| NIM | D1E011064 |
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| Namamhs | INDAH FAJAR WATI |
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| Judul Artikel | KUALITAS DAGING PAHA ITIK AFKIR YANG DIRENDAM DENGAN PERASAN BATANG (HATI) NANAS (Ananas comosus L. Merr) DENGAN LAMA PERENDAMAN YANG BERBEDA |
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| Abstrak (Bhs. Indonesia) | Penelitian bertujuan mengkaji pengaruh lama perendaman daging paha itik afkir menggunakan perasan batang (hati) nanas dengan konsentrasi 28% terhadap kualitas (pH, Daya Ikat Air (DIA), susut masak, dan keempukan) daging paha itik afkir. Materi yang digunakan adalah 25 potong daging itik afkir bagian paha dan perasan batang (hati) nanas dengan konsentrasi 28%. Metode yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan yaitu lama perendaman daging paha itik afkir selama P0 (0 menit), P1 (30 menit), P2 (60 menit), P3 (90 menit), P4 (120 menit) dan setiap perlakuan diulang 5 kali. Hasil penelitian menunjukkan perendaman menggunakan perasan batang (hati) nanas dengan konsentrasi 28% tidak berpengaruh nyata (P>0.05) terhadap nilai pH, DIA, susut masak, dan keempukan. Rataan nilai pH masing-masing yaitu P0: 6,03, P1: 5,95, P2: 5,94, P3: 5,91, P4: 5,84; DIA P0: 51.09%, P1: 41,96%, P2: 32,66%, P3: 28,83%, P4: 24,22%; susut masak P0: 28,74%, P1: 31,31%, P2: 32,61%, P3: 33,62%, P4:34,75% dan keempukan P0: 0.0936 mm/gr/dtk, P1: 0.1017 mm/gr/dtk, P2: 0.1058 mm/gr/dtk, P3: 0.1093 mm/gr/dtk, P4: 0.1109. Kesimpulan, perendaman menggunakan perasan batang (hati) nanas dengan konsentrasi 28% dengan lama waktu perendaman sampai 120 menit menghasilkan kualitas daging paha itik afkir yang sama. |
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| Abtrak (Bhs. Inggris) | The aim of this research is to assess the effects of soaking the thigh of spent-ducks which uses juice of pineapple core with concentration of 28% on the quality of the meat (pH, water holding capacity, cooking losses, and tenderness). The materials used are 25 pieces of spent duck thigh-meat and juice of pineapple core with concentration of 28%. The method used is an experimental method in the frame of Completely Randomized Design (CRD) with 5 treatments namely the thigh meat soaked for 0 minutes (P0), 30 minutes (P1), 60 minutes (P2), 90 minutes (P3), and for 120 minutes (P4) each of which is replicated 5 times. The results show that soaking duration using the juice at the concentration of 28% does not significantly affect (P>0.05) the pH, water holding capacity, cooking losses and tenderness of the meat. The average pH of the meat respectively were P0: 6,03, P1: 5,95, P2: 5,94, P3: 5,91, P4: 5,84; water holding capacity (WHC), P0: 51,09%, P1: 41,96%, P2: 32,66%, P3: 28,83%, P4: 24,22%; cooking losses, P0: 28,74%, P1: 31,31%, P2: 32,61%, P3: 33,62%, P4:34,75% and tenderness, P0: 0.0936 mm/gr/sec, P1: 0.1017 mm/gr/sec, P2: 0.1058 mm/gr/sec, P3: 0.1093 mm/gr/sec, P4: 0.1109. It concludes that soaking spent-duck thigh meat by using core juice of pineapple at the concentration of 28% in 120 minutes produces similar qualities of the meat. |
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| Kata kunci | daging, itik afkir, batang (hati) nanas, pH, daya ikat air, Susut masak, keempukan |
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| Pembimbing 1 | R. Singgih Sugeng Santosa |
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| Pembimbing 2 | Mardiati Sulistyowati |
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| Pembimbing 3 | |
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| Tahun | 2015 |
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| Jumlah Halaman | 8 |
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| Tgl. Entri | 2015-10-26 12:00:11.367259 |
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