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Kembali| NIM (Student Number) | D1E013231 |
|---|---|
| Nama Mahasiswa | ISRINA QUNINTASARI |
| Judul Artikel | PENGARUH LAMA SIMPAN TERHADAP TOTAL BAKTERI DAN TINGKAT KEBUSUKAN DAGING AYAM BROILER YANG DIRENDAM AIR DINGIN 5-10◦C |
| Abstrak | Tujuan penelitian adalah mengkaji pengaruh lama simpan terhadap total bakteri dan tingkat kebusukan daging ayam broiler yang direndam air dingin 5-100C. Materi yang digunakan adalah 20 karkas dada ayam broiler, air, dan es. Metode yang digunakan yaitu metode eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL). Perlakuan yang diterapkan adalah P0 = direndam air dingin 30 menit + tanpa penyimpanan; P1 = direndam air dingin 30 menit + disimpan selama 4 jam; P2 = direndam air dingin 30 menit + disimpan selama 8 jam; P3 = direndam air dingin 30 menit + disimpan selama 12 jam. Data yang diperoleh dianalisis menggunakan analisis variansi dan dilanjutkan uji orthogonal polynomial. Hasil penelitian menunjukkan bahwa lama penyimpanan berpengaruh sangat nyata (P < 0,01) terhadap total bakteri tetapi berpengaruh tidak nyata (P > 0,05) terhadap tingkat kebusukan. Rataan total bakteri P0, P1, P2, dan P3 secara berurutan adalah 3.06 x 104 cfu/g, 6.75 x 105 cfu/g, 2.17 x 106 cfu/g, dan 1,35 x 107 cfu/g. Nilai rataan tingkat kebusukan yaitu 1.05 (Tidak ada noda coklat). Kesimpulan, daging ayam broiler yang direndam air dingin 5-10o C selama 30 menit dapat menurunkan bakteri awal sehingga peningkatan bakteri lebih rendah dan disimpan sampai 12 jam belum menununjukkan tanda kebusukan. |
| Abstrak (Inggris) | The aims of research are to assess the effect of storage time to total bacteria and decay rate of broiler meat soaked in cold water 5-100C. The materials used were 20 carcass chest of broiler, water, and ice. Treatment applied were P0 = soaked in cold water for 30 minutes + without storage; P1 = soaked in cold water for 30 minutes + kept for 4 hours; P2 = soaked in cold water for 30 minutes + kept for 8 hours, P3 = soaked in cold water for 30 minutes + stored for 12 hours. Data were analyzed using variance analysis and continued test of orthogonal polynomials. The results showed that the storage time was highly significant (P < 0.01) to total bacteria but the effect was not significant (P > 0.05) on the level of decay. The average of total bacterial P0, P1, P2, and P3 in a sequence were 3:06 x 104 cfu/g, 6.75 x 105 cfu/g, 2:17 x 106 cfu/g, and 1.35 x 107 cfu/g. The average value decay rate is 1:05 (No brown stain). The conclusion is broiler meat soaked in cold water 5-10o C for 30 minutes can reduce early bacterial, thus reduce the bacteria grows and up to 12 hours of storage time has not been showing indication of decay. |
| Kata Kunci | daging ayam broiler, perendaman air dingin 5-10oC, total bakteri, tingkat kebusukan. |
| Nama Pembimbing 1 | Dr. Ir. Agustinus hantoro D. R, MP |
| Nama Pembimbing 2 | Ir. Kusuma Widayaka, MS |
| Tahun | 2017 |
| Jumlah Halaman | 8 |
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