Published in Scientific Papers. Series D. Animal Science, Vol. LXIII, Issue 1
Written by Merri ROTINSULU, Heidy MANANGKOT, Delly Bertha Johana RUMONDOR Martha KAWATU, Ben TAKAENDENGAN
The part of the piece of meat that has not been separated from the bone was known as carcass, which in the market were found in several forms such as "Dressed" (body parts without blood and feathers), "Eviscerated" (parts of the body without blood, feathers, bowels were clean) and "Ready to cook" was a carcass that has been excreted by blood, feathers, head, feet and all contents of the stomach except gizzard, liver and heart. The use of sweet orange (Citrus sinensis) as an inhibiting factor in the occurrence of meat damage so that the quality of the carcass can be maintained. This research has been carried out through an experiment using a randomized block design (RBD) (Steel and Torrie, 1994) in five replications. As the first factor (A) was the utilization of degradation manure (MFD) consisting of A1 (5% MFD), A2 (10% MFD), A3 (15% MFD) and second factor (B) was soaking time with sweet orange consists of B1 (10 minutes immersion), B2 (20 minutes immersion) and B3 (30 minutes immersion). Color, taste, aroma, texture of meat were the observation variables. The purpose of this study was to determine the effect of MFD and soaking sweet orange on the quality of non-race chicken carcasses. Another aim was to convince the public that the use of MFD flour in nonrace chicken feed accompanied by soaking method with sweet oranges as a natural preservative will be able to provide a positive value and influence on the quality of the laying hen meat carcasses was another goal. The results of the analysis of variance showed that the immersion duration of sweet orange had a significantly different effect (P<0.01) on taste, not significantly (P>0.05) in texture and significantly effect (P<0.05) on the color of the chicken carcass. HSD test results that the soaking time of 30 minutes with a combination of the use of 15% MFD was still acceptable. In conclusion, carcass immersed for 30 minutes by giving 15% MFD by organoleptic test for taste, aroma, carcass color, can still be accepted by panellists and the public.
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