Update Artikelilmiah: 30401

DWI ANDARU DANAR RAMADHAN

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Abstrak (Bhs. Indonesia)

Tujuan penelitian ini untuk mengetahui pengaruh perendaman larutan jahe terhadap pH, Daya Ikat Air, Susut Masak, dan Keempukan. Materi yang digunakan dalam penelitian ini yaitu  ayam niaga petelur afkir. Penelitian dilakukan secara eksperimen dan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan tersebut terdiri dari P0: perendaman sesaat P1: perendaman 30 menit, P2: perendaman 60 menit, dan P3: perendaman 90 menit. Data yang diperoleh Rata-rata pH perlakuan P0, P1, P2, P3 masing-masing yaitu 6.08 ± 0.19, 6.02 ± 0.20, 6.04 ± 0.11, dan 6.04 ± 0.13. Rata-rata daya ikat air perlakuan P0, P1, P2, P3 masing-masing yaitu 29.95 ± 11.94%, 36.95 ± 9.29%, 31.83 ± 10.62%, dan 31.46 ± 6.42%. Rata-rata susut masak perlakuan P0, P1, P2, P3 masing-masing yaitu 41.22 ± 2.15%, 40.91 ± 2.51%, 39.39 ± 1.70%, dan 41.55 ± 5.52% . Rata-rata keempukan perlakuan P0, P1, P2, P3 masing-masing yaitu 0.04 ± 0.01 mm/g/dt, 0.04 ± 0.01 mm/g/dt, 0.04 ± 0.01 mm/g/dt, dan 0.04 ± 0.01 mm/g/dt. Hasil analisis variansi menunjukan bahwa ,Lama perendaman daging ayam petelur afkir ,pada bagian paha menggunakan larutan  jahe berdasarkan konsentrasi 20% pada lama perendaman yang berbeda, (sesaat, 30 menit, 60 menit , dan 90 menit ), terhadap keasaman (power of hidrogen), keempukan, daya ikat air, serta susut masak berpengaruh tidak nyata (P>0,5) atau mendapatkan hasil yang sama.

Abtrak (Bhs. Inggris)

This research aims 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 commercial laying chicken. The research method was carried out experimentally and used a Completely Randomized Design (CRD) with 4 treatments and 5 replication. The treatment consisted of P0: immersion 0 minutes, P1: immersion 30 minutes, P2: immersion 60 minutes, P3: immersion 90 minutes. Data obtained from the results of research average pH of the treatments P0, P1, P2, P3 were 6.08 ± 0.19, 6.02 ± 0.20, 6.04 ± 0.11, and 6.04 ± 0.13. The average water holding capacity of treatments P0, P1, P2, P3 are 29.95 ± 11.94%, 36.95 ± 9.29%, 31.83 ± 10.62%, dan 31.46 ± 6.42%, respectively. The average cooking losses in the treatments P0, P1, P2, P3 are 41.22 ± 2.15%, 40.91 ± 2.51%, 39.39 ± 1.70%, dan 41.55 ± 5.52%, respectively. The average treatment tenderness of P0, P1, P2, P3 were 0.04 ± 0.01 mm/g/sec, 0.04 ± 0.01 mm/g/sec, 0.04 ± 0.01 mm/g/sec, and 0.04 ± 0.01 mm/g/sec, respectively/sec. The results of the analysis of variance showed to, the length of immersion of the meat of the laying chicken, on the thighs using a ginger solution based on a concentration of 20% at different immersion times, against pH, tenderness, water holding capacity, and cooking loses effect is not real (P>0,5) or get the same result.

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