Update Artikelilmiah: 23750

ANISSA USWATUN HASANAH

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengkaji antara konsentrasi ekstrak buah pepaya dan lama perendaman terhadap kadar protein dan lemak gelatin ceker ayam broiler. Materi penelitian berupa 27 kg ceker ayam broiler, getah pepaya, akuades, Nacl, NaOH, dan air bersih. Penelitian menggunakan rancangan acak lengkap (RAL) pola factorial (3x3) dengan dua factor yaitu factor (Y) konsentrasi ekstrak pepaya Y1=5%, Y2=10%, dan Y3=15% sedangkan faktor (L) adalah lama perendaman yaitu L1= 2 jam, L2= 4 jam, L3= 6 jam, dan setiap kombinasi perlakuan diulang 3 kali. Hasil analisis variansi konsentrasi ekstrak buah pepaya berpengaruh sangat nyata terhadap kadar protein secara linier dengan persamaan Y=30.42+0.46X. Lama perendaman berpengaruh sangat nyata secara kuadrater dengan persamaan Y=30.93+1.73X-0.14X2. Interaksi antara konsentrasi ekstrak buah pepaya dengan lama perendaman tidak berpengaruh nyata terhadap kadar protein gelatin. Hasil analisis variansi konsentrasi ekstrak buah pepaya pengaruh sangat nyata secara linier terhadap kadar lemak dengan persamaan Y=4.68-0.05X. Hasil analisis variansi bahwa Lama perendaman dan interaksinya berpengaruh tidak nyata terhadap kadar lemak gelatin. Kesimpulan, peningkatan konsentrasi ekstrak buah pepaya 15% dan lama perendaman 6 jam menghasilkan gelatin dengan kadar protein tinggi dan kadar lemak rendah.

Abtrak (Bhs. Inggris)

This study aimed to examine the effect of extract papaya fruit concentration and soaking time on protein content and  fat content broiler chicken claw gelatin. The study material included 27 kg of chicken claw, papaya sap, aquadest, Nacl, NaOH, and clean water The study used a completely randomized design (CRD) factorial pattern of (3x3) with two factors: factor (Y) concentration of extract papaya fruit Y1 = 5%, Y2 = 10%, and Y3 = 15% while factor (B) was long soaking is L1 = 2 hours, L2 = 4 hours, L3 = 6 hours, and each treatment is repeated 3 times. The results of the analysis showed that deferent concentration of extract papaya fruit high significant effect on the protein levels with linier equation Y = 30.42 + 0.46X. Soaking times head high significant effect on protein content with quadratic equation Y=30.93+1.73X-014X2. The interaction between the concentration of extract papaya fruit and soaking time was not significant affect the protein content  of gelatin. The result of the varience analysis showed that the concentration of papaya ekstract high significant effect on the fat content with linier equation Y=4.68-0.05X. The result of the varience analysis showed soaking times and its interaction no significaly affacet the fat content of the gelain. The counclusion, the increase in concentration of 15% extract papaya fruit and 6 hours soaking time of produced gelatin with the high protein content and the low fat content.

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