Wardah, Feni Avinda, Tatang Sopandi
Kampong or native chicken has an important role in providing meat for the people of Indonesia. Special treatment is needed to increase the tenderness of native chicken meat which has a tough of texture. This study aims to evaluation the physical, chemical, and sensory characteristics of native chicken meat soaked in a combination of pineapple hump juice and chayote juice. The study was conducted experimentally using a completely randomized design with a factorial pattern. The first factor was soaking pineapple hump juice which consisted of 4 concentrations and second factor was 4 the concentration of chayote juice. The results showed that the soaking of native chicken meat in pineapple and chayote hump juice significantly (P<0.05) decreased the total collagen content, water holding capacity, increased tenderness, cooking loss, and favorite sensory characteristics of color, aroma and taste of native chicken meat. Chayote can be used as a meat tenderizer, either independently or in combination with other tenderizers. Based on the tenderness data and the preferred sensory characteristics of color, aroma and taste, the combination of soaking native chicken breast meat in 7.5% pineapple hump and 5.0% chayote is the most optimal © 2023,Carpathian Journal of Food Science and Technology. All Rights Reserved.
Study Program of Agroindustry, Vocational Faculty, University of 17 Agustus 1945, Jl. Semolowaru 45,East Java, Surabaya, 60118, Indonesia; Study Program of Biology, Faculty of Science and Technology, University of PGRI Adi Buana, Jl. Dukuh Menanggal XII No.17,East Java, Surabaya, 60234, Indonesia
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