Uji Organoleptik Sosis Daging Ayam Petelur Afkir dengan Penambahan Actinidin dari Buah Kiwi (Actinidia deliciosa)

Abstract

The meat of culled laying hens has a lower meat quality than broiler meat because the meat is tougher so that people are less interested in the meat. Therefore, it is necessary to improve the quality of meat of culled laying hens, namely by processing meat and adding meat tenderising ingredients. 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 the taste of consumers. Sausage is one of the meat processing products that is seasoned and put in a sleeve or casing into a cylindrical shape. The organoleptic test in this study was carried out by means of panelists providing an assessment of the taste, texture, aroma, colour and acceptability of a product. The treatment used in the study was kiwi juice with various concentrations, namely P0 (0%), P1 (5%), P2 (7.5%), P3 (10%), and P4 (12.5%) which were added to chicken meat soaking. Observations of organoleptic test results were observed using the Kruskal-Wallis test and further tested with the Mann-Whitney test using 30 untrained panellists. Treatments P1 (5%), P2 (7.5%), P3 (10%), and P4 (12.5%) decreased the value on the quality of taste, colour and aroma of hedonic quality and hedonic quality. However, the addition of kiwi fruit juice was able to improve the texture quality of the sausage with treatment P4 (12.5%) giving the highest value.