Update Artikelilmiah: 23767

ENGGA ABID MUCHLASIN

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Abstrak (Bhs. Indonesia)

Tujuan penelitian untuk mengetahui pengaruh pembaluran menggunakan nanas (Ananas comosus L. Merr) pada waktu yang berbeda terhadap tingkat keempukan, nilai pH, daya ikat air, dan susut masak daging dada entog jantan. Materi yang digunakan yaitu daging dada entog jantan dan buah nanas matang. Metode penelitian eksperimen dengan Rancangan Acak Lengkap dan uji lanjut Beda Nyata Jujur. Penelitian menggunakan 4 macam perlakuan yaitu dibalur (P0 0, P1 10, P2 20, dan P3 30 menit). Variabel yang diukur keempukan, pH, daya ikat air, dan susut masak. Nilai keempukan (P0  0,01760; P1  0,02060; P2  0,02480; P3  0,03200 mm/g/dt). Nilai pH (P0  6,08; P1  5,37; P2  5,15; P3  5,03). Nilai daya ikat air (P0  41,28; P1  51,85; P2  50,79; P3  53,58 %). Nilai susut masak (P0  33,37; P1  35,86; P2  38,37; P3  38,19 %). Uji BNJ keempukan (P3) menunjukkan hasil yang lebih empuk dibandingkan (P0), nilai pH (P3) menunjukkan pH yang lebih rendah dibandingkan (P0), daya ikat air (P3) menunjukkan hasil lebih tinggi dibandingkan (P0), susut masak tidak menunjukkan nilai perbedaan antar perlakuan. Kesimpulan, bahwa lama pembaluran menggunakan buah nanas dengan waktu yang berbeda sampai dengan 30 menit dapat menyebabkan kenaikan nilai keempukan, daya ikat air, susut masak dan menurunkan pH.

Abtrak (Bhs. Inggris)

The aim of the research was to determine the effect of coating using pineapple (Ananas comosus L. Merr) at different times on tenderness, pH value, water holding capacity, and cooking losses of male Muscovy breast meat. The material used in this research was male Muscovy breast meat and ripe pineapple. The research was conducted using experimental research method with Completely Randomized Design and further test Honest Real Difference. The research used 4 types of treatment of male Muscovys breast meat that was coating using pineapple for (P0 0, P1 10, P2 20, and P3 30 minutes). Variables measured as tenderness, pH, water holding capacity, and cooking losses. The tenderness value (P0 0.01760; P1 0.02060; P2 0.02480; P3 0.03200 mm/g/dt). pH value (P0 6.08; P1 5.37; P2 5.15;P3 5.03). The value of water holding capacity (P0 41.28; P1 51.85; P2 50.79; P3 53.58 %). The cooking losses value (P0 33.37; P1 35.86; P2 38.37; P3 38.19 %). Based on further testing of BNJ on tenderness (P3) showed  more tender result compared to (P0), the pH value (P3) showed a lower pH than (P0), the water holding capacity (P3) showed was higher than (P0), cooking losses does not show the value of difference between each treatment. The conclusion, that the length of the marinade using pineapple with different times until 30 minutes can cause an increase in tenderness value, water holding capacity, cooking losses and lower pH.

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