Open AccessOrganoleptic properties of Free-range chicken meat with the pineapple fruit juice marination
Author(s) -
Nuraini Nuraini,
Harapin Hafid,
P Patriani,
S Sepriadi,
Siti Hadrayanti Ananda
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/782/2/022078
Subject(s) - marination , organoleptic , food science , tenderness , chemistry , bromelain , randomized block design , horticulture , biology , enzyme , papain , biochemistry
Pineapple extract can maintain the quality of chicken meat due to the presence of the enzyme bromelain, namely proteolysis. This study aimed to determine how the effect of marinating of young pineapple extracts with different immersion times on the organoleptic properties of Free-range chicken meat. This research was treated without immersion/control (P1), immersion time 45 minutes (P 2), and immersion time 90 minutes (P 3). This study was arranged based on a randomized block design with three treatments using 15 trained panellists. Based on the results obtained, it can be concluded that marination using 3% young pineapple extract has a significant effect (p 0.05) on colour, Odour. and taste.