Update Artikelilmiah: 27185

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengetahui pengaruh perendaman larutan jahe terhadap kualitas fisik daging.Peubah yang diamati adalah pH, daya ikat air, susut masak, dan keempukan. Materi yang digunakan yaitu 10 ayam niaga petelur afkir dan jahe 3,75 kg. Metode penelitian dilakukan secara eksperimen dan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu R0: perendaman 0%, R1: perendaman 10%, R2: perendaman 20%, R3: perendaman 30% diulang sebanyak 5 kali. Rata-rata pH perlakuan R0, R1, R2, R3 masing-masing yaitu 6,36; 6,36; 6,29; dan 6,22. Rata-rata daya ikat air perlakuan R0, R1, R2, R3 masing-masing yaitu 50,82%, 49,79%, 53,85%, dan 54,17%. Rata-rata susut masak perlakuan R0, R1, R2, R3 masing-masing yaitu 20,50%, 19,47%, 16,80%, dan 15,63%. Rata-rata keempukan perlakuan R0, R1, R2, R3 masing-masing yaitu 0,0530 mm/g/dt, 0,0594 mm/g/dt, 0,0592 mm/g/dt, dan 0,0662 mm/g/dt. Hasil analisis variansi menunjukan bahwa perendaman larutan jahe dengan konsentrasi berbeda berpengaruh nyata (P<0,05) terhadap ph dan keempukan, berpengaruh sangat nyata (P<0,01) terhadap susut masak dan dilanjut dengan uji orthogonal polynomial, namun berpengaruh tidak nyata (P>0,05) terhadap daya ikat air. Kesimpulan hasil penelitian, semakin meningkat konsentrasi larutan jahe pada perendaman daging dada ayam niaga petelur afkir mampu menurunkan pH, susut masak, meningkatkan keempukan tetapi daya ikat airnya tetap.

Abtrak (Bhs. Inggris)

This study aimed to determine the effect of soaking the ginger solution on the physical quality of meat. The variables observed were pH, water holding capacity, cooking losses, and tenderness. The material used is 10 pieces of rejected commercial laying chicken and 3,75 kg ginger. The research methods of experimental design which used Complete Randomized Design (CRD) with 4 treatments show that R0: immersion 0%, R1: immersion 10%, R2: immersion 20%, R3: immersion 30% was repeated 5 times. The meanof pH treatments R0, R1, R2, R3 were 6,36; 6,36; 6,29; and 6,22. The mean of water holding capacity treatments R0, R1, R2, R3 were 50,82%, 49,79%, 53,85%, and 54,17%. The mean of cooking losses treatments R0, R1, R2, R3 were 20,50%, 19,47%, 16,80%, and 15,63%. The meanof tenderness treatments R0, R1, R2, R3 were 0,0530 mm/g/sec, 0,0594 mm/g/sec, 0,0592 mm/g/sec, and 0,0662 mm/g/sec. The results of the variances analysis showed that the immersion of ginger solution with different concentrations had a significant effect (P<0,05) on pH and tenderness, had a very significant effect (P<0,01) on cooking losses and continued with the polynomial orthogonal test, but did not have a significant effect (P>0,05) of the water holding capacity. Conclusion of the results, the increasing concentration of ginger solution in soaking rejected commercial laying breast meat was able to reduce pH, cooking losses, increase tenderness but the water holding capacity of remained.

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