Organoleptic Value and Cholesterol Content of Shredded Meat of Rejected Layers Based on Immersion Level of Lime Juice (Citrus aurantifolia S.)

The production of shredded meat is an innovation to improve the structure rejected layers into processed products that are tender and low in cholesterol. This study aims determine effect immersion level lime juice (Citrus aurantifolia S.). On organoleptic value cholesterol hens layers. was carried out using a randomized block design same direction with four treatments tree replications, namely P0 = without soaking Citrus S liquid; P1= soaked 200 ml liquid, P2= 250 liquid P3= 300 liquid. research data were analyzed Analysis Variance continued Duncan's Multiple Range Test SPSS 25 program. results showed culled laying had no significant (p>0.05) on quality (aroma, tenderness, taste, acceptance), significantly (p<0.05) can according Indonesian National Standard (SNI: 1995). Conclusion: Soaking S. at 200-300 weight produce pleasant aroma, tender, tasty, soft, acceptable panelists normal levels, 10.00 - 46.66 mg/dl.