Update Artikelilmiah: 23380

INTAN NUR FADILAH

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Tujuan penelitian untuk mengetahui pengaruh konsentrasi yang berbeda pada perendaman Belimbing Wuluh (Averrhoa bilimbi L.) daging kambing bagian paha terhadap daya ikat air, susut masak, pH dan keempukan. Materi yang digunakan yaitu daging kambing bagian paha 600 gram, Belimbing Wuluh 3,6 kg. Metode penelitian menggunakan metode eksperimen dengan Rancangan Acak Kelompok (RAK). Penelitian menggunakan 4 macam perlakuan daging kambing bagian paha yang direndam Belimbing Wuluh selama 30 menit dengan konsentrasi (R0) 0%, (R1) 20%, (R2) 40%, (R3) 60%. Setiap perlakuan diulangi 5 kali. Variabel yang diukur berupa daya ikat air, susut masak, pH dan keempukan. Hasil analisis variansi menunjukkan daging kambing yang direndam Belimbing Wuluh dengan konsentrasi yang berbeda berpengaruh nyata (P<0,05) meningkat secara linier pada susut masak dan daya ikat air dan berpengaruh sangat nyata (P<0,01) menurun secara linier pada pH dan meningkat secara linier pada keempukan. Kesimpulan, perendaman Belimbing Wuluh dengan konsentrasi 0%, 20%, 40%, 60% dengan waktu 30 menit berpengaruh terhadap susut masak, daya ikat air, keempukan, dan menurunkan pH. Perendaman Belimbing Wuluh dengan konsentrasi 60% selama 30 menit dapat meningkatkan susut masak, daya ikat air, keempukan dan menurunkan pH, namun belum optimal. 
Kata kunci: Daging Kambing, Daya Ikat Air, Susut Masak, pH, Keempukan.

Abtrak (Bhs. Inggris)

The purpose of this research was to tind out the effect of various concentration in immersion of Belimbing Wuluh (Averrhoa bilimbi L.) the thigh goat meat to water holding capacity, cooking losses, pH and tenderness. The material used in this research  was the thigh goat meat section 600 gras, Belimbing Wuluh 3,6 kg. The method of this research was conducted using experimental method and randomized group design. This research used four treatments the thigh goat meat that was soaked Belimbing Wuluh for 30 minutes with the concentration (R0) 0%, (R1) 20%, (R2) 40%, (R3) 60%. The measured variables are water holding capacity, cooking losses, pH and tenderness. The result of variance analysis shown the goat meat that was soaked Belimbing Wuluh with different concentrations significantly (P<0,05) linear increase in cooking losses and water holding capacity. The significant effect (P<0,01) linear decrease in pH and linear increase in tenderness. In conclusion, the immersion of Belimbing Wuluh with the concentration of 0%, 20%, 40%, 60% for 30 minutes could increase of cooking losses, water holding capacity, tenderness and lowering the pH. The immersion of Belimbing Wuluh with the concentration of 60% for 30 minutes could increase of cooking losses, water holding capacity, tenderness, and lowering the pH, however, not optimal
Keyword: Goat Meat, Water Holding Capacity, cooking losses, pH, Tenderness

Kata kunci

Pembimbing 1

Pembimbing 2

Pembimbing 3

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