| NIM | D1E012031 |
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| Namamhs | DEDE MASOPAH |
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| Judul Artikel | NILAI pH, DAYA IKAT AIR, DAN SUSUT MASAK DAGING DADA AYAM PETELUR AFKIR YANG DIBALUR BUNGA ROSELLA (Hibiscus sabdariffa Linn) |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengkaji pengaruh pembaluran bunga rosella dengan level berbeda terhadap nilai pH, daya ikat air dan susut masak daging dada ayam petelur afkir. Materi yang digunakan, 20 potong daging dada ayam petelur afkir dan bunga rosella kering 230 gram. Penelitian dilakukan dengan metode eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan; yaitu pembaluran bunga rosella pada daging dada ayam petelur afkir P0 (0 %), P1 (5%), P2 (10%), P3 (15%), P4 (20%) di mana setiap perlakuan diulang empat kali. Hasil penelitian menunjukkan bahwa pembaluran bunga rosella pada daging dada ayam petelur berpengaruh nyata (P<0,05) terhadap pH namun tidak berpengaruh nyata (P>0,05) terhadap daya ikat air dan susut masak. Rataan pH daging dada ayam petelur afkir masing-masing adalah P0: 5.93, P1: 5.70, P2: 5.32, P3: 5.48, P4: 5.50. Daya ikat air (DIA) P0: 44.25%, P1: 50.30%, P2: 42.10%, P3: 43.83%, P4: 43.55%. Susut masak P0: 30.85%, P1: 24.23%, P2: 30.23%, P3: 30.03%, P4: 31.20%. Uji lanjut dengan orthogonal polynomial menunjukkan penurunan pH daging sesuai dengan persamaan regresi Y = 5.800 - 0.0215X (R2) = 24.26%. Berdasarkan hasil penelitian dapat disimpulkan bahwa pembaluran bunga rosella 10% pada daging dada ayam petelur afkir selama satu jam mampu mempercepat tercapainya pH ultimat namun daya ikat air dan susut masak sama. |
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| Abtrak (Bhs. Inggris) | This research aimed to assess the effects of smearing breast meat of spent laying hens with different amount of rosella flowers on its pH, water holding capacity and cooking losses. 20 pieces of spent layers’ breast and 230 grams of dried rosella flowers were used as the research materials. The method used was experimental using a Completely Randomized Design (CRD) with five treatments; smearing the meat with the flowers P0 (0%), P1 (5%), P2 (10%), P3 (15%), and P4 (20%), each of which was replicated four times. The results showed that the smearing has a significant effect (P<0.05) on the pH, but not (P>0.05) on the water holding capacity and cooking losses. The average values of the pH were P0: 5.93 , P1: 5.70 , P2: 5:32 , P3: 5:48 , P4: 5:50, that of water holding capacity were P0: 44.25 % , P1: 50.30 % , P2: 42.10 % , P3: 43.83 % , P4: 43.55 %, and that of cooking losses were P0: 30.85 % , P1: 24.23 % , P2: 30.23 % , P3: 30.03 % , P4: 31.20 %, respectively. The orthogonal polynomial test showed that the smearing will decrease the pH with the regression equation Y = 5,800 - 0.0215X ( R2 ) = 24.26 %. It can be concluded that smearing the breast meat of spent laying hens with 10% rosella flowers for one hour can accelerate in reaching the ultimate pH, while the water holding capacity and cooking losses were equal. |
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| Kata kunci | daging ayam petelur afkir, bunga rosella, pH, daya ikat air, susut masak |
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| Pembimbing 1 | Dr. Ir. Agustinus Hantoro Djoko Raharjo, MP |
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| Pembimbing 2 | Dr. sc. agr. Ir. H. R. Singgih Sugeng Santosa, MP |
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| Pembimbing 3 | |
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| Tahun | 2016 |
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| Jumlah Halaman | 8 |
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| Tgl. Entri | 2016-06-21 22:12:04.694911 |
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