Acidity Degree (pH), Cooking Loss and Tenderness: Study of Marinated Chicken Afkir with Pineapple (Ananas Comosus L. Merr) Peel Extract

Laying afkir has a weakness: the meat is hard. The tenderness of influenced by connective tissue protein; older tissue, more it increases toughness meat. bromelain enzyme an found in pineapples that can hydrolyze protein so soften This study aims to determine egg-laying chicken meat’s physical and organoleptic properties giving concentrations pineapple peel extract (Ananas comosus L. Merr) 0%, 20%, 30%, 40%. experimental design used was completely randomized (CRD) with four treatments replications. results showed administration 40% on Afkir layer had significant effect (P<0.05) cooking loss, pH, tenderness, juiciness meat, but did not show color, aroma, taste discarded where P4 (40%) best treatment.