| NIM | D1E011200 |
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| Namamhs | ABDU ROBBI FURQON |
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| Judul Artikel | STUDI TENTANG LAMA SIMPAN DAGING DADA AYAM BROILER MENGGUNAKAN PERASAN JERUK NIPIS TERHADAP JUMLAH BAKTERI, pH DAN KARAKTER ORGANOLEPTIK |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengkaji pengaruh lama simpan yang berbeda terhadap jumlah bakteri, nilai pH dan karakter organoleptik (warna dan aroma) pada daging dada ayam broiler yang direndam perasan jeruk nipis 5%. Materi yang digunakan yaitu 9,88 kilogram daging dada ayam broiler, 60 buah jeruk nipis dan 7 liter aquadest. Metode penelitian secara eksperimen menggunakan Rancangan Acak Lengkap (RAL). Perlakuan berupa perendaman perasan jeruk nipis 5% selama 15 menit dan disimpan suhu ruang, R0= tanpa penyimpanan, R1= 4 jam, R2= 8 jam, R3= 12 jam dengan 5 kali ulangan untuk uji jumlah bakteri dan uji pH. Rancangan Acak Kelompok (RAK) untuk uji organoleptik dengan 25 orang panelis dan menggunakan uji lanjut orthogonal polynomial. Hasil penelitian menunjukkan bahwa daging dada ayam broiler yang direndam perasan jeruk nipis 5% diikuti penyimpanan pada suhu ruang berpengaruh sangat nyata (P < 0,01) terhadap jumlah bakteri, pH, warna, dan aroma. Jumlah bakteri membentuk persamaan garis linier Y= 4,6173 + 0,2056 X, (r)= 0,97, nilai pH Y= 6,1447 - 0,03157 X, (r)= 0,99, warna Y= 3,4482 - 0,0683 X, (r)= 0,49, dan aroma Y= 3,9527 - 0,0625 X, (r)= 0,48. Kesimpulan penelitian adalah perendaman perasan jeruk nipis konsentrasi 5% mampu menghambat pertumbuhan bakteri, menurunkan nilai pH dan menjaga kualitas warna serta aroma daging dada ayam broiler selama 4 jam masa simpan pada suhu ruang. |
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| Abtrak (Bhs. Inggris) | The research objective is to study the effects of different storage durations on the number of bacteria, pH value, and organoleptic characteristic (color and odour) of broiler chicken breast meat which is soaked within lime juice 5%. The materials used in this research were 9,88 kilograms of broiler chicken breast meat, 60 limes, and 7 litre aquadest. This experimental research used a Completely Randomized Design (CRD) to measure the number of bacteria and pH test. The treatments were soaking within lime juice 5% for 15 minutes followed by storing at room temperature, R0= without storing, R1= 4 hour storing, R2= 8 hour storing, R3= 12 hour storing repeated 5 times. The organoleptic test applied a Randomized Block Design (RBD) with partipation of 25 panelists and used advance test orthogonal polynomial. The results of this research showed that soaking broiler chicken breast meat within 5% concentration of lime juice for 15 minutes and storing it at room temperature is highly significant (P < 0,01) to the number of bacteria, pH, color, and odour. The number of bacteria forms a linier line with equation Y= 4,6173 + 0,2056 X, (r)= 0,97, pH value forms Y= 6,1447 - 0,03157 X, (r)= 0,99, color forms Y= 3,4482 - 0,0683 X, (r)= 0,49, and odour forms Y= 3,9527 - 0,0625 X, (r)= 0,48. This study concludes that soaking broiler chicken breast meat within 5% concentration of lime juice for 15 minutes could suppress the growth of bacteria, lowering the pH value, and is able to maintain the quality of color and odour that is stored at room temperature up to 4 hours. |
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| Kata kunci | jeruk nipis, jumlah bakteri, pH, warna, aroma, daging dada ayam broiler. |
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| Pembimbing 1 | Dr. Ir. Agustinus Hantoro D. R.,MP |
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| Pembimbing 2 | Ir. Mardiati Sulistyowati, MP |
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| Pembimbing 3 | |
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| Tahun | 2016 |
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| Jumlah Halaman | 11 |
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| Tgl. Entri | 2016-06-28 09:09:24.948832 |
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