PEMANFAATAN EKSTRAK KULIT NENAS (Ananas comosus L. Merr) DALAM MENINGKATKAN KUALITAS DAGING AYAM PETELUR AFKIR

Abstract

After 2 years producing eggs, a layer hen is considered not productive anymore, and usually exploited as an
alternative source of chicken meat, other than natural broiler chicken. However, the texture and quality of
the meat is less favorable compared to the broiler meat, in terms of its tenderness and nutritional values, eg.
protein, fat, and its ash contents. Marinating the meat with pineapple’s skin extract (which contained
pineapple’s bromelain enzyme) was considered would improve the meat tenderness. This study was aimed to
measure the levels of protein, fat, ash, water, and pH of the ex layer hens’ meat marinated in pineapple skin
extracts with different concentrations. The Completely Randomized Design (CRD) with 5 treatments and 4
replications were applied to the experiment. The treatment was comprised of 5 level of concentration of skin
extract of pineapple, i.e. 0%, 25%, 50%, 75%, and 100% w/v. The meat was marinated for 30 minutes.
Variables measured were pH, moisture content, protein content, ash content, and fat content. Differences
between treatments then analyzed further with Duncan’s Multiple Range Test (DMRT). The result showed
that marinating the ex layer chicken breast’s in the skin extracts of pineapple 100% w/v gave a very significant
difference in improving to the highest protein content, while the water content and pH levels of the meat
showed the lowest value.

Key words : ex laying chicken’s meat, pineapple-skin’s extract, bromelain, meat’s texture