| NIM | D1E012117 |
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| Namamhs | RADEN RARA GENDHIS RHAYUNG SARI |
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| Judul Artikel | PENGARUH LEVEL SUSU SKIM SEBAGAI BAHAN PENGIKAT TERHADAP DAYA IKAT AIR, pH, DAN SUSUT MASAK TETELAN DAGING KAMBING RESTRUKTURISASI |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengevaluasi daya ikat air, pH, dan susut masak pada tetelan daging kambing restrukturisasi yang diberi susu skim sebagai bahan pengikat dengan level yang berbeda. Materi penelitian yang digunakan adalah tetelan daging kambing 5000 g, susu skim 40 g, garam 100 g, larutan buffer 50 ml, dan aquades 200 ml. Penelitian dilakukan dengan metode eksperiment menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan yaitu P0= susu skim 0 persen, P1= susu skim 0,5 persen, P2= susu skim 1 persen, P3= susu skim 1,5 persen. Peubah yang diukur adalah daya ikat air, pH, dan susut masak. Data yang diperoleh dianalisis menggunakan analisis variansi. Hasil analisis variansi menunjukan bahwa pemberian level susu skim yang berbeda berpengaruh sangat nyata (P<0,01) terhadap daya ikat air dan susut masak pada tetelan daging kambing restrukturisasi, serta berpengaruh nyata (P<0,05) terhadap pH tetelan daging kambing restrukturisasi. Hasil uji orthogonal polynomial menunjukkan bahwa daya ikat air membentuk persamaan linier dengan Y = 48.16 + 5.07 X (r = 0.63), pH membentuk persamaan kuadrater dengan Y = 6.31 + 0.55 X - 0.48 X2 (r = 0.62), dan susut masak membentuk persamaan linier dengan Y = 30.38 - 7.17 X (r= 0.83). Kesimpulan hasil penelitian ini menunjukan bahwa level susu skim 1,5 persen mampu meningkatkan daya ikat air, menurunkan pH, dan susut masak. |
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| Abtrak (Bhs. Inggris) | This research aims to evaluate the water holding capacity, pH and cooking looses of restructured goat meat with different levels of skim milk. The research materials were 5000 g of goat meat, 40 g of skim milk, 100 g of salt, 50 ml of buffer solution, and 200 ml of aquadest. The research method was experiment using a Completely Randomizend Design (CRD) with 4 treatments, i.e P0= 0% skim milk, P1= 0,5% skim milk, P2= 1% skim milk, and P3= 1,5% skim milk, each of which was replicated 5 times. The measured variabels were the water holding capacity, pH, and cooking losses. The results of variance analysis showed that the different levels of skim milk gave a highly significant effect (P<0,01) to the water holding capacity and the cooking losses, and a quite significant effect (P<0,05) to pH of the restructured goat meat. The Orthogonal polynomial test showed that the impact of different levels of skim milk on the water holding capacity formed a linear equation Y= 48.16+ 5.07 X (r = 0.63), on pH formed a quadratic equation Y= 6.31 + 0.55 X - 0.48 X2 (r= 0.62), and on the cooking losses formed a linear equation Y=30.38 - 7.17 X (r= 0.83). The conclusion of this research is that utilizing 1,5% of skim milk can increase the water holding capacity and decreases the pH and cooking losses of restructured goat meat. |
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| Kata kunci | restrukturisasi, level susu skim, daya ikat air, pH, susut masak |
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| Pembimbing 1 | Ir. Mardiati Sulistyowati, MP |
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| Pembimbing 2 | Ir. Agus Priyono, MP |
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| Pembimbing 3 | |
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| Tahun | 2016 |
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| Jumlah Halaman | 7 |
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| Tgl. Entri | 2016-08-11 14:56:05.017867 |
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