| NIM | D1E011017 |
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| Namamhs | ENOK NUNUNG NUR AENI |
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| Judul Artikel | JUMLAH PELUMURAN JAHE (Zingiber officinale Rosc) TERHADAP pH, KEEMPUKAN, DAN DAYA IKAT AIR DAGING PAHA AYAM PETELUR AFKIR |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengetahui pengaruh jumlah pelumuran jahe yang berbeda terhadap pH, keempukan dan daya ikat air daging paha ayam petelur afkir. Materi penelitian yang digunakan adalah daging paha ayam petelur afkir, aquadest, larutan buffer dan jahe dengan jumlah yang berbeda 0%, 4%, 8%, 12%. Penelitian dilakukan dengan metode eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Hasil penelitian menunjukkan bahwa rataan pH daging paha ayam petelur afkir berkisar 6,09 – 6,36; keempukan berkisar 0,0481 - 0,0663 mm/g/dt dan daya ikat air berkisar 31,80 – 45,59%. Hasil analisis variansi menunjukkan bahwa jumlah pelumuran jahe yang berbeda pada daging paha ayam petelur afkir berpengaruh tidak nyata (P>0,05) terhadap pH, berpengaruh sangat nyata (P<0,01) terhadap keempukan dan berpengaruh nyata (P<0,05) terhadap daya ikat air. Hasil uji Orthogonal Polynomial menunjukkan bahwa pada keempukan daging paha ayam petelur afkir meningkat secara linear dengan persamaan garis Y=0,0494+0,0015X (r = 0,90), sedangkan daya ikat air daging paha ayam petelur afkir menurun secara linear dengan persamaan garis Y=0,4579-0,0114X (r= 0,63). Kesimpulan hasil penelitian menunjukkan bahwa semakin banyak jumlah pelumuran jahe sampai dengan 12% selama satu jam maka menghasilkan nilai pH yang sama, meningkatkan keempukan dan menurunkan daya ikat air daging paha ayam petelur afkir. |
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| Abtrak (Bhs. Inggris) | This research was aimed to determine the effect of the amount of various smeared ginger on pH, tenderness and water-holding capacity thigh meat of culled laying hens. The materials used were thigh meat of culled laying hens, distilled water, buffer solution and ginger pasta with various quantity, which were 0%, 4%, 8%, 12%. This research was conducted with experimental method using completely randomized design with 4 treatments and 5 replicates. The research showed that the range of average values of pH on the thigh meat laying hens culled was 6.09 to 6.36; the tenderness was 0.0481 to 0.0663 mm/g/dt and the water-holding capacity was 31.80 to 45.59%. Analysis of variance results showed that the effect of different amounts of ginger pasta on thigh meat of culled laying hens was not significant (P> 0.05) on pH, then an effect on the tenderness was highly significant (P <0.01), and significant (P <0.05) on the water-holding capacity. The results of the orthogonal polynomial test suggested that tenderness on thigh meat of culled laying hens increased in line with a linear equation of Y=0.0494+0.0015X (r = 0.90), while the water-holding capacity of thigh meat of culled laying hens decreased in line with a linear equation of Y=0.4579-0.0114X (r= 0.63). The conclusions of this research are the increasing amount of ginger pasta up to 12% for one hour resulting the similar meat’s pH, increases the tenderness and decreases the water-holding capacity of thigh meat of culled laying hens. |
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| Kata kunci | Zingiber officinale Rosc, thigh meat, pH, meat tenderness and water-holding capacity |
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| Pembimbing 1 | Ir. Mardiati S, MP |
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| Pembimbing 2 | Dr. Ir. Agustinus Hantoro D. R, MP |
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| Pembimbing 3 | |
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| Tahun | 2015 |
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| Jumlah Halaman | 9 |
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| Tgl. Entri | 2015-05-24 22:11:00.569106 |
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