Acidity Degree (pH), Cooking Loss and Tenderness: Study of Marinated Chicken Afkir with Pineapple (Ananas Comosus L. Merr) Peel Extract

Amiluddin Indi¹, Harapin Hafid^1*, Deki Zulkarnain¹, Darman Jaya¹, and Firman Nasiu²

Abstract

Laying afkir has a weakness: the meat is hard. The tenderness of the meat is influenced by connective tissue protein; the older the connective tissue, the more it increases the toughness of the meat. The bromelain enzyme is an enzyme found in pineapples that can hydrolyze protein so that it can soften the meat. This study aims to determine egg-laying chicken meat’s physical and organoleptic properties by giving concentrations of pineapple peel extract (Ananas comosus L. Merr) 0%, 20%, 30%, and 40%. The experimental design used was a completely randomized design (CRD) with four treatments and four replications. The results showed that administration of pineapple peel extract with concentrations of 0%, 20%, 30%, and 40% on Afkir layer chicken meat had a significant effect (P<0.05) on cooking loss, pH, tenderness, and juiciness of Afkir chicken meat, but did not show a significant effect on the color, aroma, and taste of the organoleptic properties of discarded chicken meat, where P4 (40%) was the best treatment.

Keywords

chicken afkir; pineapple skin extract; pH; cooking loss; tenderness

Cite This Article

Indi, A., Hafid, H., Zulkarnain, D., Jaya, D., Nasiu, F. (2022). Acidity Degree (pH), Cooking Loss and Tenderness: Study of Marinated Chicken Afkir with Pineapple (Ananas Comosus L. Merr) Peel Extract. International Journal of Scientific Advances (IJSCIA), Volume 3| Issue 3: May-Jun 2022, Pages 448-453, URL: https://www.ijscia.com/wp-content/uploads/2022/06/Volume3-Issue3-May-Jun-No.282-448-453.pdf

Volume 3 | Issue 3: May-Jun 2022