Update Artikelilmiah: 30090

ANDIKA RIZKI RAMADHAN

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Abstrak (Bhs. Indonesia)

Tujuan penelitian adalah mengetahui pengaruh lama pembungkusan daging ayam broiler menggunakan daun sukun terhadap jumlah total bakteri dan kadar air. Materi yang digunakan yaitu daging ayam dan daun sukun serta seperangkat alat dan bahan uji bakteri dan kadar air. Variabel yag diukur yaitu total bakteri dan kadar air daging ayam broiler. Metode yang digunakan adalah metode eksperimen model Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan.  Pengujian yang berpengaruh nyata akan dilanjutkan dengan pengujian Beda Nyata Jujur (BNJ). Perlakuan terdiri dari R₀ = Tanpa pembungkusan, R₁ = Lama pembungkusan 2 jam, R₂ = Lama pembungkusan 4 jam, R₃ = Lama pembungkusan 6 jam, dan R₄ = Lama pembungkusan 8 jam. Hasil penelitian menunjukkan rataan yang di peroleh dari uji total bakteri sebesar 1,4 x 10⁴ cfu/ml dan rataan kadar air sebesar 74,92 %. Hasil  analisis variansi menunjukkan bahwa pembungkusan daun sukun pada daging ayam broiler dengan lama berbeda berpengaruh sangat nyata (p < 0,01) terhadap total bakteri namun berpengaruh tidak nyata (P > 0,05) terhadap total kadar air. Daging ayam broiler yang dibungkus daun sukun selama 8 jam menghasilkan total bakteri paling rendah yaitu 6,1 x 10³ ± 1,1 x 10³ cfu/ml dan memiliki kandungan total kadar air sebesar 74,90 %.

Abtrak (Bhs. Inggris)

This research aimed to determine the effect of wrapping time for broiler chicken using breadfruit leaves on the total of bacteria and water content. The materials used consisted of chicken meat and breadfruit leaves as well as a set of tools and materials for testing bacteria and water content. The variables measured were total of bacteria and water content of broiler chicken. This study used an experimental method of Completely Randomized Design model with 5 treatments and 4 replications. Real influential test results will be continued with Honest Significant Difference testing. The treatment consists of R₀ = without wrap (control), R₁ = 2 hours of wrapping duration, R₂ = 4 hours of wrapping duration, R₃ = 6 hours of wrapping duration, and R₄ = 8 hours of wrapping duration. The results showed that the average obtained from the total bacteria test was 1.4 x 10⁴ CFU/ml, and the average water content was 74.92% of the five test treatments. Results of variance analysis revealed that wrapping breadfruit leaves in broiler chicken with different lengths of time had a noticeable effect (p < 0.01) on total bacteria but is having an unreal impact (P > 0.05) on a total of water content. Boriler chicken’s meat wrapped with breadfruit leaves for 8 hours produces the lowest total bacteria of 6,1 x 10³ ± 1,1 x 10³ cfu/ml and has a total water content of 74,90 %.

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