Update Artikelilmiah: 17431

R. AMELIA PUTRI PUJIANI

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengetahui pengaruh lama pembaluran Jus Buah Naga Merah yang dapat menghasilkan kualitas fisik terbaik daging paha itik petelur afkir. Materi yang digunakan adalah 20 potong daging paha itik petelur afkir dan buah naga merah 300 g. Metode penelitian eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu daging tanpa dibalur, daging dibalur jus buah naga merah 20% dari bobot daging, selama 30, 60 dan 90 menit. Setiap perlakuan diulang 5 kali. Peubah yang diukur yaitu pH, keempukan, susut masak dan daya ikat air. Hasil penelitian menunjukkan bahwa pembaluran menggunakan jus buah naga merah berpengaruh sangat nyata (P<0,01) terhadap susut masak serta berpengaruh nyata (P<0,05) terhadap pH dan keempukan daging paha itik petelur afkir, namun berpengaruh tidak nyata (P>0,05) terhadap daya ikat air. Rataan pH masing-masing adalah; K0: 6,16; K1: 6,08; K2: 6,07; K3: 5,86; Keempukan K0: 0,0768 mm/g/detik, K1: 0,0831 mm/g/detik, K2: 0,0891 mm/g/detik, K3: 0,0907 mm/g/detik. Susut masak K0: 28%, K1: 34%, K2: 42%, K3: 70%. Daya ikat air (DIA) K0: 33,65%, K1: 33,10%, K2: 41,12%, K3: 46,55%. Kesimpulan, pembaluran jus buah naga merah dengan lama waktu pembaluran yang berbeda selama 60 menit menghasilkan kualitas fisik terbaik.

Abtrak (Bhs. Inggris)

The study aims to determine the effect of coating time of red dragon fruit juice that can produce the best physical quality of thigh meat of culled layer ducks. The materials used were 20 pieces of thigh meat of culled layer ducks and 300 g of red dragon fruit. The research method were experiment using completely randomized design (CRD) with 4 treatments; uncoated meat, coated meat with red dragon fruit juices as much as 20% of the meat weight, for 30, 60 and 90 minutes. Each treatment was repeated 5 times. Parameters measured were pH, tenderness, cooking shrinkage and water holding capacity. The results showed that coating using red dragon fruit juice had a highly significant (P <0.01) effect to cooking shrinkage and significant (P <0.05) effect to pH and tenderness of thigh meat of culled layer ducks, but the effect was not significant (P> 0.05) to water holding capacity. The average pH were; K0: 6.16,: K1: 6.08, K2: 6:07, K3: 5.86 respectively, tenderness of K0: 0.0768 mm/g/sec, K1: 0.0831 mm/g/sec, K2: 0.0891 mm/g/sec, K3: 0.0907 mm/g/sec, cooking shrinkage  of K0: 28% K1: 34% K2: 42% K3: 70%, and water holding capacity (WHC) K0: 27.99% K1: 44.184% K2: 52.423% K3: 53.338%. In conclusion, red dragon fruit juices coating for 60 minutes produce the best physical quality.

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