Announcement
Starting on July 4, 2018 the Indonesian Publication Index (IPI) has been acquired by the Ministry of Research Technology and Higher Education (RISTEKDIKTI) called GARUDA Garba Rujukan Digital (http://garuda.ristekdikti.go.id)
For further information email to portalgaruda@gmail.com

Thank you
Logo IPI  
Journal > JURNAL PETERNAKAN > SIFAT FISIK DAGING AYAM PETELUR AFKIR YANG DIRENDAM DALAM EKSTRAK KULIT NENAS (Ananas comosus L. Merr) DENGAN KONSENTRASI YANG BERBEDA

 

Full Text PDF (129 kb)
JURNAL PETERNAKAN
Vol 9, No 1 (2012): Februari 2012
SIFAT FISIK DAGING AYAM PETELUR AFKIR YANG DIRENDAM DALAM EKSTRAK KULIT NENAS (Ananas comosus L. Merr) DENGAN KONSENTRASI YANG BERBEDA
Purnamasari, Endah ( Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau)
Zulfahmi, Muhammad ( Alumni Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau)
Mirdhayati, Irdha ( Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau)
Article Info   ABSTRACT
Published date:
01 Feb 2012
 
The aims of this study were to determine the effect of immersing culled layer chicken meat into the pineapple skinextract with different concentrations on the water holding capacity (WHC), water content (WC), pH, tenderness, odor andcolor. The experimental design was Completely Randomized Design (CRD) with four replications. Treatments wereconcentrations of pineapple skin extract which consisted of four levels that is 0%, 15%, 27,5% and 40%, respectively.Results showed that immersion of culled layer chicken meat into the pineapple skin extract had significant effect (P<0,01) onWHC, pH, tenderness. The concentration of 27,5% of pineapple skin extract could increase tenderness, decreased WHC andpH.
Copyrights © 2012