@misc{eprints79807,
           month = {Pebruari},
           title = {PENGARUH PENAMBAHAN VINEGAR NANAS PADA LARUTAN
MARINASI TERHADAP pH, WATER HOLDING CAPACITY DAN DRIP
LOSS DAGING AYAM PETELUR HERBAL AFKIR},
          author = {SAHARA PUTRI DEMITA},
         address = {UNIVERSITAS LAMPUNG},
       publisher = {FAKULTAS PERTANIAN},
            year = {2024},
             url = {http://digilib.unila.ac.id/79807/},
        abstract = {Penelitian ini bertujuan untuk mengetahui pengaruh penambahan vinegar nanas
pada larutan marinasi terhadap pH, water holding capacity (WHC), dan drip loss
daging ayam petelur herbal afkir. Penelitian ini dilaksanakan pada Oktober 2023.
Pengukuran peubah pH dilaksanakan di Laboratorium Teknologi Hasil Pertanian,
Politeknik Negeri Lampung. Pengukuran peubah WHC dan Drip Loss
dilaksanakan di Laboratorium Produksi Ternak, Jurusan Peternakan, Fakultas
Pertanian, Universitas Lampung. Penelitian ini menggunakan Rancangan Acak
Lengkap (RAL) dengan 3 perlakuan dan 5 ulangan. Perlakuan yang diberikan
yaitu 100\% larutan garam 1,5\% (P0), 70\% larutan garam 1,5\% + 30\% vinegar
nanas (P1), dan 40\% larutan garam 1,5\% + 60\% vinegar nanas (P2). Data yang
diperoleh dianalisis menggunakan Analysis of Variance pada taraf nyata 5\%.
Hasil penelitian menunjukkan bahwa penambahan vinegar nanas pada larutan
marinasi daging ayam petelur herbal afkir berpengaruh nyata (P{\ensuremath{<}}0,05)
menurunkan pH dan WHC, namun tidak berpengaruh nyata (P{\ensuremath{>}}0,05) terhadap
drip loss daging ayam petelur herbal afkir. Marinasi daging dengan konsentrasi
60\% (P2) menunjukkan rata-rata nilai pH terendah yaitu 5,66 dan marinasi daging
dengan konsentrasi 0\% (P0) menunjukkan rata-rata nilai WHC tertinggi.
Perlakuan penambahan vinegar nanas pada larutan marinasi dengan konsentrasi
hingga 60\% dapat diaplikasikan untuk meningkatkan kualitas fisik daging dada
ayam petelur herbal afkir selama penyimpanan 10 hari.
Kata kunci: Daging ayam petelur, Kualitas fisik, Marinasi, Vinegar nanas

This study aims to determine the effect of adding pineapple vinegar to the
marination solution on pH, water holding capacity (WHC), and drip loss of laying
hen meat for herbal laying hens. This research will be conducted on October
2023. The measurement of pH modifiers was carried out at the Agricultural
Product Technology Laboratory, Lampung State Polytechnic. The measurement
of WHC and Drip Loss modifiers was carried out at the Livestock Production
Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University
of Lampung. This study used a Complete Randomized Design (RAL) with 3
treatments and 5 repeats. The treatment given is 100\% 1.5\% salt solution (P0),
70\% 1.5\% salt solution + 30\% pineapple vinegar (P1), and 40\% 1.5\% + 60\%
pineapple vinegar (P2) salt solution. The data obtained were analyzed using
Analysis of Variance at a real level of 5\%. The results showed that the addition of
pineapple vinegar to the marinated solution of herbal laying hen meat had a real
effect (P{\ensuremath{<}}0.05) in reducing pH and WHC, but not a real effect (P{\ensuremath{>}}0.05) on the
drip loss of herbal laying hen meat. Marinate meat with a concentration of 60\%
(P2) indicates the lowest average pH value of 5.66 and marinated meat with a
concentration of 0\% (P0) indicates the highest average WHC value. The treatment
of adding pineapple vinegar to a marinated solution with a concentration of up to
60\% can be applied to improve the physical quality of breast meat of laying hens
during storage of 10 days.
Keywords: Laying hen meat, Marination, Physical quality, Pineapple vinegar}
}