Pengaruh Penambahan Air Rebusan Daun Nangka (Artocarpus heterophylus) terhadap Kualitas dan Daya Simpan Daging Ayam Petelur Afkir

Abstract

Culled laying hens are one type of poultry that has high potential as meat-producing livestock and is rich in nutrients. This study aims to determine the effect of the addition of jackfruit leaf (Artocarpus heterophylus) cooking water on the quality (physical, Total Plate Count, organoleptic test) and storability of meat. The design used in this study was a completely randomized design with a 4 × 3 factorial pattern with 2 repetitions. As a result, there were 24 experimental units in total. Factor 1 concentration of jackfruit leaf decoction (P0 = Immersion control without jackfruit leaf decoction water, P1 = 20% jackfruit leaves + 100 ml water, P2 = 40% jackfruit leaves, P3 = 60% jackfruit leaves + 100 ml water). Factor 2 length of storage at room temperature (J1 = 0 hours, J2 = 8 hours, J3 = 16 hours). Soaking meat using jackfruit leaf cooking water with different concentrations and length of meat storage can reduce meat pH, increase cooking shrinkage, reduce microbial contamination and improve meat texture, but has not been able to improve the quality of aroma and color in meat. The best treatment was obtained in P3J2 (60% jackfruit leaves + 100 ml water with 8 hours storage at room temperature).