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Kembali| NIM (Student Number) | D1E014046 |
|---|---|
| Nama Mahasiswa | YUKE MAYDHASARI |
| Judul Artikel | PENGARUH SUHU PEREBUSAN DAGING AYAM KAMPUNG JANTAN YANG DIRENDAM SARI BUAH NANAS (Ananas Comosus L. Merr) TERHADAP KADAR AIR DAN SUSUT MASAK |
| Abstrak | Penelitian ini bertujuan untuk mengetahui pengaruh suhu perebusan daging ayam kampung jantan yang direndam sari buah nanas terhadap kadar air dan susut masak. Materi yang digunakan adalah 18 potong daging paha dari 9 ekor ayam kampung jantan umur 12-18 bulan. Sari nanas yang dibutuhkan sebanyak 644 ml. Metode penelitian dilakukan secara eksperimen dan menggunakan rancangan acak lengkap (Completely Randomized Design). Perlakuan yang diuji adalah daging paha ayam ayam kampung jantan yang direndam sari buah nanas selama 15 menit kemudian rebus selama 30 menit dengan suhu (P1= 45, P2 = 55, P3 = 65 oC). Setiap perlakuan diulang 6 kali. Rataan kadar air daging hasil perlakuan P1, P2 , P3 masing-masing adalah 74,83%, 75,66% dan 76,23%. Rataan susut masak daging perlakuan P1 P2 dan P3 masing-masing adalah 42,75% , 38,69% dan 29,22%. Hasil analisis variansi menunjukkan bahwa suhu perebusan daging ayam kampung jantan berpengaruh tidak nyata (P>0,05) terhadap kadar air dan berpengaruh nyata (P<0,05) terhadap susut masak daging. Kesimpulan, kadar air daging ayam kampung jantan relatif sama. Suhu perebusan yang semakin meningkat (45, 55, dan 65 oC) akan menurunkan nilai susut masak daging ayam kampung jantan. |
| Abstrak (Inggris) | This research aims to know the effect of boiling temperature the male native chicken marinated with pineapple juice on moisture content and cooking losses. The material used were 18 piece thigh meat from 9 kampong chicken rooster aged 12-18 months. Pineapple juice used as much as 644 ml. Research methods of experimental design with complete randomized design (Completely Randomized Design). The treatments tested were male native chicken immersed pineapple juice for 15 minutes, then boiling for 30 minutes at the initial temperature (P1 = 45, P2 = 55, P3 = 65 °C). Each treatment was repeated 6 times. The mean of meat moisture content of P1, P2, P3 were 74,83%, 75,66% and 76,23%. The mean of meat cooking losses of P1 P2 and P3 42,75% , 38,69% and 29,22%. The result of research shows that boiling temperature of male native chicken has not significant effect (P>0.05) to moisture content and has significant effect (P<0.05) to cooking losses. Conclusion, moisture content of male native chicken was relatively the same. Increasing boiling temperature of 45, 55 and 65 oC will decreases of cooking losses on male native chicken |
| Kata Kunci | ayam kampung jantan, nanas (Ananas comosus L.Merr), kadar air dan susut masak. |
| Nama Pembimbing 1 | Ir. Kusuma Widayaka, MS |
| Nama Pembimbing 2 | Dr. Triana Setyawardani, S.Pt., MP |
| Tahun | 2108 |
| Jumlah Halaman | 7 |
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