The Effect of a Marinating Process Containing Extract Formulations of Pineapple Waste, Papaya Leaves, and Noni Fruit on the Quality of Culled Laying Hens

Abstract

The purpose of the research is to evaluate the physical quality (pH and cooking loss), organoleptic tests, and Salmonella sp. bacteria content of marination formulations of pineapple waste extract (ELN), papaya leaf extract (EDP), and noni fruit extract (EBM) discarded laying hens. There were 12 culled laying hens used. P0: Control (no extract); P1: 15% Extract (5% ELN +5% EDP +5% EBM); P2: 22.5% Extract (7.5% ELN + 7.5% EDP + 7.5% EBM); and P3: 30% Extract (10% ELN + 10% EDP + 10% EBM) and meat from rejected layers soaked for 30 minutes. The obtained data were analyzed using the ANOVA test, and if the results were significantly different, the Duncan test was used. Organoleptic tests were performed by 29 panelists, 25 of whom were semi-trained and four of whom were untrained. The results showed that the color and tenderness of the rejected laying hens' meat had a significant effect, but the aroma and taste had no effect. P3 with a combination treatment of 30% extract (10% pineapple peel and hull extract + 10% papaya leaf extract + 10% noni fruit extract) noni was the most preferred treatment by all panelists, with neutral organoleptic values for color, aroma, and taste of 2.62 on a scale of 2.10-3.00, and organoleptic values for softness of 3.31 on a scale of 3.00-4.00.