Artikel Ilmiah : D1E012333 a.n. MOHAMMAD AGUNG KHOZIN
| NIM | D1E012333 |
|---|---|
| Namamhs | MOHAMMAD AGUNG KHOZIN |
| Judul Artikel | KUALITAS FISIK DAGING AYAM NIAGA PETELUR AFKIR YANG DIRENDAM BELIMBING WULUH (Averrhoa bilimbi L) DENGAN KONSENTRASI BERBEDA |
| Abstrak (Bhs. Indonesia) | Penelitian bertujuan mengetahui pengaruh perendaman berbagai konsentrasi dan konsentrasi terbaik Belimbing Wuluh (Averrhoa bilimbi L) terhadap kualitas fisik daging ayam niaga petelur afkir. Materi, 5 potong daging dada ayam niaga petelur afkir dan Belimbing Wuluh 1 Kg. Penelitian menggunakan metode eksperimental, Rancangan Acak Lengkap (RAL) 4 perlakuan yaitu perendaman dengan akuades (P0), perendaman dengan Belimbing Wuluh 20% (P1), 40% (P2), 60% (P3), dan setiap perlakuan diulang 5 kali. Hasil penelitian menunjukkan perendaman daging ayam niaga petelur afkir dalam Belimbing Wuluh dengan konsentrasi berbeda berpengaruh sangat nyata (P<0,01) terhadap pH dan keempukan daging namun tidak berpengaruh nyata (P>0,05) terhadap daya ikat air. Rataan pH masing-masing adalah P0: 6,30, P1: 5,89, P2:5,74, P3: 5,36, keempukan, P0: 0,059, P1: 0,071, P2: 0,074, P3: 0,081 mm/g/detik, dan daya ikat air, P0: 51,37, P1: 52,47, P2: 54,19, P3: 56,31%. Kesimpulan, penggunaan belimbing wuluh menghasilkan nilai pH daging lebih rendah dan keempukan daging lebih tinggi akan tetapi daya ikat air daging sama dibandingkan tanpa penggunaan belimbing wuluh dan konsentrasi belimbing wuluh 60% menghasikan kualitas fisik daging terbaik. |
| Abtrak (Bhs. Inggris) | The aims of the research was to determine the effect of soaking which various concentrations Averrhoa bilimbi L, and the best concentration on the physical quality of meat of culled laying Commercial Chicken. The materials were 5 pieces of meat of culled laying Commercial Chicken from breast area and Averrhoa Bilimbi L, 1 Kg. The method used was experimental method using a Completely Randomized Design (CRD) with 4 treatments, soaking with distilled water (P0), soaking with distilled water plus Averrhoa bilimbi L, 20% (P1), 40% (P2), 60% (P3), and each treatment was repeated 5 times. The results showed that soaking of meat culled laying Commercial Chicken in distilled Averrhoa bilimbi L, has a highly significant effect (P<0.01) on the pH and tenderness of meat, but not a significant effect (P>0.05) on the water holding capacity. The average values of the pH were P0: 6,30, P1: 5,89, P2:5,74, P3: 5,36, that of tendenses were P0: 0,059, P1: 0,071, P2: 0,074, P3: 0,081 mm/g/second, and that of water holding capacity were P0: 51,37, P1: 52,47, P2: 54,19, P3: 56,31%. The conclusion is the use of Averrhoa bilimbi L, produces lower meat pH value and tenderness of meat is higher but the same water holding capacity of meat compared without using Averrhoa bilimbi L, and the concentration of Averrhoa bilimbi L, of 60% produces the best physical quality, of meat of culled laying Commercial Chicken. |
| Kata kunci | daging ayam niaga petelur afkir, Belimbing Wuluh, pH, keempukan, dan daya ikat air |
| Pembimbing 1 | Dr. Ir. Agustinus Hantoro D. R, MP |
| Pembimbing 2 | Ir. Kusuma Widayaka, M.S |
| Pembimbing 3 | |
| Tahun | 2016 |
| Jumlah Halaman | 7 |
| Tgl. Entri | 2016-10-28 18:50:56.936493 |