P0(0%), P1(5%), P2(10%), P3(15%), and P4(20%) which was added to soaking the meat. Based on research results, P4 treatment (20%) gave the best score in the water holding capacity and meat pH tests.