| NIM | D1E011218 |
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| Namamhs | UNTUNG BUDIARTO |
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| Judul Artikel | EFEK PERASAN JERUK NIPIS PADA LAMA PENYIMPANAN YANG BERBEDA TERHADAP DAYA IKAT AIR, SUSUT MASAK, DAN KEEMPUKAN DAGING AYAM BROILER |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengkaji daging ayam broiler dengan perendaman perasan jeruk nipis konsentrasi 5% selama 15 menit terhadap daya ikat air, susut masak, keempukan daging ayam broiler pada lama penyimpanan yang berbeda. Materi penelitian yang digunakan yaitu daging ayam broiler 20 potong, 20 buah jeruk nipis dan 2 liter aquades. Metode penelitian yaitu eksperimen menggunakan Rancangan Acak Lengkap (RAL). Perlakuan perendaman perasan jeruk nipis 5% selama 15 menit dan disimpan suhu ruang, R0= tanpa penyimpanan, R1= 4 jam, R2= 8 jam, R3= 12 jam dan 5 kali ulangan. Data dianalisis menggunakan analisis variansi dan dilanjutkan dengan uji Orthogonal Polynomial. Hasil penelitian menunjukkan bahwa lama perendaman daging ayam broiler menggunakan larutan perasan jeruk nipis konsentrasi 5% selama 15 menit dengan lama penyimpanan yang berbeda berpengaruh sangat nyata (P < 0,01) terhadap daya ikat air daging dengan persamaan Y= 46.742 - 0.74153 X (r =0,93), susut masak daging dengan persamaan Y = 25.204 + 1.4035 X X (r =0,97), keempukan daging dengan persamaan Y = 0.0752 + 0.0022 X (r =0,94). Rataan daya ikat air T0, T, T2, T3 46,80 %, 43,70 %, 40,78 %, 37,88 %. Rataan susut masak T0, T1, T2, T3 26,10 %, 28,94 %, 37,50 %, 41,96 % . Rataan keempukan T0, T1, T2, T3 0,077 mm/g/det, 0,081 mm/g/det, 0,091 mm/g/det, 0,103 mm/g/det . Kesimpulan dari penelitian adalah perendaman perasan jeruk nipis konsentrasi 5% selama 15 menit dalam lama penyimpanan berbeda dapat menurunkan daya ikat air, meningkatkan susut masak dan keempukan daging ayam broiler. |
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| Abtrak (Bhs. Inggris) | The purpose of this research is to assess the effects of soaking broiler chicken meat in lime juice concentration 5% for 15 minutes on its water holding capacity, cooking loss and tenderness. The reseach materials were 20 pieces of broiler chicken breast meat, 20 limes, and 2 litre aquadest. This experimental research used a Completely Randomized Design (CRD). The treatments, which were soaking the meat in lime juice 5% for 15 minutes in room temperature, consisted of T0= without storage, T1= 4 hour storage, T2= 8 hour storage, T3= 12 hour storage, and each of which was repeated 5 times. The data was analyzed by using an analysis of variance and was continued with Orthogonal Polynomial test. The results 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) on the water holding capacity of the meat with an equation Y= 46.742 - 0.74153 X (r=0,93), on the cooking loss with an equation Y= 25.204 + 1.4035 X (r= 0,97) and on the tenderness with an equation Y= 0.0752 + 0.0022 X (r=0,94). The averages of the water holding capacity for T0, T1,, T2, and T3 are, respectively, 46,80%, 43,70%, 40,78%, and 37,88 %. The averages of cooking loss for T0, T1, T2, and T3 are, respectively, 26,10%, 28,94%, 37,50%, and 41,96 % . The averages of tenderness for T0, T1, T2, and T3 are, respectively, 0,077 mm/g/det, 0,081 mm/g/s, 0,091 mm/g/s, and 0,103 mm/g/s. This study concludes that different the soaking within 5% concentration for 15 minutes and stored with different durations is able to decrease the water holding capacity, increase the cooking loss and the tenderness of the broiler meat. |
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| Kata kunci | lime, water holding capacity, cooking loss, tenderness, meat chicken 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 | 9 |
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| Tgl. Entri | 2016-08-12 02:50:07.72569 |
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