KAJIAN PENAMBAHAN CRUDE BROMELIN DAN LAMA PERENDAMAN PADA PEMBUATAN NUGGET DAGING AYAM PETELUR AFKIR

Abstract

This study aims to know the effect on the addition of crude bromelain enzyme concentration and soaking time on rejected layer chicken meat and to determine the best combination of the treatments to produce the best nugget product that can be liked by consumers. The experimental design used a factorial Completely Randomized Design (CRD) consisted of 2 factors, namely bromelain concentration (0.5%, 1%, 1.5%) and soaking time (15, 30, 45 minutes) with 3 repetition. Data analyzed statistically by Analysis of Varian (ANOVA), if there were a significant difference between the treatments, Data continued by Duncan’s New Multiple Range Test (DNMRT) at 5% significant level. Some observations for laying hens meat after soaking in crude bromelain were moisture content, fat content, protein content, tenderness/texture, Water Holding Capacity (WHC). Some observations for nuggets were tenderness/texture, yield, and sensory test rank. The best nugget product