Update Artikelilmiah: 21370

YANI MULYANI HADIKO

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Abstrak (Bhs. Indonesia)

Tujuan penelitian adalah mengetahui pengaruh lama pembaluran jus kulit buah naga merah yang optimum dapat meningkatkan kualitas fisik daging dada ayam niaga petelur afkir. Materi yang digunakan adalah 20 potong daging dada ayam niaga petelur afkir dan kulit buah naga merah 320 g. Metode penelitian eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu daging tanpa dibalur, daging dibalur jus kulit buah naga merah 20% dari bobot daging, selama 30 menit (R1), 60 menit (R2) dan 90 menit (R3). Setiap perlakuan diulang 5 kali. Peubah yang diukur yaitu pH, keempukan, susut masak dan daya ikat air. Hasil penelitian menunjukkan bahwa pembaluran dengan jus kulit buah naga merah berpengaruh sangat nyata (P<0,01) terhadap keempukan serta berpengaruh nyata (P<0,05) terhadap pH, susut masak dan daya ikat air. Hasil uji lanjut ortogonal polinomial pH adalah persamaan garis Y= 5.9434 - 0.00515333X  dengan koefisien determinasi (R2) 26,26%. Keempukan persamaan garis Y= 0.047 + 0.000066667X dengan koefisien determinasi (R2) 43,48%. Susut masak persamaan garis Y= 35.524 + 0.50799X  - 0.01363X2  + 0.0000969X3 dengan koefisien determinasi (R2) = 42,23%. Daya ikat air persamaan garis Y= 41.4413 + 0.15204333X  - 0.00213167X2  dengan koefisien determinasi (R2) = 31,93%. Kesimpulan, pembaluran jus kulit buah naga merah dengan lama waktu optimum 60 menit dapat meningkatkan kualitas fisik daging.

Abtrak (Bhs. Inggris)

The study aims to determine the effect of coating time of red dragon skin fruit juice that can produce physical quality most optimum of breast meat of culled layer commercial hen. The materials used were 20 pieces of breast meat of culled layer commercial hens and 320 g of red dragon skin fruit. The research method were experiment using completely randomized design (CRD) with 4 treatments; uncoated meat, coated meat with red dragon fruit skin juices as much as 20% of the meat weight, for 30 minutes (R1), 60 minutes (R2) and 90 minutes (R3). Each treatment was repeated 5 times. Parameters measured were pH, tenderness, cooking loss and water holding capacity. The results showed that coating using red dragon fruit skin juice had a highly significant (P <0.01) effect tenderness and significant (P <0.05) effect to pH, cooking loss and water holding capacity. The result of polynomial orthogonal test of pH is line equation Y= 5.9434 - 0.00515333X with determination coefficient (R2) 26,26%. Tenderness line equation Y= 0.047 + 0.000066667X with determination coefficient (R2) 43,48%. Cooking loss line equation Y= 35.524 + 0.50799X  - 0.01363X2 + 0.0000969X3 with determination coefficient (R2) = 42,23%. Water holding capacity line equation Y= 41.4413 + 0.15204333X - 0.00213167X2 with determination coefficient (R2) = 31,93%. In conclusion, red dragon fruit skin juices coating for 60 minutes produce most optimum physical quality.

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