The research aim was to study an improvement method of tenderness and quality of dehydrated culled layer chicken fillet by using ginger meal. Culled layer chicken breast fillet and spices plus ginger (Zingiber officinale rocs) meal (0%, 5% and 10%) added into the marinated chicken breast fillet. The research design used was completely randomized design; any significant results would be tested by DMRT. The results showed that addition of ginger into the marinated chicken breast fillet at day 0. 15 and 30 of the storage period. At day 30 th of storage period; it is found that addition of 10% of ginger meal significantly affected fillet tenderness and moisture content (P<0,01). Similarly, pH level was significantly affected by additional of ginger meal (P<0.05). Result of organoleptic test showed that dehydrated chicken fillet with 10% of ginger meal at day 0. 15 and 30 of the experiment were the most preferred by the panelists. The additional of 10 % ginger meal presented the best quality of dehydrated chicken fillet, better meat tenderness, less moisture content and low pH level; as well as the most preferred dehydrated chicken fillet.Key words : dehydrated chicken fillet, culled layer, ginger meal. ABSTRAKPenelitian ini bertujuan untuk mengetahui kualitas dendeng ayam petelur afkir dengan pemberian jahe merah giling dalam bumbu sebagai perlakuan. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan dan lima ulangan. Perlakuannya adalah : tanpa jahe merah dalam bumbu (P0), penambahan jahe merah 5 % dalam bumbu (P1) dan penambahan jahe merah 10% dalam bumbu (P2). Perbedaan antar perlakuan diuji lanjut dengan DMRT. Pada penyimpanan 0, 15 dan 30 hari dilakukan pengamatan terhadap keempukan, kadar air, nilai pH dan uji organoleptik. Hasil sidik ragam menunjukkan pemberian jahe merah pada dendeng ayam petelur afkir berpengaruh sangat nyata (P<0,01) terhadap keempukan dan kadar air dendeng pada umur penyimpanan 0, 15 dan 30 hari dan berpengaruh nyata (P<0.05) terhadap pH dendeng pada penyimpanan 0, 15 dan 30 hari. Hasil uji organoleptik menunjukkan bahwa dendeng dengan pemberian jahe 10 % (P1) dalam bumbu pada penyimpanan 0, 15 dan 30 hari lebih disukai oleh panelis. Pemberian jahe dalam bumbu dendeng sebanyak 10 % memiliki karakteristik dendeng yang lebih baik yang ditunjukkan dengan meningkatkan keempukan, menekan pertambahan kadar air, menurunkan pH dan meningkatkan persentase tingkat kesukaan panelis terhadap rasa, warna, dan aroma dendeng ayam petelur afkir.
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