Update Artikelilmiah: 26027

MIRADJ RAMADHAN PUTRA

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Abstrak (Bhs. Indonesia)

Tujuan penelitian mengkaji pengaruh lama perendaman dengan perasan jeruk nipis (Citrus aurantiifolia) terhadap kualitas fisik daging itik (Anas plantyhynchos javanicus). Materi penelitian terdiri 20 daging itik bagian dada. Larutan perasan jeruk nipis 15%. Peubah yang diamati adalah pH, daya ikat air, susut masak dan keempukan. Metode penelitian secara eksperimen dan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan perendaman (R0 : 0, R1 : 10, R2 : 20, R3 : 30 menit) setiap perlakuan diulang 5 kali. Hasil rataan pH yaitu 6,228 (R0), 6,16 (R1), 6,192 (R2), dan 5,9 (R3). Rataan daya ikat air meliputi 38,762 % (R0), 39,124 % (R1), 46,616 % (R2), dan 40,284 % (R3). Rataan susut masak adalah 35,22 % (R0), 37,3 % (R1), 36,04 % (R2), dan 38,26 % (R3). Rataan keempukan  yaitu 0,0758 mm/g/dt (R0), 0,0748 mm/g/dt (R1), 0,0698 mm/g/dt (R2), dan 0,0726 mm/g/dt (R3). Hasil analisis variansi menunjukkan bahwa lama waktu perendaman yang berbeda berpengaruh tidak nyata (P>0,05) terhadap pH, daya ikat air, susut masak, keempukan daging itik bagian dada. Kesimpulan, waktu perendaman yang semakin lama sampai dengan 30 menit menggunakan larutan perasan jeruk nipis dengan konsentrasi 15 % menghasilkan nilai sifat fisik (pH, keempukan, daya ikat air dan susut masak) yang sama.

Abtrak (Bhs. Inggris)

The purpose of the study was to examine the effect of soaking time with lime juice (Citrus aurantiifolia) on the physical quality of duck meat (Anas plantyhynchos javanicus). The research material consisted of 20 breast ducks. 15% lime juice solution. The variables observed were pH, water holding capacity, cooking losses and tenderness. The research method was experimental and used a Completely Randomized Design (CRD) with 4 immersion treatments (R0: 0, R1: 10, R2: 20, R3: 30 minutes) each treatment was repeated 5 times. Average pH results were 6,228 (R0), 6,16 (R1), 6,192 (R2), and 5,9 (R3). The average water holding capacity includes 38.762% (R0), 39.124% (R1), 46.616% (R2), and 40.284% (R3). The average cooking losses are 35.22% (R0), 37.3% (R1), 36.04% (R2), and 38.26% (R3). The average tenderness is 0.0758 mm / g / dt (R0), 0.0748 mm / g / dt (R1), 0.0698 mm / g / dt (R2), and 0.0726 mm / g / dt (R3 ) The results of the variance analysis showed that the different immersion times had no significant effect (P> 0.05) on pH, water holding capacity, cooking losses, tenderness of breast duck meat. Conclusion, the longer immersion time up to 30 minutes using the lime juice solution with a concentration of 15% produces the same value of physical properties (pH, tenderness, water holding capacity and cooking losses).

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