Organoleptic properties of Free-range chicken meat with the pineapple fruit juice marination

Abstract

Pineapple extract can maintain the quality of chicken meat due to the presence of the enzyme bromelain, namely proteolysis. This study aimed to determine how the effect of marinating of young pineapple extracts with different immersion times on the organoleptic properties of Free-range chicken meat. This research was treated without immersion/control (P1), immersion time 45 minutes (P 2), and immersion time 90 minutes (P 3). This study was arranged based on a randomized block design with three treatments using 15 trained panellists. Based on the results obtained, it can be concluded that marination using 3% young pineapple extract has a significant effect (p <0.05) on tenderness, juiciness, and Consistency, but does not have a significant effect (p > 0.05) on colour, Odour. and taste.