Pengaruh Perbedaan Konsentrasi serta Lama Simpan Daging Ayam Petelur Afkir Menggunakan Jus Buah Kiwi (Actinidia deliciosa) Terhadap Ph, Kadar Air, dan Uji Tpc (Total Plate Count) pada Daging

Abstract

Layer chicken is one type of chicken that is commonly consumed and has a more affordable price compared to broiler chickens, with a larger weight. However, layer chicken meat tends to be less desirable to the public because it has a tough texture, even after cooking for a long time. compounds that have the ability to change the physical properties of meat are protease enzymes, which can hydrolyze proteins. Kiwi contains a protease enzyme called actinidin, which has a similar function to papain and chymosin. The content of actinidin or thiol proteinase in kiwi fruit reaches about 50-60% of the total soluble protein in kiwi fruit. This study aims to determine the effect of duration and concentration of using kiwi fruit juice on TPC test, meat pH value, and moisture content in culled laying hens. The design used in this study was a Completely Randomized Design factorial pattern with two factors (3x4) and 2 replicates. Factor 1 soaking time (A0 = no soaking, A1 = 12 hours, A2 = 24 hours). Factor 2 kiwi fruit juice concentration (B0 = no kiwi fruit juice + aquadest 200 ml, B1 = Jus buah kiwi 10 ml + aquadest 190 ml, B2 = Jus buah kiwi 20 ml + aquadest 180 ml, and B3 = Jus buah kiwi 30ml + aquadest 170 ml). Soaking kiwi fruit juice with different lengths and concentrations gave a significant different effect (P0.01) on the meat moisture content. The study showed that soaking kiwi fruit juice resulted in a total microbial colony of 0,01x106 CFU/g; pH value of 5.65 and moisture content of 71.95%. The conclusion of this study is that soaking with kiwi fruit juice is proven to reduce microbial contamination, reduce acidity and maintain meat moisture content.