Published in Scientific Papers. Series D. Animal Science, Vol. LXIII, Issue 2
Written by Moureen TAMASOLENG, Delly Bertha Johana RUMONDOR, Fritz RATULANGI, Merri ROTINSULU, Rahmawaty HADJU
Rejected Laying Hen (RLH) meat has a low quality due to slaughtered at a relatively old age causing the tenderness of meat to be low and less desirable by the public. Improving nutritional quality and elevating the level of people's preference for chicken meat that have been done by innovating and diversifying into RLH, one of which was using boiled coconut water. The purpose of this study was to determine the effect of boiled coconut water on physical, chemical and organoleptic properties of RLH. The Completely Randomized Design Method with four treatments (boiling time of 15, 30, 45 and 60 minutes) with four repetitions was used as an observation variable which included physico-chemical tests (tenderness, cooking losses, water holding capacity (WHC), water content, protein content and fat content) and organoleptic tests. Physical-chemical and organoleptic tests of this study showed that there were significant differences in the duration of boiling. The range of cooking losses was 33.60 - 38.92%; tenderness value 5.54 - 6.13; and WHC ranges from 38.21 - 40.42. While the water content ranges from 67.26 - 69.09%, Protein ranges from 16.24 - 16.89%, and Fat ranges from 10.11 - 11.72%. Organoleptic test values range from 4.05 - 5.05. The conclusion of this study shows that the physical-chemical and organoleptic properties of RLH with boiling coconut water for 60 minutes have been able to maintain the quality of RLH and organoleptic tests were acceptable.
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