| NIM | D1E012227 |
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| Namamhs | TIRTA MAULANA |
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| Judul Artikel | PENGARUH LAMA PEMBALURAN DENGAN BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KADAR AIR DAN JUMLAH BAKTERI DAGING AYAM PETELUR AFKIR |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengetahui pengaruh lama pembaluran dengan buah naga merah (Hylocereus polyrhizus) terhadap kadar air dan jumlah bakteri daging ayam petelur afkir. Pengambilan data dilaksanakan mulai tanggal 7 sampai 13 Desember 2015 di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan Universitas Jenderal Soedirman Purwokerto. Materi yang digunakan adalah 1,6 kg daging ayam petelur afkir bagian dada dan buah naga merah sebanyak 7,8% dari berat daging. Metode yang digunakan adalah metode eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan pembaluran daging ayam petelur afkir selama P0 = 0 menit, P1 = 15 menit, P2 = 30 menit, P3 = 45 menit dan setiap perlakuan diulang 5 kali. Peubah yang diukur yaitu kadar air dan jumlah bakteri daging ayam petelur afkir. Hasil penelitian menunjukkan bahwa pembaluran daging ayam petelur afkir dengan buah naga merah sebanyak 7,8% dari berat daging tidak berpengaruh nyata (P>0,05) terhadap kadar air dan jumlah bakterinya. Rataan kadar air adalah P0: 72,52%; P1: 70,63%; P2 :74,24% dan P3: 72,90% sedangkan rataan jumlah bakteri adalah P0: 1,9 x 105 CFU/gram; P1: 5,0 x 105 CFU/gram; P2: 0,95 x 105 CFU/gram dan P3: 2,7 x 105 CFU/gram. Kesimpulan, pembaluran menggunakan buah naga merah sebanyak 7,8% dari berat daging dengan lama pembaluran hingga 45 menit menghasilkan kadar air dan jumlah bakteri daging ayam petelur afkir yang sama. |
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| Abtrak (Bhs. Inggris) | The aim of this research is to determine the effects of covering time with a red dragon fruit (Hylocereus polyrhizus) to the water content and the amount of bacteria in meat ofculled laying chicken. Data had been collected from 7 to 13 December 2015, at the Laboratory of Livestock Product Technology, Faculty of Animal Science, Jenderal Soedirman University Purwokerto. The material used was 1.6 kg chest meat of culled laying chicken and red dragon fruit as much as 7.8 % of the weight of the meat. The method used an experimental method by using a completely randomized design (CRD) with four treatments covering meat of culled laying chicken during P0= 0 minutes, P1= 15 minutes, P2= 30 minutes, P3= 45 minutes and each treatment was repeated 5 times. Parameters measured were the water content and the amount of bacteria in the meat. The results showed that covering meat of culled laying chicken with red dragon fruit as much as 7.8 % of the weight of the meat was not significant ( P > 0.05 ) to the water content and the amount of bacteria on the meat of culled laying chicken. The averages of water content were P0: 72,52%; P1: 70,63%; P2: 74,24% and P3: 72,90% meanwhile the averages of amount of bacteria were P0: 1,9 x 105 CFU/gram; P1: 5,0 x 105 CFU/gram; P2: 0,95 x 105 CFU/gram and P3: 2,7 x 105 CFU/gram. In conclusion, covering the meat using red dragon fruit as much as 7.8 % of the weight of the meat with covering time up to 45 minutes produces similiar moisture content and amount of bacteria in meat of culled laying chicken. |
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| Kata kunci | kadar air, jumlah bakteri, ayam petelur afkir |
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| Pembimbing 1 | Dr. Ir. Agustinus Hantoro Djoko Rahardjo, M.P. |
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| Pembimbing 2 | Ir. Mardiati Sulistyowati, M.P. |
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| Pembimbing 3 | |
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| Tahun | 2016 |
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| Jumlah Halaman | 6 |
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| Tgl. Entri | 2016-04-18 13:50:01.966181 |
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