Acidity Degree (pH), Cooking Loss and Tenderness: Study of Marinated Chicken Afkir with Pineapple (Ananas Comosus L. Merr) Peel Extract Amiluddin Indi1, Harapin Hafid1*, 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