Update Artikelilmiah: 23752

RATU ATIKAH ELMIRAWATI

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengkaji pengaruh konsentrasi ekstrak kulit nanas dan lama perendaman terhadap viskositas dan kekuatan gel gelatin ceker ayam broiler. Materi yang digunakan berupa ceker ayam broiler 27.000 g, ekstrak kulit nanas 4050 ml, akuades, NaCl, dan HCl. Penelitian menggunakan Rancangan Acak Lengkap (RAL) pola Faktorial (3x3) dengan faktor A konsentrasi ekstrak kulit nanas (A1= 5%, A2= 10%, A3= 15%) dan faktor B lama perendaman (B1= 2 jam, B2= 4 jam, B3= 6 jam), setiap kombinasi perlakuan diulang sebanyak 3 kali. Hasil analisis variansi menunjukan bahwa konsentrasi ekstrak kulit nanas berpengaruh nyata terhadap viskositas secara linear dengan persamaan Y=1,708-0,023. Lama perendaman berpengaruh sangat nyata secara linear dengan persamaan Y=0,768+0,177. Interaksi antara konsentrasi ekstrak kulit nanas dan lama perendaman selama 4 jam berpengaruh nyata secara linear dengan persamaan Y=1,187+0,035 X dan interaksi antara konsentrasi ekstrak kulit nanas dan lama perendaman selama 6 jam berpengaruh sangat nyata terhadap viskositas gelatin secara kuadrater dengan persamaan Y=4,517–0,544 X +0,023 X2. Hasil analisis variansi menunjukan bahwa konsentrasi, lama perendaman, dan interaksinya tidak berpengaruh nyata terhadap kekuatan gel gelatin. Kesimpulan, peningkatan konsentrasi ektrak kulit nanas dan lama perendaman menghasilkan viskositas dan kekuatan gel yang sama dengan konsentrasi maksimal 11,66%.
Kata kunci: Gelatin, Ceker Ayam Broiler, Kulit Nanas, Viskositas, Kekuatan Gel.

Abtrak (Bhs. Inggris)

This study aimed to examine the effect of extract pineapple peels concentration and soaking time on viscocity and gel strenght broiler chicken claw gelatin. The material used in this study was broiler claw 27.000 g, pineapple peels extract 4050 ml, aquades, NaCl, and HCl. The study used the Factorial with Completly Randomized Design (CRD) pattern (3x3), as a factor A was the concentration of pineapple peels extract (A1 = 5%, A2 = 10%, A3 = 15%) and factor B was soaking time (B1 = 2 hours, B2 = 4 hours, B3 = 6 hours), each combination of treatments was repeated 3 times. The results of the variance analysis showed that different concentration of pineapple peels extract significantly affect on the viscocity with linear equation Y=1,708-0,023. Soaking times had a high significant effect on the viscocity with linear equation Y=0,768-0,177.  The interaction between concentration of pineapple peels extract and 4 hours soaking time significant effect on linear equation Y= 1,187 + 0,035 X and interaction between pineapple peels extract concentration and 6 hours soaking time had a high significant effect on the viscosity of the gelatin quadratic equation   Y= 4,517 - 0.544 X + 0.023 X2. The results of the variance analysis showed that the concentration, the soaking time, and the interaction not significantly affect the strength of the gelatin gel. The conclusion, the increase of extract pineapple peels concentration and soaking times resulted in the same viscocity and strenght of the gelatin gel, with a maximum concentration of 11,66%.
Keywords: Gelatin, Broiler Chicken Claw, Pineapple peels, Viscocitas, Gel Strength.

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