Update Artikelilmiah: 17076

CHOLIFAH SELLY DAYANTI

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan mengetahui pengaruh lama perendaman dengan lama yang berbeda dan lama perendaman terbaik Belimbing Wuluh (Averrhoa bilimbi L) untuk meningkatkan kualitas fisik daging itik petelur afkir. Materi, 10 ekor itik petelur afkir dan Belimbing Wuluh 1 Kg. Penelitian menggunakan metode eksperimen, Rancangan Acak Lengkap (RAL) 4 perlakuan yaitu tanpa perendaman (P0),  lama perendaman dengan Belimbing Wuluh 30 menit (P1), 60 menit (P2), 90 menit (P3), dan setiap perlakuan diulang 5 kali. Hasil penelitian menunjukkan bahwa lama perendaman Belimbing Wuluh berpengaruh sangat nyata (P<0.01) terhadap keempukan, susut masak, dan pH daging itik petelur afkir bagian dada. Rataan Keempukan yang diperoleh berkisar 0.0596 – 0.0768 mm/g/dt, rataan Susut Masak yang diperoleh berkisar 35.12 – 45.50%, dan rataan pH yang diperoleh berkisar 6.31 – 5.15. Kesimpulan, penggunaan Belimbing Wuluh menghasilkan keempukan dan susut masak yang lebih tinggi dan nilai pH daging lebih rendah dibandingkan tanpa perendaman Belimbing Wuluh. Lama perendaman 60 menit menghasikan kualitas fisik daging terbaik.

Abtrak (Bhs. Inggris)

The aims of this research were to determine the effect of different lengths of soaking duck  and the best lengths of soaking with Averrhoa bilimbi L to improve the physical meat quality of culled laying Duck. The materials used were 10 culled laying Ducks and 1 kg of Averrhoa Bilimbi L. The research method was experiment by using a Completely Randomized Design (CRD) with four treatments, were (P0) without soaking of meat of culled laying ducks. The length of soaking with Averrhoa bilimbi L on meat of culled laying ducks were P1 (30 minutes), P2 (60 minutes), P3 (90 minutes) and each of the treatments was repeated five times. The results showed that the soaking time with of Averrhoa Bilimbi L highly significant (P <0.01) effect to the tenderness, cooking loses, and the pH of the breast meat of had culled laying duck. The range values of the tenderness were 0.0596 – 0.0768 mm/g/dt, cooking loss were 35.12 – 45.50%, and pH were 6.31 – 5.15. In conclusion, meats soakings of culled laying ducks with Averrhoa Bilimbi L with different lengths of time the different tenderness, cooking loses, and pH of meats and the soaking time as long as 60 minutes produces the best tenderness, cooking loses, and pH of the meat.

Kata kunci

Pembimbing 1

Pembimbing 2

Pembimbing 3

Tahun

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