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Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengkaji pengaruh waktu perendaman paha itik pada suhu dingin 5-10˚C terhadap total bakteri dan pH. Materi penelitian yang digunakan adalah 20 potong paha itik niaga pedaging, air, es batu, media NA, aquadest, alkohol 70%, larutan buffer, NaCl 0,85%. Metode penelitian secara eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan yang diberikan yaitu perendaman daging paha itik pada air dingin 5-10˚C, R1 selama 0 menit (sesaat), R2 selama 15 menit, R3 selama 30 menit, dan R4 selama 45 menit. Hasil penelitian total bakteri diperoleh rataan R1 sebesar 6,12 x 104 cfu/g, R2 terjadi penurunan sebesar 4,39 x 104 cfu/g atau 17,25%, R3 terjadi penurunan sebesar 1,24 x 104 cfu/g atau 48,8% dan R4 terjadi penurunan sebesar 2,19 x 103 cfu/g atau 59,01%. Jumlah bakteri menurun secara linier mengikuti persamaan garis Y = 4.74 - 0.03 X dengan nilai koefisien determinasi (R2) = 62.39 %. Rataan total bakteri yang diperoleh sebesar 2,9 x 104 cfu/g. Hasil penelitian pH diperoleh rataan R1 sebesar 6,90; R2 sebesar 7,19; R3 sebesar 7,36 dan R4 sebesar 6,45. Rataan pH yang diperoleh sebesar 6,97. Hasil analisis menunjukkan lama perendaman paha itik pada air dingin 5-10˚C berpengaruh sangat nyata (P<0,01) terhadap total bakteri dan berpengaruh tidak nyata (P>0,05) terhadap pH. Kesimpulan, perendaman paha itik pada suhu dingin 5-10˚C sampai dengan waktu 45 menit dapat menurunkan jumlah bakteri sebesar 59,01% dan nilai pH-nya tetap.

Abtrak (Bhs. Inggris)

This study aimed to determine the effect of soaking duck thighs at a cold temperature of 5-10˚C on total bacteria and pH. The research materials used were 20 pieces of commercial duck thigh meat, water, ice cubes, NA media, aquadest, 70% alcohol, buffer solution, 0.85% NaCl. The research method was experimental using a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments given were soaking duck thighs in 5-10˚C cold water, R1 for 0 minutes (a moment), R2 for 15 minutes, R3 for 30 minutes, and R4 for 45 minutes. The results of the study of total bacteria obtained an average of R1 of 6.12 x 104 cfu/g, R2 decreased by 4.39 x 104 cfu/g or 17.25%, R3 decreased by 1.24 x 104 cfu/g or 48, 8% and R4 down 2.19 x 103 cfu/g or 59.01%. The number of bacteria decreased linearly following the line equation Y = 4.74 - 0.03 X with a coefficient of determination (R2) = 62.39%. The average total bacteria obtained was 2.9 x 104 cfu/g. The results of the pH study obtained an average R1 of 6.90; R2 of 7.19; R3 is 7.36 and R4 is 6.45. The average pH obtained is 6.97. The results of the analysis showed that the duration of soaking duck thighs in cold water of 5-10˚C had a very significant effect (P<0.01) on total bacteria and had no significant effect (P>0.05) on pH. In conclusion, soaking duck thighs at a cold temperature of 5-10˚C for up to 45 minutes can reduce the number of bacteria by 59.01% and the pH value remains constant.

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