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