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SITI FATIMAH

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengkaji pengaruh pembaluran belimbing wuluh dengan tingkat penggunaan yang berbeda terhadap keempukan, daya ikat air dan susut masak daging dada entok. Materi yang digunakan, 20 potong daging dada entok dan belimbing wuluh 1 kg. Penelitian dilakukan dengan metode eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan; yaitu daging dada tanpa pembaluran (P0), pembaluran 20% (P1), pembaluran 40% (P2) dan pembaluran 60% (P3) dimana, masing-masing dibalur selama 60 menit dan diulang 5 kali. Hasil penelitian menunjukkan bahwa rataan nilai masing-masing yaitu keempukan P0: 0.074 mm/gr/dt, P1: 0.087 mm/gr/dt, P2: 0,088 mm/gr/dt, P3: 0.098 mm/gr/dt. Daya ikat air P0: 36.5%, P1: 38.7%; P2: 40%, P3: 44.5% dan susut masak P0: 43.6%, P1: 42.1%; P2: 41.4%, P3: 40.6%. Pembaluran daging dada entok menggunakan belimbing wuluh berpengaruh sangat nyata (P<0.01) terhadap nilai keempukan, uji lanjut menggunakan orthogonal polynomial membentuk persamaan garis linear Y= 0.07604 + 0.000367 X (r = 0.85, r2 = 72,72 %). Sedangkan terhadap daya ikat air dan susut masak, pembaluran berpengaruh tidak nyata (P>0.05). Penelitian ini berkesimpulan bahwa pembaluran daging dada entok dengan penggunaan belimbing wuluh yang semakin meningkat dalam waktu 60 menit, menghasilkan nilai keempukan daging yang semakin meningkat, sedangkan daya ikat air dan susut masak daging cenderung sama.

Abtrak (Bhs. Inggris)

The aim of this research was to assess the effects of Averrhoa bilimbi L smearing at different levels on the tenderness, water holding capacity, and cooking losses of Muscovy duck breast. The research materials were 20 piaces of muscovy duck breast meat and 1 kg Averhoa bilimbi L. Employing an experiment method used a Completely Randomized Design (CRD) with 4 treatments; i.e. the meat without smearing (P0), 20 % smearing (P1), 40% smearing (P2),  and 60% smearing (P3), each of which was kept for 60 minutes and replicated 5 times. The results showed that the average value of the tendernesses were P0: 0.074 mm/gr/s, P1: 0.087 mm/gr/s, P2: 0,088 mm/gr/s, P3: 0.098 mm/gr/s, that of water holding capacity were P0: 36.5%, P1: 38.7%; P2: 40%, P3: 44.5% and that of cooking losses were P0: 43.6%, P1: 42.1%; P2: 41.4%, P3: 40.6%. The smearing of Muscovy duck breast meat with Averhoa bilimbi L was highly significant (P<0.01) the tenderness, orthogonal polynomial test showed an equation Y= 0.07604 + 0.000367 X (r = 0.85, r2 = 72.72 %). However to the water holding capacity and cooking losses, the smearing did not affect significantly (P>0.05). Can be concluded that increasing the levels of Averhoa bilimbi L. usage  in smearing Muscovy duck breast meat within 60 minutes  increasing within 60 minutes, will increase the meat tenderness, while its water holding capacity and cooking losses will relatively remain the same.

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Pembimbing 1

Pembimbing 2

Pembimbing 3

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