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Abstrak (Bhs. Indonesia)

Penelitian berjudul Studi penggunaan level perasan jeruk nipis (Citrus aurantifolia) terhadap keempukan, daya ikat air dan susut masak daging ayam kampung. Tujuan penelitian ini untuk mengkaji pengaruh pemberian level perasaan jeruk nipis dan level yang tepat terhadap keempukan, daya ikat air dan susut masak daging ayam kampung bagian dada. Materi penelitian yang digunakan yaitu daging bagian dada ayam kampung sebanyak 16 bagian, air, air perasan jeruk nipis sejumlah 600 m. Peralatan yang digunakan yaitu panci, pisau, saringan, rafia, talenan, nampan, gelas ukur, penggantung daging, kertas milimeterblok, kertas whatman 41, plat kaca, beban 35 kg, plastik transparan, timbangan, kantong plastik, waterbath dan penetrometer. Perlakuan yang diberikan R0 (daging bagian dada ayam kampung direndam dengan 0 % perasan jeruk nipis), R1 (daging bagian dada ayam kampung direndam dengan 5 % perasan jeruk nipis), R2 (daging bagian dada ayam kampung direndam dengan 10 % perasan jeruk nipis) dan R3 (daging bagian dada ayam kampung direndam dengan 15 % perasan jeruk nipis). Setiap perlakuan diulang 4 kali. Data dianalisis dengan analisis variansi. Hasil penelitian menunjukan bahwa pemberian level perasan jeruk nipis sampai 15 % tidak berpengaruh nyata (P>0,05) terhadap keempukan, daya ikat air dan susut masak daging ayam kampung bagian dada. Rataan keempukan, daya ikat air dan susut masak masing-masing adalah 0,264 ± 0,076 mm/g/dt, 23,488 ± 8,008 % dan 47,14 ± 8,509 %.  Kesimpulan dari penelitian ini adalah penggunaan level perasan jeruk nipis sampai 15 % menghasilkan keempukan, daya ikat air dan susut masak yang relatif sama.

Abtrak (Bhs. Inggris)

A research entitled “Study of the use level lime juice (Citrus aurantifolia) on tenderness, water holding capacity and cooking Loss of chicken meat”. The aims of this research was to investigate the optimum level of Lime Juice (Citrus aurantifolia) on tenderness, water holding capacity and cooking loss of breast chicken meat. The research materials were 16 parts of chicken breast, water, lemon juice of 600 ml and the equipment used is pan, knife, strainer, rope, cutting boards, trays, measuring cups, meat hanger, milimeterblok paper, whatman 41, plate glass, 35 kg load, transparent plastic, scales, plastic bags, waterbath and penetrometer. The research was given four treatments, R0 (breast of chicken meat was marinated with lime juice 0%), R1 (breast of chicken meat was marinated with lime juice 5%), R2 (breast of chicken meat was marinated with lime juice 10%) R3 (breast of chicken meat was marinated with lime juice 15%). Each treatment was repeated four times. The data were analyzed using analysis of variance. The research results showed that the lime juice no significant on  tenderness, water holding capacity and cooking loss of breast chicken meat (P> 0.05). The average of tenderness, water hoding capacity and cooking loss was 0,264 ± 0,076 mm/g/dt, 23,488 ± 8,008 % and 47,14 ± 8,509 %, respectively. The conclusion of the research is level of lime juice until 15 % to get similiar the tenderness, water holding capacity  and cooking loss of chicken breast.

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