| NIM | D1E012326 |
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| Namamhs | RISKA KRISTIANA |
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| Judul Artikel | Pengaruh Lama Pembaluran Jus Buah Naga Merah (Hylocereus Polyrhizus) Terhadap Kualitas Fisik Daging Dada Itik Petelur Afkir
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| Abstrak (Bhs. Indonesia) | Tujuan penelitian mengetahui lama waktu pembaluran jus buah naga merah (Hylocereus polyrhizus) terhadap kualitas fisik daging itik petelur afkir. Data diambil pada tanggal 23 sampai dengan 25 September 2016 di Laboratorium Teknologi Hasil Ternak dan Laboratorium Ilmu Bahan Makanan Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Materi yang digunakan adalah 20 potong daging dada itik petelur afkir dan buah naga merah 300 g. Metode yang digunakan adalah metode eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu daging itik petelur afkir tanpa pembaluran (K0), dibalur buah naga merah dengan konsentrasi 20% selama 30 menit (K1), 60 menit (K2), 90 menit (K3) dan setiap perlakuan diulang 5 kali. Peubah yang diukur yaitu pH, keempukan, susut masak dan daya ikat air. Data diperoleh dianalisis menggunakan analisis variansi dan dilanjutkan uji lanjut ortogonal polinominal. Hasil penelitian menunjukkan bahwa pembaluran menggunakan buah naga merah berpengaruh sangat nyata (P<0,01) terhadap keempukan dan susut masak daging dada itik petelur afkir serta berpengaruh nyata (P<0,05) terhadap pH namun berpengaruh tidak nyata (P>0,05) terhadap daya ikat air. Rataan pH daging dada itik petelur afkir masing-masing adalah; K0: 6,18; K1: 6,05; K2: 6,00; K3: 5.92; Keempukan K0: 0,069 mm/g/detik, K1: 0,071 mm/g/detik, K2: 0,075 mm/g/detik, K3: 0,092 mm/g/detik. Susut masak K0: 22%, K1: 38%, K2: 44%, K3: 72%. Daya ikat air (DIA) K0: 33,65%, K1: 33,10%, K2: 41,12%, K3: 46,55%. Kesimpulan, pembaluran dengan konsentrasi 20% jus buah naga merah selama 60 menit menghasilkan penurunan pH, peningkatan keempukan, dan susut masak pada daging dada itik petelur afkir, namun daya ikat air relatif sama. |
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| Abtrak (Bhs. Inggris) | This study aimed to find out the effect of the length of coating of red dragon fruit juices (hylocereus polyrhizus) to the physical quality of breast meat of culled laying ducks. Data were collected 23 to 25 September 2016 at the Post Harvest Technology Laboratory and Feedstuff Laboratory, the Faculty of Animal Husbandry, Jeneral Sudirman University, Purwokerto. The materials used were 20 pieces of breast meat of culled laying ducks and 300 g of red dragon fruit. The method used was experimental method using a completely randomized design (CRD) with 4 treatments, (K0) meat without red dragon fruit juice coating, whereas K1, K2 and K3 treatments were meat coated in red dragon fruit juice as much as 20% for 30, 60 and 90 minutes respectively. Each treatment was repeated 5 times. Parameters measured were pH, tenderness, cooking shrinkage and water holding capacity. Data were analyzed using analysis of variance and continued with polinominal orthogonal test. The results showed that coating red dragon fruit juice has a highly significant effect (P <0.01) to the cooking shrinkage and significant effect (P <0.05) to pH and tenderness of breast meat of culled laying ducks, but not significantly (P> 0.05) affect water holding capacity. The mean pH of breast meat of culled laying ducks, respectively; K0: 6,18; K1: 6,05; K2: 6,00; K3: 5.92; Tenderness: K0: 0,069 mm/g/sec, K1: 0,071 mm/g/sec, K2: 0,075 mm/g/sec, K3: 0,092 mm/g/sec. Cooking shrinkage: K0: 22%, K1: 38%, K2: 44%, K3: 72%. Water holding capacity (WHC): K0: 33,65%, K1: 33,10%, K2: 41,12%, K3: 46,55%. In conclusion, wrapping with a 20% concentration of red dragon fruit juice for 60 minutes resulted in a less pH, increased tenderness and shrinkage cook of the breast meat of culled laying ducks, but has relatively similar water holding capacity. |
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| Kata kunci | daging itik petelur afkir,Buah Naga Merah, pH, keempukan, susut masak |
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| Pembimbing 1 | Agustinus Hantoro Djoko Rahardjo |
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| Pembimbing 2 | Kusuma Widayaka |
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| Pembimbing 3 | |
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| Tahun | 2017 |
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| Jumlah Halaman | 9 |
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| Tgl. Entri | 2017-02-09 16:19:12.172616 |
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