View Artikel Ilmiah
Kembali| NIM (Student Number) | D1E013227 |
|---|---|
| Nama Mahasiswa | KIKI EKA LESTARI |
| Judul Artikel | PENGARUH LAMA SIMPAN TERHADAP KADAR AIR, SUSUT MASAK DAN pH DAGING AYAM BROILER YANG DIRENDAM AIR DINGIN (5 - 10 C) |
| Abstrak | Tujuan penelitian adalah mengetahui pengaruh lama simpan terhadap kadar air, nilai pH dan susut masak daging yang direndam dalan air dingin 5 - 100C. Materi yang digunakan dalam penelitian ini adalah karkas daging ayam broiler bagian dada dan air dingin dengan suhu 5 - 100C. Penelitian menggunakan metode eksperimen Rancangan Acak Lengkap (RAL), 4 perlakuan perendaman daging ayam broiler dalam air dingin 5 - 100C yang disimpan 0 (R1); 4 (R2), 8 (R3) dan 12 jam (R4) dan setiap perlakuan diulang 5 kali. variabel yang diukur meliputi kadar air, nilai pH dan susut masak. Data diperoleh dianalisis menggunakan analisis variansi dan dilanjutkan dengan uji orthogonal polynomial. Hasil penelitian menunjukkan bahwa perlakuan lama simpan berpengaruh nyata (P<0,05) terhadap kadar air dan nilai pH dan berpengaruh tidak nyata (P>0,05) terhadap susut masak daging. Uji orthogonal polinomial menunjukkan hubungan linear antara lama simpan dan kadar air dan nilai pH . Rataan kadar air daging adalah 74,68%; 74,57%; 73,80% dan 72,56%. Rataan nilai pH adalah 6,34; 6,10; 6,06 dan 6,02. Rataan susut masak adalah 34,114%; 34,796%; 35,056% dan 35,454%. Kesimpulan, semakin panjang lama simpan, maka kadar air dan nilai pH daging ayam semakin menurun. Namun semakin panjang lama simpan, susut masak daging ayam cenderung semakin meningkat. |
| Abstrak (Inggris) | The purpose of the research was to know the effect of storage time on water content, pH value and cooking loss of broiler chicken meat soaked in cold water 5 - 100C. The material used in the research was breast of carcass broiler chicken meat and cold water with a temperature of 5 - 100C. This research used experimental method by completely randomized design, the treatment soaked of broiler meat in cold water 5 - 100C was saved at 0 (R1); 4 ( R2); 8 (R3) and 12 hours (R4) with 5 replication. variabels measured were water content, pH values and cooking loss. Data were analyzed by using analysis of variance and followed by orthogonal polynomial test. The results showed that storage time has significant (P<0.05) effects on water content and the pH value but has no significant effects (P>0.05) on cooking losses Orthogonal polynomial test showed a linear relationship between storage time and water content and pH value. The average of water content 74.68%; 74.57%; 73.80%; and 72.56%. The average of the pH value 6.34; 6.10; 6.06 and 6.02. The average of cooking losses 34.114%; 34.796%; 35.056% and 35.454%. In conclusion, the longer storage time, the lower water content and pH value of chicken meat. However, the longer storage time, the higher cooking loss of chicken meat. |
| Kata Kunci | Lama simpan,perendaman karkas dalam air dingin, kadar air, nilai pH dan susut masak |
| Nama Pembimbing 1 | Ir. Kusuma Widayaka, M.S. |
| Nama Pembimbing 2 | Dr. Ir. Rosidi, M.P. |
| Tahun | 2017 |
| Jumlah Halaman | 7 |
Page generated in 0.0574 seconds.