| NIM | D1E013232 |
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| Namamhs | TESSI MAHARANI SOKAK |
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| Judul Artikel | PENGARUH PERENDAMAN KARKAS AYAM BROILER PADA AIR DINGIN (5 – 10 derajat C) TERHADAP TOTAL BAKTERI, pH, DAN KADAR AIR |
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| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengkaji pengaruh perendaman dan mengetahui tingkat lama perendaman air dingin yang optimal terhadap total bakteri, pH, dan kadar air karkas ayam broiler. Pengambilan data mulai tanggal 25 Februari sampai dengan 15 Maret 2017 bertempat di laboratorium Mikrobiologi Fakultas Pertanian Universitas Jenderal Soedirman Purwokerto. Materi yang digunakan karkas ayam broiler bagian dada dan air dingin (5-10 derajat C). Metode yang digunakan yaitu metode eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) dan uji lanjut Beda Nyata Jujur (BNJ). Terdapat lima perlakuan yaitu P0 (tanpa perendaman air dingin), P1 (perendaman 3 detik), P2 (perendaman 15 menit), P3 (perendaman 30 menit), dan P4 (perendaman 45 menit) dengan empat kali ulangan. Peubah yang diukur yaitu total bakteri, pH, dan kadar air. Hasil analisis variansi menunjukkan perendaman air dingin (5-10 derajat C) berpengaruh nyata (P<0,1) terhadap total bakteri dan berpengaruh tidak nyata (P>0,05) pada pH dan kadar air. Rataan total bakteri secara berurutan yaitu 7,48 x 105 cfu/g; 2,37 x 105 cfu/g; 2,80 x 105 cfu/g; 3,75 x 105 cfu/g; 4,15 x 105 cfu/g, pH secara berurutan yaitu 6,05; 6,05; 6,21; 6,15; 6,05 dan kadar air secara berurutan yaitu 75,68 %; 73,29 %; 76,76 %; 75,44 %; 76,31 %. Kesimpulan, perendaman karkas ayam bagian dada menggunakan air dingin suhu 5-10 derajat C dengan lama perendaman 3 detik (sesaat), 15, 30, dan 45 menit menurunkan total bakteri sedangkan pH dan kadar air relatif sama; lama perendaman yang optimal adalah perendaman 3 detik (sesaat).
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| Abtrak (Bhs. Inggris) | The study aimed to examine the effect of cold water immersion and also find the most optimal duration of cold water immersion for total bacteria, pH, and water content chicken broiler carcass. The data was collected from 25th February to 15th March 2017 at the Microbiology Laboratory of Faculty of Agriculture, Jenderal Soedirman University Purwokerto. The material used chicken broiler breast carcass and cold air (5-10 C degree). The method used Completely Randomized Design (CRD) and Honesty Significant Difference (HSD). The treatments were P0 (without cold water immersion), P1 (3 seconds immersion), P2 (15 minutes immersion), P3 (30 minutes immersion), and P4 (45 minutes immersion) with four replication. The variables were total bacteria, pH, and water content. The results of variance analysis showed that cold water immersion (5-10 C degree) significant (P<0,1) against total bacteria and not significant (P>0,05) at pH and water content. The value of total bacteria were 7,48 x 105 cfu /g; 2.37 x 105 cfu /g; 2.80 x 105 cfu /g; 3.75 x 105 cfu /g; 4.15 x 105 cfu /g, the pH values were 6.05; 6.05; 6.21; 6.15; 6.05 and the water content values were 75.68%; 73.29%; 76.76%; 75.44%; 76.31%. Conclusion, chicken breast carcass immersion in cold water 5-10 C degree for 3 seconds (momentarily), 15, 30, and 45 minutes decrease total bacteria while pH and water content are relatively same; the optimal immersion duration is 3 seconds (momentarily) immersion.
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| Kata kunci | Air dingin, karkas ayam broiler, total bakteri, pH, dan kadar air |
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| Pembimbing 1 | Dr. Ir. A. Hantoro D. R., MP |
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| Pembimbing 2 | Ir. Kusuma Widayaka, MS |
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| Pembimbing 3 | |
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| Tahun | 2017 |
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| Jumlah Halaman | 7 |
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| Tgl. Entri | 2017-04-21 22:58:54.159393 |
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