| NIM | D1E011087 |
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| Namamhs | AJENG PUTRI PERTIWI |
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| Judul Artikel | PENGARUH BAHAN PENGIKAT TERHADAP SIFAT KIMIA DAGING RESTRUKTURISASI |
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| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengetahui pengaruh bahan pengikat yang berbeda terhadap sifat kimia daging restrukturisasi. Materi penelitian yang digunakan adalah daging tetelan, garam 2% dari berat daging, putih telur 29% dari berat daging, susu skim 22% dari berat daging, lesitin kedelai 5% dari berat daging, H2SO4 pekat, NaOH 40%, Metilin Red, H3BO3 dan aquades. Penelitian dilakukan dengan metode eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Hasil penelitian menunjukkan bahwa rataan kadar air daging restrukturisasi berkisar antara 65,93% - 74,88% dan kadar protein antara 13,69% - 15,23%. Hasil analisis variansi menunjukkan bahwa penambahan bahan pengikat pada daging restrukturisasi berpengaruh nyata (P<0,05) terhadap kadar air dan berpengaruh tidak nyata (P>0,05) terhadap kadar protein daging restrukturisasi. Hasil uji Duncan menunjukkan bahwa pada kadar air daging restrukturisasi dengan penambahan susu skim dan lesitin kedelai terjadi penurunan sedangkan penambahan putih telur terjadi peningkatan kadar air bila dibandingkan dengan kontrol. Kesimpulan hasil penelitian menunjukkan bahwa penambahan bahan pengikat yang berbeda dapat menurunkan kadar air daging restrukturisasi dan menghasilkan kadar protein yang sama. |
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| Abtrak (Bhs. Inggris) | This study aims to determine the effects of various binders on the chemical properties of restructured meat. The research materials used are “tetelan” meat, salt 2% of the weight of the meat, albumen 29% of the weight of the meat, skim milk 22% of the weight of the meat, soy lecithin 5% of the weight of the meat, concentrated H2SO4, NaOH 40%, Metilin Red, H3BO3 and distilled water. By using the Completely Randomized Design (CRD) with 4 treatments and 5 replications, the experiment indicated that the average of the moisture and protein content of the meat ranges from 74.88% to 65.93% and from 13.69% to 15.23% respectively. The variant analysis revealed that the addition of a binder has a significant effect (P <0.05) on the water content,but not (P> 0.05) on the protein contentof the meat. The Duncan test results showed that the addition of it skim milk and soy lecithin decreases the water content while that of albumen increases it when compared with controls. This research concludes that the addition of different binders can reduce the moisture content of restructured meat and produce the same protein content. |
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| Kata kunci | Daging Restrukturisasi, Bahan Pengikat, Kadar Air, Kadar Protein |
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| Pembimbing 1 | Agustinus Hantoro Djoko Rahardjo |
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| Pembimbing 2 | Kusuma Widayaka |
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| Pembimbing 3 | |
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| Tahun | 2015 |
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| Jumlah Halaman | 7 |
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| Tgl. Entri | 2015-10-26 12:21:14.013593 |
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