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Kembali| NIM (Student Number) | D1E013212 |
|---|---|
| Nama Mahasiswa | YANTI DARMAWATI MASRIAH |
| Judul Artikel | PENGARUH PENAMBAHAN PUTIH TELUR ITIK PADA BAKSO DAGING AYAM DENGAN TARAF YANG BERBEDA TERHADAP KADAR AIR DAN YIELD |
| Abstrak | Tujuan penelitian ini adalah mengetahui kadar air dan yield bakso daging ayam dengan penambahan putih telur itik pada taraf yang berbeda. Materi yang digunakan dalam penelitian ini adalah daging ayam 5000 gram, putih telur itik 75 gram, tepung tapioka 500 gram, garam 125 gram, es batu 500 gram, merica 25 gram, bawang putih 150 gram, dan bawang merah 100 gram. Metode yang digunakan adalah metode experimental menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 kali ulangan. Penambahan putih telur itik sebagai perlakuan, terdiri atas 4 taraf yaitu P0 = 0%, P1 = 1%, P2 = 2%, dan P3 = 3%. Variabel yang diamati adalah kadar air dan yield. Data yang diperoleh dianalisis menggunakan analisis variansi dan dilanjutkan dengan uji Orthogonal Polynomial. Hasil analisis variansi menunjukkan bahwa penambahan puth telur itik sampai dengan taraf 3% berpengaruh nyata (P<0,05) terhadap kadar air dan yield. Rataan kadar air P0 , P1, P2 dan P3 masing-masing 71,19%, 71, 58%, 71,93% dan 72.40%, sedangkan rataan yield P0 , P1, P2 dan P3 masing-masing yaitu 96,32%, 96,87%, 97,57% dan 97,76%. Hasil uji lanjut membentuk persamaan kadar air Y=71,17+0,4X (r=0,68) dan yield Y=96,38+0,5X (r=0,62). Kesimpulan dari penelitian ini adalah penambahan putih telur itik pada bakso daging ayam sampai taraf 3% dapat meningkatkan kadar air dan yield. |
| Abstrak (Inggris) | The purpose of this study was to determine the moisture content and yield of chicken meatball with the addition of duck egg white at different levels. The material used were 5000 grams of chicken meat, 75 grams of duck egg white, 500 grams of tapioca flour, 125 grams of salt, 500 grams of ice cubes, 25 grams of pepper, 150 grams of garlic, and 100 grams of onion. The method used was the experimental method using a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The addition of duck egg white as treatments, consisting of four levels i.e. P0 = 0%, P1 = 1%, P2 = 2%, and P3 = 3%. The variables measured were moisture content and yield. Data were analyzed using analysis of variance and followed by Orthogonal Polynomial test. The results of analysis of variance showed that the addition of duck eggs white up to level 3% is significantly (P <0.05) against moisture content and yield. The average of moisture content P0, P1, P2 and P3 respectively 71.19%, 71, 58%, 71.93% and 72.40%, while the average of yield P0, P1, P2 and P3 respectively was 96,32%, 96,87%, 97,57% and 97,76%. The result of further test establish the moisture content equation Y = 71.17 + 0,4X (r = 0.68) and the yield Y = 96,38 + 0,5X (r = 0,62). The conclusion of this study was the addition of duck egg white into chicken meatballs up to level 3% can increase the moisture content and yield. |
| Kata Kunci | Kata kunci : bakso daging ayam, putih telur itik, kadar air, yield |
| Nama Pembimbing 1 | Dr. Ir. Agustinus Hantoro Djoko Rahardjo, MP. |
| Nama Pembimbing 2 | Ir. Mardiati Sulistyowati, MP. |
| Tahun | 2017 |
| Jumlah Halaman | 7 |
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