Update Artikelilmiah: 11476

AFRILIANA CHANDRA NUHRITA

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Penelitian bertujuan mengkaji pengaruh lama pelumuran menggunakan batang (hati) nanas terhadap kualitas daging dada (pH, daya ikat air, susut masak, dan keempukan) ayam petelur afkir. Materi yang digunakan adalah 20 potong daging dada ayam petelur afkir dan batang (hati) nanas sebanyak 30% dari berat daging. Metode yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu lama pelumuran daging dada ayam petelur afkir selama P0 (0 menit), P1 (15 menit), P2 (30 menit), P3 (45 menit), dan setiap perlakuan diulang 5 kali. Hasil penelitian menunjukan lama pelumuran menggunakan batang (hati) nanas sebanyak 30% dari berat daging tidak berpengaruh nyata (P>0,05) terhadap pH, daya ikat air, susut masak dan keempukan daging dada ayam petelur afkir. Rataan pH, daya ikat air, susut masak, dan keempukan daging dada ayam petelur afkir masing-masing adalah P0: 6.03, P1: 5.84, P2: 5.82, P3: 5.77; P0: 51.09%, P1: 51.00%, P2: 50.70%, P3: 47.14%; P0: 35.75%, P1: 36.68%, P2: 38.97%, P3: 42.59%; P0: 0.0585 mm/gr/dtk, P1: 0.0643 mm/gr/dtk, P2: 0.0683 mm/gr/dtk, P3: 0.0690 mm/gr/dtk. Kesimpulan, pelumuran menggunakan batang (hati) nanas sebanyak 30% dari berat daging dengan lama waktu pelumuran sampai 45 menit menghasilkan kualitas daging dada ayam petelur afkir yang sama.

Abtrak (Bhs. Inggris)

The aims of this research was assess the effect of the smearing time using pineapple core fruit on breast meat quality (pH, water holding capacity, cooking losses, and tenderness) of spent layer chicken. The materials used were 20 pieces breast meat of spent layer chicken and pineapple core fruit as much as 30% of the weight meat. The method used was an experimental method using a Completely Randomized Design (CRD) with 4 treatments namely smearing time breast meat of spent layer chicken for P0 (0 minute), P1 (15 minutes), P2 (30 minutes), P3 (45 minutes), and each treatment was replicated 5 times. The results showed that the smearing time using pineapple core fruit as much as 30% of the weight meat not significant effect (P>0.05) on the pH, water holding capacity, cooking losses and tenderness of breast meat of spent layer chicken. The averages pH, water holding capacity, cooking losses, and tenderness values were P0: 6.03, P1: 5.84, P2: 5.82, P3: 5.77; P0: 51.09%, P1: 51.00%, P2: 50.70%, P3: 47.14%; P0: 35.75%, P1: 36.68%, P2: 38.97%, P3: 42.59%; P0: 0.0585 mm/gr/dtk, P1: 0.0643 mm/gr/dtk, P2: 0.0683 mm/gr/dtk, P3: 0.0690 mm/gr/dtk resfuctively. The conclusion is smearing time using pineapple core fruit as much as 30% of the meat weight with smearing time until 45 minutes produce similar breast meat quality of spent layer chicken.

Kata kunci

Pembimbing 1

Pembimbing 2

Pembimbing 3

Tahun

Jumlah Halaman