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Kembali| NIM (Student Number) | D1E013222 |
|---|---|
| Nama Mahasiswa | KHANIATUL BADRIAH |
| Judul Artikel | PENGARUH LAMA SIMPAN TERHADAP WATER HOLDING CAPACITY DAN KEEMPUKAN DAGING AYAM BROILER YANG DIRENDAM DENGAN AIR DINGIN (5-10◦C) |
| Abstrak | Penelitian bertujuan untuk mengkaji pengaruh lama simpan terhadap daging ayam broiler yang direndam dengan air dingin terhadap Water Holding Capacity dan keempukan. Penelitian menggunakan metode eksperimen. Materi yang digunakan adalah karkas ayam broiler. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL), dengan empat perlakuan dan lima kali ulangan. Perlakuan terdiri R0: perendaman 30 menit + tanpa penyimpanan, R1: perendaman 30 menit + penyimpanan 4 jam, R2: perendaman 30 menit + penyimpanan 8 jam, R3: perendaman 30 menit + penyimpanan 12 jam. Peubah yang diamati adalah Water Holding Capacity dan keempukan daging ayam broiler. Data diuji dengan analisis variansi dan dilanjutkan dengan uji orthogonal polynomial. Hasil penelitian menunjukkan bahwa lama simpan daging ayam broiler yang direndam dengan air dingin (5-10◦C) berpengaruh sangat nyata (P<0,01) terhadap WHC dan keempukan. Hasil pengamatan rataan WHC daging ayam broiler yang disimpan pada suhu ruang setelah direndam dengan air dingin (5-10◦C) yaitu tanpa penyimpanan (R0) 46.67%, penyimpanan 4 jam (R1) 38.08%, penyimpanan 8 jam (R2) 34.61% dan penyimpanan 12 jam (R3) 28.85%. Hasil pengamatan rataan keempukan daging ayam broiler yang disimpan setelah direndam dengan air dingin (5-10◦C) tanpa penyimpanan (R0) 0.076 mm/g/dt, penyimpanan 4 jam (R1) 0.078 mm/gr/dt, penyimpanan 8 jam (R2) 0.85 mm/g/dt dan penyimpanan 12 jam (R3) 0.93 mm/g/dt. Kesimpulan, selama penyimpanan daging ayam broiler yang direndam dengan air dingin (5-10◦C) terjadi penurunan nilai WHC dan peningkatan nilai keempukan. |
| Abstrak (Inggris) | The aim of this study was to know the effect of storage of broiler meat that was soaked with cold water (5-10◦C) on Water Holding Capacity and tenderness. The research method was experimental. The materials used were broiler carcasses. The experimental design used was Completely Randomized Design (CRD) with four treatments and five replications. The treatments consisted of R0: 30 min soaking + without storage, R1: 30 min soaking + 4 hours of storage, R2: 30 min soaking + 8 hours of storage, R3: 30 min soaking + 12 hours of storage. The variables included Water Holding Capacity and tenderness of broiler meat. The data were tested by analysis of variance and continued by orthogonal polynomial. The results showed that storage of broiler meat that were soaked with cold water (5-10◦C) highly significantly affected (P <0.01) the WHC and tenderness. The results of the observation showed that the average of WHC of broiler meat stored at room temperature after being soaked in cold water (5-10◦C) without storage : (R0) was 46.67%, 4 hours of storage (R1) was 38.08%, 8 hours of storage (R2) was 34.61% and 12 hours of storage (R3) was 28.85%. The results of the observation showed that the average of tenderness of broiler meat stored at room temperature after being soaked in cold water (5-10◦C) without storage: (R0) was 0.076 mm/gr/dt, 4 hours of storage (R1) was 0.078 mm/gr/dt, 8 hours of storage (R2) was 0.85 mm/gr/dt and 12 hours of storage (R3) was 0.93 mm/gr/dt. In conclusion, during the storage of broiler meat that are soaked in cold water decreases WHC and an increases the value of tenderness. |
| Kata Kunci | whc, perendaman, air dingin, keempukan, penyimpanan. |
| Nama Pembimbing 1 | Ir. Kusuma Widayaka, MS |
| Nama Pembimbing 2 | Dr. Ir. Agustinus Hantoro Djoko Rahardjo, MP |
| Tahun | 2017 |
| Jumlah Halaman | 7 |
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