Ketengikan Daging Ayam Kampung Unggul Sinjai (AKUSI) Yang Dimarinasi Menggunakan Bubuk Kulit Nanas dan Waktu Marinasi Yang Berbeda

Authors

  • Azmi Mangalisu Universitas Muhammadiyah Sinjai
  • Armita Permatasari Universitas Muhammadiyah Sinjai

DOI:

https://doi.org/10.25047/jipt.v4i1.2343

Keywords:

Meat, Marination, pH Value, TBA

Abstract

Ayam Kampung Unggul Sinjai (AKUSI) is a type of native chicken that is slaugthered when culled,
has tough and easily rancid. The marination process using pineapple peel powder is expected to
reduce meat rancidity. The purpose of this study was to carry out a marination process using
pineapple peel powder at different times and its effect on meat rancidity. This study used a
Completely Randomized Design (CRD) factorial pattern with 2 factors, namely the marination
process using pineapple peel powder and different times. The variables tested in this study were
the pH and TBA value. The data obtained were analyzed by analysis of variance and further tested
the Least Significant Difference (LSD). The results showed that culled AKUSI rancidity could be
reduced by marination process using pineapple peel powder. The provision of pineapple peel
powder at 15% with 90 minutes marination time was the best marination to reduce the meat
rancidity.

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Published

10-12-2020

How to Cite

Mangalisu, A., & Permatasari, A. (2020). Ketengikan Daging Ayam Kampung Unggul Sinjai (AKUSI) Yang Dimarinasi Menggunakan Bubuk Kulit Nanas dan Waktu Marinasi Yang Berbeda. Jurnal Ilmu Peternakan Terapan, 4(1), 1–6. https://doi.org/10.25047/jipt.v4i1.2343