Pengaruh Pemberian Air Nanas (Ananas cosumus) terhadap Kualitas Daging Ayam Petelur Afkir

Abstract

The research was conducted from 6 th-27 th june 2008 in Commercial Zone animal Laboratory of animal Science departement, facultry of agriculture, and University, and University of Bengkulu. Aim of the research was to investigate the effect of supplying pineapple extracts (Ananas cosumus) as drinking water on meat quality of culled layers.. Research design used was completely randomized design. The treatmants were P) (control group), P1 (1 week supply of pineapple extract as drinking water prior slaughtering), P2 (2 weeks supply of pineapple extract as drinking water prior slaughtering)and P3 (3 weeks supply of pineapple extract as drinking water prior slaughtering). The collected data were analyzed by using analysis of variance, any significant results would be further tested with Duncand Multiple range test (DMRT). Vriable observed were meat pH, tenderness, abdominal fat, cooking loss, water intake, and organoleptic test (color, odour and taste). Results showed that supplying pineapple extracts (Ananas cosumus) as drinking water significantly decreased level of abdominal fat, increased tenderness and cooking loss and significant on orgaleptic test (P<0.05) ; however, there was insignificant effect on meat pH and water intake. To sum up, supplying pineapple extracts (ananas cosumus) as drinking water for 3 weeks had resulted in a better meat than control group, as it increased the tenderness.

The Effect of Storage on The Nutritional Quality of Pindang Broiler Chicken Meat Packed with a Plastic Vacuum Bag (Vacuum Pack)

“…Rupsankar ( 2010) stated that fat is mostly spread under the skin in poultry. The varying chemical compositions of fat and protein reflect each other, inversely, where if the fat content was high, the protein content was low (Fenita et al, 2009) according to this study, which can be seen in Table 1. Purnomo (2000) said that the chemical content at the time of meat processing would be influenced by additives and processed the food processing either before or after processing to gradually reduce or even damage the nutrients in the food.…”

Level Ekstrak Buah Nanas (Ananas Comosus L. Merr) dan Lama Perendaman Terhadap Kualitas Daging Itik Afkir

“…Hasil pengamatan menunjukan bahwa kadar lemak tertinggi terdapat pada konsentrasi ekstrak nanas 0% sebesar 9,36% dan lama perendaman 45 menit yaitu sebesar 10,17%, sedangkan kadar lemak terendah terdapat pada konsentrasi ekstrak nanas 10% sebesar 7,55% dan lama perendaman 30 menit yaitu sebesar 6,38% (Tabel 5). Hal ini sependapat dengan Fenita et al (2009) bahwa ekstrak nanas dapat menurunkan kadar lemak daging itik afkir. Variasi komposisi kimia antara kadar lemak dan protein pada daging itik memberikan refleksi satu dengan lain, berbanding lurus jika kadar lemak tinggi maka kadar protein rendah.…”

“…Peningkatan kadar lemak dapat disebabkan karena emulsi lemak dan adanya komposisi asam lemak baru dan asam lemak bebas dari hasil kerja enzim-enzim yang terdapat didalambuah nanas tersebut. Hal ini sesuai dengan pendapat Sibuea (2002) dalam Fenita et al (2009) (1986) dalam Fenita et al (2009), bahwa zatzat aktif seperti Saponin, vitamin C, flavonoid, dan tanin juga mampu menurunkan akumulasi lemak. Percobaan ini, nanas hanya sebagai perendam tidak mempengaruhi metabolisme pembentukan lemak dan perendaman tidak menunjukkan adanya hidrolisis terhadap lemak, sehingga komposisi lemak relatif konstan.…”

Suplementation Alfalfa (Medicago sativa L.) in commercial feed on physic and chemical quality meat of hybrid duck

“…Extract ether of broiler chicken breasts ranges from 1.81 % to 2.31 % [19]. The use of active substances such as saponins, vitamin C, flavonoids and tannins also reduce fat accumulation [20]. Alfallfa contains saponins, flavonoids as anti-inflammatory, antibodies, antiparasites and antioxidants.…”