Update Artikelilmiah: 8558

M ABDUL FATAH

NIM

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengevaluasi penggunaan level larutan perasan jeruk nipis terhadap daya ikat air, susut masak dan keempukan karkas bagian dada ayam petelur afkir. Pengambilan data dilaksanakan mulai tanggal 3 Maret 2014 sampai 10 Maret 2014 di Laboratorium Teknologi Hasil Ternak Universitas Jenderal Soedirman Purwokerto. Materi penelitian yang digunakan terdiri dari bahan yaitu karkas bagian dada ayam petelur afkir, aquades, air perasan jeruk nipis dan peralatan yang digunakan yaitu panci, pisau, saringan, talenan, nampan, gelas ukur, tali, kertas milimeterblok, kertas Whatman 41, plat kaca, beban 35 kg, plastik transparan, timbangan, kantong plastik, waterbath dan penetrometer. Metode penelitian secara eksperimental menggunakan Rancangan Acak  Kelompok (RAK) dengan 4 perlakuan (K0, K1, K2 dan K3) dan ulangan sebanyak 5 kali. Data yang diperoleh ditabulasikan dan dianalisis dengan analisis variansi dilanjutkan dengan uji beda nyata jujur dan uji orthogonal polinomial. Hasil penelitian menunjukan bahwa pemberian level perasan jeruk nipis sampai 15 % berpengaruh nyata (P<0,05) meningkatkan daya ikat air dan pemberian level perasan jeruk nipis sampai 15 % berpengaruh tidak nyata (P>0,05) terhadap keempukan dan susut masak karkas bagian dada ayam petelur afkir. Kesimpulan dari penelitian ini membuktikan bahwa perendaman karkas bagian dada ayam petelur afkir menggunakan konsentrasi perasan jeruk nipis sampai 15 % meningkatkan daya ikat air sedangkan keempukan dan susut masak karkas bagian dada ayam petelur afkir relatif sama.

Abtrak (Bhs. Inggris)

The purpose of this research was to the evaluation of the usage of calamondin distillation solution on the water cohesion, cooking loss and tenderness of carcass in the rejected chest of laying pullet. The experiment was carried out on from 3 to 10 march 2014 in the Laboratory of Animal Product Technology in the Jenderal Soedirman University Purwokerto. The materials that were used in this research consisted of carcass of the rejected chest of laying pullet, aquadest, distillation water of calamondin and the tools that were used were pan, knife, filter, chopping block, tray, measurementglass, rope, millimeter block, Whatman 41 paper, mirror plat, balance of 35 kg capacity, transparence plastic, weight, plastic pack, waterbath and penetrometer. The method of research was experimental by using Randomized Complete Block Design (RCBD) with 4 treatment (K0, K1, K2 and K3) and 5 repetitions. The data that were obtained were analyzed with the variance analysis and continued with HSD test and orthogonal polynominal. The result of research showed that giving of the distillation level of callamondin until 15 % had the significant influence (P<0,05) on the increases in water cohesion power and giving of distillation level of calamondin until 15 % did not give the significant influence (P>0,05) on the tenderness and cooking loss of carcass in the rejected chest part of the laying pullet. The conclusion from this research is the carcass bath in the rejected chest of the laying pullet by using the concentration of the calamondin distillation until 15%  increase the water cohesion power and the tenderness and cooking loss of carcass in the rejected chest of the laying pullet is relatively similar.

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