Update Artikelilmiah: 34785

ROHMA DWI OKTAVIANI

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Abstrak (Bhs. Indonesia)

Penelitian bertujan untuk mengetahui pH, keempukan, daya ikat air dan susut masak daging dada ayam petelur afkir setelah direndam larutan jahe. Materi penelitian adalah 20 bagian daging dada diperoleh dari 10 ayam petelur afkir, 2,5 kg jahe dan peralatan untuk pengujian pH, keempukan, daya ikat air dan susut masak. Percobaan dilakukan secara eksperimen menggunakan rancangan acak lengkap, dengan perlakuan lama perendaman daging dada ayam petelur afkir pada larutan jahe selama 0 menit (P0), 30 menit (P1), 60 menit (P2) dan 90 menit (P3) serta tiap perlakuan diulang sebanyak lima kali. Hasil analisis variansi menunjukkan bahwa perendaman daging ayam petelur afkir bagian dada berpengaruh tidak nyata (P>0,05) terhadap pH, keempukan, daya ikat air, dan susut masak, rataan nilai pH berkisar 5,58-5,98, keempukan 0,038-0,042 mm/g/dt, daya ikat air 46,99-48,63%, susut masak 33,32-37,38%. Perendaman daging dada ayam petelur afkir dengan waktu perendaman yang berbeda menghasilkan pH, daya ikat, susut masak dan keempukan yang sama.

Abtrak (Bhs. Inggris)

The study determined to find the pH, tenderness, water holding capacity and cooking losses after soaking the ginger solution. Research material are 20 pieces of breast meat obtained from 10 culled layer chicken, 2,5 kg ginger and  test kit pH, tenderness, water holding capacity and cooking losses. The research was conducted in an experiments and used a complete random design. The design consist of four treatments of soaking meat for P0 (0 minute), P1 (30 minute), P2 (60 minute) and P3 (90 minute) each treatment is repeated five times. The result of the variance showed that the immersion of the brest laying hens had no significant effect (P>0,05) on the pH, tenderness, water holding capacity and cooking losses of culled layer chicken. The average pH obtained is 5,58-5,98, the tenderness is 0,038-0,042 mm/g/dt, the water holding capacity is 46,99-48,63%, the cooking losses is 33,32-37,38%. The soaking of culled layer chicken with different immersion times produce the same pH, tenderness, water holding capacity and cooking losses.

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