Organoleptic properties of pineapple peel juice marinated beef (<i>Ananas comosus L. Merr)</i>

Hafid, Harapin; Patriani, P; Sepriadi, S; Ananda, Siti Hadrayanti

doi:10.1051/e3sconf/202133203005

Cited by 3 publications

(3 citation statements)

References 12 publications

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“…It indicates that the immersion of meat in pineapple peel extract affects the panelists' assessment of the tenderness of Afkir layer chicken meat from very tough to very tender. The results of this study are by the research [48]. Triyono [10], in his study, reported that the higher the number obtained from measurements using a texture analyzer, the lower the softness value.…”

Section: Tendernessmentioning

confidence: 52%

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

Indi,

Hafid,

Zulkarnain

et al. 2022

International Journal of Scientific Advances

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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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Section: Tendernessmentioning

confidence: 52%

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

Indi,

Hafid,

Zulkarnain

et al. 2022

International Journal of Scientific Advances

Self Cite

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“…[194] Pineapple peel Beef marination: the peel was washed, cut, mashed with a blender, and filtered; the juice was then used to marinate beef. [195] Gluten-free muffins: peels were sanitized with 100 ppm chlorinated solution for 15 min, dried for 8 h at 60 • C, and milled to obtain flour. [196] Plum peel Marmalade: peels were mixed with water and filtered to make a puree, and then sugar syrup, pectin, and citric acid were added to obtain marmalade.…”

Section: Apple Peelmentioning

confidence: 99%

Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective

2022

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Food supply disruption and shortage verified during the current pandemic events are a scenario that many anticipate for the near future. The impact of climate changes on food production, the continuous decrease in arable land, and the exponential growth of the human population are important drivers for this problem. In this context, adding value to food waste is an obvious strategy to mitigate food shortages, but there is a long way to go in this field. Globally, it is estimated that one-third of all food produced is lost. This is certainly due to many different factors, but the lack of awareness of the consumer about the nutritional value of certain foods parts, namely peels and seeds, is certainly among them. In this review, we will unveil the nutritional and bioactive value of the waste discarded from the most important fresh fruit and vegetables consumed worldwide as a strategy to decrease food waste. This will span the characterization of the bioactive composition of selected waste from fruits and vegetables, particularly their seeds and peels, and their possible uses, whether in our diet or recycled to other ends.

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“…Marination is the immersion of ingredients such as meat in a seasoned liquid solution to provide better flavour, aroma, and texture [6]. The marination process is usually done in 30 to 60 minutes, depending on the type of ingredients.…”

Section: Introductionmentioning

confidence: 99%

Effect of cinnamon bark (Cinnamomum zeylanicum) biomass on organoleptic quality of goat meat during shelf life

Patriani,

Hafid,

Hutajulu

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Cinnamon is an herbal spice that contains antioxidants and antimicrobials. The use of cinnamon in the postharvest industry of agricultural products has been widely practised and provides economic benefits. Goat meat is a postharvest product with high protein levels, making it susceptible to damage due to microbial growth during its shelf life. Goat meat also has a distinctive aroma that is less favoured by consumers. Appropriate methods are needed to improve the organoleptic quality of goat meat. This study aims to determine cinnamon’s effect on the organoleptic quality of goat meat. The design used was a factorial, completely randomised design. The factor I is Cinnamon concentration (K0:0%; K1:5%; K2:10%; K3:15%), and Factor II is the length of storage (H1:24 hours, H2:48 hours). The results showed that cinnamon marinade had a very significant effect (P<0.01) on taste and aroma but no significant effect (P>0.05) on texture and colour. The hedonic test showed that marination using 10%-15% cinnamon on goat meat was preferred in terms of aroma and flavour. The H2S test showed that samples marinated in cinnamon and stored for 48 hours did not show spoilage. Cinnamon has the potential to be a sustainable preservative.

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Organoleptic properties of pineapple peel juice marinated beef (Ananas comosus L. Merr)

Cited by 3 publications

References 12 publications

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

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

Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective

Effect of cinnamon bark (Cinnamomum zeylanicum) biomass on organoleptic quality of goat meat during shelf life

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