| dc.description.abstract | The meat of culled laying hens has a lower meat quality than broiler meat
because the meat is tougher so that people are less interested in the meat. Therefore,
it is necessary to improve the quality of meat of culled laying hens, namely by
processing meat and adding meat tenderising ingredients. Kiwi contains a protease
enzyme called actinidin. Actinidin from kiwi fruit can improve the physical and
chemical quality of meat so that it can increase the taste of consumers. Sausage is
one of the meat processing products that is seasoned and put in a sleeve or casing
into a cylindrical shape. The organoleptic test in this study was carried out by
means of panelists providing an assessment of the taste, texture, aroma, colour and
acceptability of a product. The treatment used in the study was kiwi juice with
various concentrations, namely P0 (0%), P1 (5%), P2 (7.5%), P3 (10%), and P4
(12.5%) which were added to chicken meat soaking. Observations of organoleptic
test results were observed using the Kruskal-Wallis test and further tested with the
Mann-Whitney test using 30 untrained panellists. Treatments P1 (5%), P2 (7.5%),
P3 (10%), and P4 (12.5%) decreased the value on the quality of taste, colour and
aroma of hedonic quality and hedonic quality. However, the addition of kiwi fruit
juice was able to improve the texture quality of the sausage with treatment P4
(12.5%) giving the highest value. | en_US |
