Pengaruh Berbagai Konsentrasi Asam Jawa Terhadap Kadar Air, WHC (Water Holding Capacity), Dan Keempukan Pada Daging Ayam Petelur Afkir
Authors: Yanti Nurjaya Maria Indradi , Puspitarini Oktavia Rahayu , Retnaningtyas Irawati Dinasari 
Published: October 2023

Daging ayam petelur afkir adalah daging ayam petelur yang sudah tua dan alot sehingga kurang diminati oleh masyarakat. Penelitian ini dilaksanakan pada tanggal 1 Maret – 30 Mei 2023 bertempat di Laboratorium Pangan Fakultas Peternakan Universitas Islam Malang. Tujuan penelitian ini untuk mengetahui dan menganalisis pengaruh berbagai konsentrasi perendaman dalam asam jawa terhadap kadar air, WHC, dan keempukan pada daging ayam petelur afkir. Materi yang digunakan adalah daging ayam petelur afkir bagian dada dengan berat 846 gram dan 30 gram asam jawa. Metode yang digunakan adalah percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan penelitian yaitu P0 (kontrol)= daging ayam petelur afkir + konsentrasi asam jawa 0%, P1= daging ayam petelur afkir + konsentrasi asam jawa 7%, P2= daging ayam petelur afkir + konsentrasi asam jawa 10%, P3= daging ayam petelur afkir + konsentrasi asam jawa 13%. Variabel yang diamati pada penelitian ini yaitu kadar air, WHC, dan Keempukuan. Data penelitian dianalisis ANOVA (Analysis Of Variance) dan dilanjut dengan uji BNT  (Beda Nyata Terkecil). Hasil penelitian menunjukan bahwa perendaman daging ayam petelur afkir dalam  berbagai konsentrasi asam jawa berpengaruh sangat nyata (P<0,01) terhadap nilai kadar air, WHC, dan keempukan. Nilai rata-rata kadar air (%) yaitu (P0) 34,15a, (P1) 39,45b, (P2) 45,15c, (P3) 49,25d. Rata-rata nilai WHC (%),(P0) 40,14a, (P1) 35,40b, (P2) 28,28c, (P3) 20,21d. Rata-rata nilai keempukan (P0) 3a, (P1) 4,52b, (P2) 5,24c, (P3) 6,04d. Kesimpulannya adalah perendaman asam jawa dengan konsentrasi 13% mampu meningkatkan nilai  kadar air dan keempukan serta mampu menurunkan nilai WHC pada daging ayam petelur afkir.

ABSTRACT

Culled laying hens are old and tough layers that are less desirable to the public . This research was conducted on March 1 – May 30 2023 at the  Food  Laboratory  of the Faculty of Animal Husbandry Islamic University of Malang.The purpose of this study was to determine and analyze the effect of various concentrations of immersion in tamarind on water content, WHC, and tenderness in meat of rejected layers. The material used was meat of rejected layers of the breast weighing 846 grams and 30 grams of tamarind. The method used was an experiment using a completely randomized design (CRD) with 4 treatments and 5 replications. The research treatment was P0 (control) = meat of culled layers + 0% concentration of tamarind, P1 = meat of culled layers + 7% concentration of tamarind, P2 = meat of culled layers + tamarind concentration of 10%, P3= meat of laying hens rejected + 13% tamarind.  concentration.  The variables observed in this study were water content, WHC, and Efficiency. The research data were analyzed by ANOVA (Analysis Of Variance) and continued with the BNT. The results showed that soaking culled laying hens in various concentrations of tamarind had a very significant effect (P<0.01) on the values ​​of water content, WHC, and tenderness. The average value of water content (%) is (P0) 34.15a, (P1) 39.45b, (P2) 45.15c, (P3) 49.25d. The average value of WHC (%), (P0) 40.14a, (P1) 35.40b, (P2) 28.28c, (P3) 20.21d. The average value of tenderness (P0) 3a, (P1) 4.52b, (P2) 5.24c, (P3) 6.04d. The conclusion is that soaking tamarind with a concentration of 13% can increase the value of water content and tenderness and can reduce the WHC value in meat of rejected layers.